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Gluten-Free Whole Grain Banana Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Rutledge

Gluten-Free Whole Grain Banana Muffins Recipe

Moist and tender, with just the right amount of banana flavor, these muffins feature our whole-grain gluten-free Measure for Measure Flour. They exemplify just how quick and easy it is to use this flour and to incorporate flavorful, whole-grain goodness into a tasty gluten-free breakfast.

At a glance

12 muffins


Choose your measure:

  • 1 3/4 cups King Arthur Measure for Measure Gluten-Free Flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup sugar
  • 1/2 cup chopped walnuts or pecans, optional
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed ripe bananas (about 3 medium or 2 large bananas)


  1. Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line it with papers.
  2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, sugar, and nuts. Set aside.
  3. Stir together the oil, eggs, vanilla, and mashed bananas.
  4. Combine the dry and wet ingredients, stirring until well combined.
  5. Divide the batter evenly among the muffin cups.
  6. Bake the muffins for 20 to 24 minutes, until the middle of a center muffin springs back when lightly touched.
  7. Remove the pan from the oven, and let the muffins rest for 5 minutes before removing them from the pan.
  8. Serve muffins warm or at room temperature. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.