31+ Delicious Gluten-Free Banana Muffins Recipes for Every Craving

Banana muffins are a timeless treat, loved by many for their sweet, rich flavor and soft texture. But what if you’re following a gluten-free diet?

No need to miss out on these comforting baked goods!

In this post, we’ll explore a collection of gluten-free banana muffin recipes that are easy to make and full of flavor.

Whether you’re living with celiac disease, gluten sensitivity, or just want a healthier option, these recipes will have your taste buds satisfied without compromising on taste or texture.

Get ready to bake your new favorite gluten-free treat!

31+ Delicious Gluten-Free Banana Muffins Recipes for Every Craving

Whether you’re craving a breakfast treat, a snack, or something sweet to satisfy your afternoon cravings, gluten-free banana muffins are the perfect option.

With just a few simple ingredients, you can create a batch of muffins that are both soft and flavorful, with the natural sweetness of ripe bananas.

These recipes are a great addition to your gluten-free baking repertoire, and we hope they’ll inspire you to experiment with different flavors and ingredients.

So grab those ripe bananas, and get ready to enjoy a delicious, gluten-free indulgence!

Classic Gluten-Free Banana Muffins

These classic banana muffins are soft, moist, and full of natural sweetness from ripe bananas. The gluten-free flour blend ensures they’re light and fluffy while maintaining that comforting banana flavor everyone loves. They are easy to make, perfect for breakfast or a midday snack.

Ingredients:

• 2 ripe bananas, mashed
• 2 cups gluten-free all-purpose flour
• 1/2 cup sugar (or maple syrup)
• 1/2 cup melted coconut oil or butter
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup milk (any type)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
2. In a large bowl, mash the bananas until smooth. Add the sugar, eggs, vanilla extract, and milk. Mix well.
3. In another bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt.
4. Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
5. Fill each muffin cup about 2/3 full with the batter.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

These banana muffins are soft and flavorful with a light crumb, thanks to the gluten-free flour blend. They offer a lovely balance of sweetness without being overly rich. Enjoy these muffins as a quick snack or pair them with a hot cup of coffee for a satisfying breakfast. They also freeze wonderfully, so you can enjoy them later when you’re in the mood for a comforting treat!

Banana Chocolate Chip Gluten-Free Muffins

For those who love the combination of bananas and chocolate, these gluten-free banana chocolate chip muffins are sure to satisfy your cravings. With gooey pockets of melted chocolate in every bite, these muffins are sweet, indulgent, and have the perfect amount of texture.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups gluten-free flour blend
• 1/2 cup chocolate chips (gluten-free)
• 1/3 cup brown sugar
• 1/4 cup coconut oil, melted
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup milk (dairy or non-dairy)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
2. In a large mixing bowl, mash the bananas and then stir in the sugar, eggs, vanilla, and milk.
3. In another bowl, combine the gluten-free flour, baking soda, and salt.
4. Slowly fold the dry ingredients into the wet ingredients until just combined.
5. Gently stir in the chocolate chips.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center of a muffin.
8. Allow the muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

These banana chocolate chip muffins are both moist and tender with bursts of chocolate in every bite. The slight caramelized flavor from the brown sugar enhances the natural sweetness of the bananas, creating a perfect balance of flavors. These muffins make a wonderful dessert or a decadent snack, and they freeze well for later enjoyment.

Gluten-Free Banana Nut Muffins

For those who love the addition of nuts in their baked goods, these gluten-free banana nut muffins are a delicious, protein-packed option. The crunchy walnuts (or your choice of nuts) add a nice texture contrast to the soft, sweet banana muffin, making these perfect for any time of day.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups gluten-free flour blend
• 1/2 cup walnuts, chopped (or your favorite nuts)
• 1/3 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 cup milk (any type)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with coconut oil.
2. In a large bowl, mash the bananas until smooth, then add the honey or maple syrup, eggs, vanilla extract, and milk. Stir well to combine.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
4. Gently fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Fold in the chopped walnuts.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center of a muffin.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These banana nut muffins are a perfect combination of flavors and textures. The bananas keep the muffins moist and sweet, while the walnuts add a satisfying crunch and nutty richness. The cinnamon brings a warm, comforting element to the overall taste. These muffins are great for breakfast, a snack, or even a lunchbox treat. Plus, they freeze beautifully for later enjoyment!

Gluten-Free Banana Oat Muffins

Packed with the goodness of oats and bananas, these muffins are hearty, healthy, and satisfying. The oats provide a chewy texture, while the bananas bring natural sweetness and moisture. This recipe is great for a wholesome breakfast or snack.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup honey or maple syrup
• 1/4 cup unsweetened applesauce
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup milk (any type)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with coconut oil.
2. In a bowl, mash the bananas until smooth, then mix in the honey or maple syrup, applesauce, eggs, and vanilla extract.
3. In another bowl, whisk together the oats, gluten-free flour, baking soda, salt, and cinnamon.
4. Slowly fold the dry ingredients into the wet ingredients, adding the milk as you mix.
5. Spoon the batter into the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center of a muffin.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These gluten-free banana oat muffins are a deliciously hearty option that provides a good amount of fiber and protein. The oats add a chewy, satisfying texture, and the bananas keep them moist and sweet. With a touch of cinnamon and applesauce, these muffins make for a comforting and healthy breakfast or snack.

Banana Coconut Flour Muffins

Coconut flour is an excellent gluten-free alternative that provides a rich, slightly nutty flavor and a delicate crumb. These banana coconut flour muffins are light and full of tropical flavor, making them perfect for a sweet treat or a post-workout snack.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs
• 1/4 cup melted coconut oil
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup milk (any type)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with coconut oil.
2. In a large bowl, mash the bananas until smooth and mix in the eggs, coconut oil, honey, and vanilla extract.
3. In a separate bowl, whisk together the coconut flour, baking soda, and salt.
4. Slowly combine the wet and dry ingredients until just mixed. Add the milk to reach your desired batter consistency—it will be thicker than traditional muffin batter.
5. Spoon the batter into the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These banana coconut flour muffins are soft, moist, and have a lovely coconut flavor that pairs perfectly with the sweetness of the bananas. The coconut flour adds a light and airy texture, while the honey or maple syrup provides a touch of natural sweetness. These muffins are great for those following a gluten-free or paleo diet.

Gluten-Free Banana Zucchini Muffins

Packed with vegetables, these gluten-free banana zucchini muffins are an excellent way to sneak some extra nutrition into your day. The zucchini keeps the muffins moist, while the banana adds sweetness, making for a deliciously soft and healthy treat.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup grated zucchini (squeeze out excess moisture)
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder (gluten-free)
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with coconut oil.
2. In a large bowl, mash the bananas and mix in the zucchini, honey, eggs, coconut oil, and vanilla extract.
3. In another bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Spoon the batter into the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
7. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

These banana zucchini muffins are wonderfully moist and slightly spiced, making them an ideal snack or breakfast. The zucchini adds a subtle earthy flavor, while the bananas contribute their sweetness. These muffins are also an easy way to incorporate more vegetables into your diet without compromising on taste.

Gluten-Free Banana Almond Flour Muffins

Almond flour gives these muffins a rich, nutty flavor and a soft, moist texture. Combined with the natural sweetness of ripe bananas, these muffins are a fantastic option for anyone on a low-carb or gluten-free diet.

Ingredients:

• 2 ripe bananas, mashed
• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with coconut oil.
2. In a large bowl, mash the bananas and mix in the eggs, honey, coconut oil, and vanilla extract.
3. In a separate bowl, whisk together the almond flour, baking soda, salt, and cinnamon.
4. Gradually fold the dry ingredients into the wet ingredients until well combined.
5. Spoon the batter into the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center of a muffin.
7. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

These banana almond flour muffins are rich in protein and healthy fats, making them a great choice for a filling snack or breakfast. The almond flour gives them a moist and tender crumb, while the bananas provide natural sweetness without refined sugar. These muffins are perfect for anyone following a paleo, keto, or gluten-free diet.

Banana Chia Seed Muffins

Chia seeds add a unique texture and nutritional boost to these gluten-free banana muffins. Packed with fiber and omega-3 fatty acids, these muffins are a nutritious option for a healthy breakfast or snack.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup chia seeds
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup milk (any type)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with coconut oil.
2. In a large bowl, mash the bananas and mix in the eggs, honey, coconut oil, and vanilla extract.
3. In another bowl, whisk together the gluten-free flour, chia seeds, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet ingredients, adding the milk as you mix.
5. Spoon the batter into the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
7. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

These banana chia seed muffins are soft and chewy with a slight crunch from the chia seeds. The chia seeds not only add texture but also provide a great source of omega-3 fatty acids and fiber. These muffins are a perfect, healthy snack or breakfast to keep you fueled throughout the day.

Gluten-Free Banana Pumpkin Muffins

These banana pumpkin muffins are a delightful fall-inspired treat. The combination of ripe bananas and pumpkin puree results in a moist, flavorful muffin that’s naturally sweetened and packed with nutrients. Perfect for a cozy breakfast or an afternoon snack.

Ingredients:

• 1 ripe banana, mashed
• 1/2 cup pumpkin puree
• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup milk (any type)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, mash the banana and mix in the pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract.
3. In another bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, and nutmeg.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Add the milk as needed to reach a thick but scoopable batter consistency.
5. Spoon the batter into the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center.
7. Let the muffins cool for 5 minutes in the tin, then transfer them to a wire rack to cool completely.

These banana pumpkin muffins are wonderfully moist and spiced, making them perfect for autumn but delicious year-round. The pumpkin puree adds a creamy texture and a mild sweetness that pairs perfectly with the banana. These muffins are nutrient-dense, making them a great option for a satisfying breakfast or snack.

Gluten-Free Banana Pecan Muffins

For those who love nuts in their baked goods, these banana pecan muffins are a perfect treat. The bananas bring natural sweetness, while the toasted pecans add a rich, nutty flavor and a satisfying crunch. These muffins are great for breakfast or as a mid-day snack.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup chopped pecans (toasted)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup milk (any type)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line with paper liners.
2. In a large bowl, mash the bananas, then mix in the eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
3. In another bowl, whisk together the gluten-free flour, baking soda, and salt.
4. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
5. Gently fold in the toasted pecans.
6. Divide the batter evenly into the muffin cups, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These banana pecan muffins are the perfect combination of sweet and nutty. The roasted pecans elevate the flavor profile, adding a delightful crunch to each bite. These muffins are perfect for those who want a satisfying, nutrient-packed snack or breakfast option.

Gluten-Free Banana Strawberry Muffins

This vibrant and fruity muffin recipe brings together the flavors of ripe bananas and fresh strawberries, making for a moist and flavorful treat. The addition of strawberries provides a burst of juiciness in every bite, while the banana adds natural sweetness and moisture.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup fresh strawberries, chopped
• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup milk (any type)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, mash the bananas and mix in the eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
3. In another bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
4. Gradually combine the wet and dry ingredients, mixing until just combined.
5. Gently fold in the chopped strawberries.
6. Spoon the batter into the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center of a muffin.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These banana strawberry muffins are a perfect spring or summer treat. The sweet, fresh strawberries burst with flavor, complementing the richness of the ripe bananas. These muffins are not only gluten-free but also a refreshing way to enjoy seasonal fruit in a baked good.

Gluten-Free Banana Matcha Muffins

For a unique twist on traditional banana muffins, these banana matcha muffins offer a slightly earthy flavor and vibrant green color from matcha powder. The matcha adds a boost of antioxidants and provides a calming energy, making these muffins ideal for a healthy breakfast or snack.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups gluten-free all-purpose flour
• 1 tablespoon matcha powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup milk (any type)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, mash the bananas and mix in the eggs, maple syrup or honey, melted coconut oil, and vanilla extract.
3. In another bowl, whisk together the gluten-free flour, matcha powder, baking soda, and salt.
4. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Add the milk as needed to adjust the batter consistency.
5. Spoon the batter into the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These banana matcha muffins offer a unique flavor profile that’s slightly sweet with a hint of earthy matcha. The bananas keep the muffins soft and moist, while the matcha powder adds an interesting depth of flavor. These muffins are perfect for anyone looking to add some antioxidants and a little zen to their day.

Gluten-Free Banana Carrot Muffins

Combining the sweetness of ripe bananas with the freshness of grated carrots, these gluten-free banana carrot muffins are a healthy, flavorful snack. The carrots provide extra fiber, while the bananas contribute moisture and sweetness, making for a nutrient-packed treat.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup grated carrots
• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup milk (any type)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, mash the bananas and mix in the grated carrots, eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
3. In another bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Add the milk as needed to achieve the desired batter consistency.
5. Spoon the batter into the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

These banana carrot muffins are a great way to incorporate vegetables into your diet in a sweet, delicious form. The bananas provide moisture, while the carrots add a slightly sweet crunch and a boost of fiber. These muffins are perfect for a breakfast on-the-go or a healthy snack.

Gluten-Free Banana Blueberry Muffins

Packed with juicy blueberries and the natural sweetness of bananas, these gluten-free banana blueberry muffins are bursting with flavor. The blueberries not only add color but also provide antioxidants, making these muffins a wholesome and delicious choice.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup fresh blueberries
• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder (gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup milk (any type)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, mash the bananas and mix in the eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
3. In another bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Gently fold in the blueberries.
5. Spoon the batter into the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

These banana blueberry muffins are soft, moist, and bursting with fresh fruit. The combination of sweet bananas and tangy blueberries is a crowd-pleaser, and the muffins are a nutritious choice for breakfast or an afternoon

Gluten-Free Banana Chocolate Chip Muffins

For those who love a bit of indulgence, these banana chocolate chip muffins offer the perfect balance of sweetness from ripe bananas and rich chocolate chips. They’re moist, chocolatey, and gluten-free, making them an ideal treat for any time of day.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup chocolate chips (gluten-free)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with coconut oil.
2. In a large bowl, mash the bananas and mix in the eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
3. In another bowl, whisk together the gluten-free flour, baking soda, and salt.
4. Slowly combine the wet and dry ingredients until just mixed. Gently fold in the chocolate chips.
5. Spoon the batter into the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These banana chocolate chip muffins are a perfect combination of fruity sweetness and chocolate indulgence. The bananas provide moisture and natural sweetness, while the chocolate chips add a melty, decadent touch. These muffins are ideal for a special treat or dessert.

Gluten-Free Banana Almond Butter Muffins

These banana almond butter muffins are rich in protein, healthy fats, and flavor. The almond butter adds a creamy, nutty taste that pairs beautifully with the bananas. These muffins are an excellent choice for a filling breakfast or an energy-boosting snack.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup almond butter (unsweetened)
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup milk (any type)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with coconut oil.
2. In a large bowl, mash the bananas and mix in the almond butter, eggs, honey or maple syrup, and vanilla extract.
3. In another bowl, whisk together the gluten-free flour, baking soda, and salt.
4. Slowly fold the dry ingredients into the wet ingredients until just combined. Add the milk as needed to reach the right consistency.
5. Spoon the batter into the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These banana almond butter muffins are packed with healthy fats and protein, making them a great choice for a satisfying, nutrient-dense snack or breakfast. The almond butter gives them a rich, nutty flavor, and the bananas keep them moist and naturally sweet.

Gluten-Free Banana Mango Muffins

These banana mango muffins combine the tropical sweetness of mango with the rich flavor of bananas, creating a moist and flavorful muffin. The fruit makes them naturally sweet, so they’re perfect for a light, guilt-free breakfast or snack.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup mango puree (fresh or canned)
• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, mash the bananas and mix in the mango puree, eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
3. In another bowl, whisk together the gluten-free flour, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Spoon the batter into the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center.
7. Let the muffins cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

These banana mango muffins are bursting with tropical flavor. The sweetness of the mango pairs beautifully with the bananas, resulting in a moist, delicious muffin that’s perfect for a healthy breakfast or snack.

Gluten-Free Banana Walnut Muffins

Bananas and walnuts are a classic pairing, and in these muffins, they come together to create a rich, flavorful treat. The walnuts add crunch and a nutty flavor that complements the softness of the bananas, making these muffins an excellent choice for breakfast or a snack.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup chopped walnuts (toasted if desired)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with coconut oil.
2. In a large bowl, mash the bananas and mix in the eggs, honey or maple syrup, melted coconut oil, and cinnamon.
3. In another bowl, whisk together the gluten-free flour, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet ingredients, and then gently fold in the chopped walnuts.
5. Spoon the batter into the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick comes out clean when inserted into the center.
7. Let the muffins cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

These banana walnut muffins are hearty, flavorful, and packed with healthy fats and protein from the walnuts. The crunchy texture of the nuts complements the softness of the bananas, making these muffins a perfect snack or breakfast option.

Gluten-Free Banana Pineapple Muffins

The tropical flavor of pineapple adds a refreshing twist to these banana muffins. The sweet and tangy pineapple complements the richness of the bananas, creating a moist and flavorful muffin that’s perfect for any occasion.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup crushed pineapple, drained
• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, mash the bananas and mix in the crushed pineapple, eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
3. In another bowl, whisk together the gluten-free flour, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Spoon the batter into the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center.
7. Let the muffins cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

These banana pineapple muffins are moist, flavorful, and bursting with tropical goodness. The pineapple adds a fresh, tangy twist that pairs wonderfully with the natural sweetness of the bananas. These muffins are perfect for a tropical-inspired breakfast or snack.

Gluten-Free Banana Choco-Almond Muffins

If you love both chocolate and almonds, this muffin recipe will be your new favorite. The combination of dark chocolate chunks, almonds, and bananas results in a rich and satisfying treat that’s still gluten-free and packed with flavor.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chunks (gluten-free)
• 1/4 cup chopped almonds (toasted if desired)
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with coconut oil.
2. In a large bowl, mash the bananas and mix in the eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
3. In another bowl, whisk together the gluten-free flour, baking soda, and salt.
4. Gradually combine the dry ingredients with the wet ingredients until just mixed. Gently fold in the chocolate chunks and chopped almonds.
5. Spoon the batter into the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These banana choco-almond muffins are rich and decadent, with the crunch of almonds and the smoothness of dark chocolate. The bananas add moisture and natural sweetness, while the chocolate and almonds provide a satisfying texture and flavor.

Note: More recipes are coming soon