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Easy Gluten Free Banana Nut Muffins

These simple and easy gluten free Banana Nut Muffins are so moist and tasty from the bananas and walnuts. They bake in less than 30 minutes as well!

Close up view of gluten free banana nut muffins

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Gluten Free Banana Nut Muffins

Muffins. Love them. We’re all about muffins in our house. Seriously. I make them all.the.time. I’ve made two batches of these banana nut muffins in the last two days. Actually, in the last week and a half, I’ve made 4 (FOUR!) batches of muffins. The other ones were gluten free pumpkin muffins and they’re both SO good.

So I’ve got a little secret to admit: sometimes I’m forgetful. Like REALLY forgetful. So these gluten free banana nut muffins? I originally made them for Food Fanatic almost 3 years ago. THREE YEARS. By the time I remembered I needed to post them, my photography had improved so much I just couldn’t bear to use the old photos.

Since I’ve had a million bananas hanging out on my counter for too long that I really needed to do something with, I decided I absolutely needed to take new photos of these gluten free banana nut muffins and finally get them up on the blog. They’re too good to not share them with you!

Key Ingredients for this Easy Gluten Free Banana Nut Muffin Recipe

  • 2 cups All-Purpose Gluten Free Flour
  • 1 1/2 teaspoons Xanthan Gum
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup Light Brown Sugar
  • 3/4 cup Walnuts Chopped and divided
  • 3/4 cup Milk room temperature (see notes for dairy free)
  • 1/4 cup avocado oil or neutral oil of choice
  • 2 Large Eggs Room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 2 medium Bananas Mashed – about 1 cup

Recommended Equipment to use

Moist GF banana nut muffins

How to make Moist Gluten Free Banana Muffins in 6 Simple Steps!

  1. Pre-heat oven to 375°F and spray a standard muffin tin with non-stick spray or line the cups with paper liners.
  2. In a medium bowl, mash the ripe bananas with a fork to make them nice and smooth. Set aside.
  3. In a large bowl, whisk together the flour, xanthan gum, baking soda, and salt. Whisk in the brown sugar, breaking up lumps and then stir in the walnuts.
  4. In a separate bowl, whisk together eggs, milk, oil, and vanilla and mashed banana. Stir the wet ingredients into the dry ingredients and mix until almost combined. Stir in bananas and mix until incorporated.
  5. Transfer the batter to the muffin tin, dividing evenly between the 12 cups. Top the muffins with additional chopped nuts, if desired.
  6. Bake at 375°F for 20 minutes or until tester comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
  7. Store muffins in an airtight container up to 3 days.

Pro tips for making homemade banana nut muffins

  • I use my nightshade free gluten free flour mix in these muffins and I now use Avocado Oil instead of canola oil.
  • The riper the banana, the sweeter the muffins will be. Don’t just throw out those bananas that are looking brown. They are still perfect for baking!
  • Use cupcake liners! I find that they work best when making muffins. They don’t stick and it is much easier clean up.

Measuring your GF Flour Blend tips- the correct way

I HIGHLY recommend you follow and sign up for this free guide on how to properly measure your GF flour blends. This is a step that is often overlooked but is extremely important!  By following this guide I provide you, it will increase the quality of the recipes that you bake.  You won’t be disappointed!

Best ways to make ahead of time, store and freeze these GF banana nut muffins

Make ahead of time:

  • The easiest way is to make the batter up ahead of time. You can make it, and then refrigerate it for up to two days. Just make sure you store it covered in a covered container or a bowl with plastic wrap.

To store:

  • First, be sure muffins are completely cooled. You don’t want them still warm or moisture will build up and they will get soggy! Once they are cooled, you can store them in an air tight container or even a bag that is closed all of the way. They should last 2-3 days on your counter!

Freeze:

  • Yes, they sure can be frozen! Just make sure they are cooled to room temperature. Then, wrap in plastic wrap and store them in a gallon-sized freezer bag. They should last at least three to four months in the freezer.

When you want to eat them, take them out the night before to thaw and enjoy the next morning!

A nice bite out out homemade gluten free banana nut muffin

What are some recommended ingredient substitutions?

Nut Free:

  • Omit the nuts completely.

Dairy Free:

  • Use unsweetened coconut milk beverage or your favorite dairy-free milk of choice.

Egg Free:

  • Try my flax egg recipe as an egg substitute. You can also buy an egg replacer but I have not tested it with my particular recipe. Let me know in the comments if you have though!

Other ideas and ways to customize these Banana Nut Muffins (gluten free)

  1. Nuts: As mentioned earlier, choose your favorite nuts, such as walnuts or pecans, and then try to chop them into small pieces for some added texture and crunch.
  2. Sweeteners: You can opt for natural sweeteners like honey or maple syrup instead of refined sugar to make the muffins healthier.
  3. Dairy-free options: If you prefer dairy-free muffins, try using plant-based milk (e.g., almond milk, coconut milk) and possibly vegan butter or coconut oil.
  4. Fun Add-ins: Consider adding other ingredients like shredded coconut, chocolate chips (please double check to make sure they’re gluten-free), or dried fruits for even more flavor variations. The possibilities are truly endless.
  5. Spice it up a tad: Add a dash of ground cinnamon or nutmeg for a warm, comforting flavor. It’s like a warm hug!
  6. Streusel topping anyone?: Create a delicious streusel topping using gluten-free oats, chopped nuts, coconut sugar, and a dash of coconut oil.
  7. Banana slices on top: Before you bake them, add a thin slice of banana on top of each muffin for a fun presentation!

Simple and Easy Gluten Free Banana Nut Muffins

I literally had three bunches of bananas, all in various stages of ripeness, none of which were actually getting eaten. Time to bake with them! And something other than banana bread, please. We’ve had SO many banana breads. Plus, muffins bake so quickly they’re easy to make for breakfast on weekends.

These gluten free banana nut muffins are nice and moist, but not too moist, not too much banana, just enough nuts to taste and they’re 0% dense. It’s got everything I’m looking for in a muffin. Enjoy the muffins, I’m off to buy more bananas!

Also, FYI: the muffins in the picture are actually made without the nuts this time because my picky 3yo refuses to eat anything with mix-ins at the moment!

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Super easy Gluten Free Banana Nut Muffins make a great breakfast! Make them on the weekends for brunch or make them ahead of time for grab-and-go week day breakfasts. Gluten free breakfast recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free muffin recipes | how to make gluten free muffins | recipes for over-ripe bananas | homemade banana muffins | dairy free option | nut free option |

Easy Gluten Free Banana Nut Muffins

4.61 from 41 ratings
These simple, freezer friendly gluten free Banana Muffins are so moist and tasty from the bananas and walnuts. They make a great, easy weekday or weekend breakfast! Recipe includes dairy free and nut free options.
Prep Time: 15 minutes
Cook Time: 22 minutes
Additional Time: 5 minutes
Total Time: 42 minutes
Servings: 12 muffins
Print Rate Pin

Ingredients

  • 2 cups All-Purpose Gluten Free Flour see notes
  • 1 1/2 teaspoons Xanthan Gum
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup Light Brown Sugar
  • 3/4 cup Walnuts Chopped and divided
  • 3/4 cup Milk room temperature (see notes for dairy free)
  • 1/4 cup avocado oil or neutral oil of choice
  • 2 Large Eggs Room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 2 medium Bananas Mashed – about 1 cup

Instructions

  • Pre-heat oven to 375°F and spray a standard muffin tin with non-stick spray or line the cups with paper liners.
  • In a medium bowl, mash the ripe bananas with a fork to make them nice and smooth. Set aside.
  • In a large bowl, whisk together the flour, xanthan gum, baking soda, and salt. Whisk in the brown sugar, breaking up lumps and then stir in the walnuts.
  • In a separate bowl, whisk together eggs, milk, oil, and vanilla. Stir the wet ingredients into the dry ingredients and mix until almost combined. Stir in bananas and mix until incorporated.
  • Transfer the batter to the muffin tin, dividing evenly between the 12 cups. Top the muffins with additional chopped nuts, if desired.
  • Bake at 375°F for 20 minutes or until tester comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
  • Store muffins in an airtight container up to 3 days.

Notes

  1. I use my nightshade free gluten free flour mix in these muffins and I now use Avocado Oil instead of canola oil.
  2. You can use walnuts, pecans, almonds, or your favorite baking nut. You can also replace the nuts with chocolate chips.
  3. For dairy free, use unsweetened coconut milk beverage or your favorite dairy-free milk of choice.
  4. For a nut-free version, omit the walnuts.
  5. These muffins can be frozen once they’ve cooled to room temperature. Defrost at room temperature.
 

Nutrition Information

Serving: 1g | Calories: 236kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 210mg | Potassium: 81mg | Fiber: 3g | Sugar: 19g | Vitamin A: 26IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 1mg

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!

I developed this recipe and first published it on my website What the Fork Food Blog; this gluten free banana nut muffins recipe can also be found on Food Fanatic.

Super easy Gluten Free Banana Nut Muffins made from scratch

4.61 from 41 votes (39 ratings without comment)

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Recipe Rating




  1. Wendy says:

    These are a great muffin. I made them with a 2 1/2 year old today. He really liked them. We put chocolate in the muffins.
    We used muffin liners. I think next time I will spray the liner to help the muffins come out of the paper.
    These were nice and moist. I used your gluten free flour blend because I can’t do nightshades. I am looking forward to trying more recipes. I teach baking at a high school and glad to find some quality gluten free recipes to use in class. Thank you

  2. Ana says:

    Should I omit the xanthan gum if the gluten free flour blend I’m using already includes xanthan gum? Or does it still need it?

  3. Denise says:

    Made these.. I halved the recipe because I only had 1 banana.. I added a sprinkling of cinnamon but everything else the same!! Will make these again!

  4. Rodney Pilcher says:

    I see baking soda listed in ingredients but baking powder in directions…?

  5. Chrissie Mayr says:

    These are lovely! I replaced the Canola with Avocado oil and the Milk with Almond Milk. When I make these again I’m gonna put in 1 more banana and do Coconut Milk instead.

  6. Chris says:

    5 stars
    What about the nuts- it says 3/4 cup, add 1/2 cup, but. To what to do with rest?

    • Sharon says:

      Hi Chris- I will fix this in the recipe card so thank you for pointing this out. Add the remaining 1/4 to the muffin batter in the muffin tins before baking.

  7. Nancy Hiebert says:

    5 stars
    I want to try this recipe, but don’t know whether to use baking soda or baking powder. The ingredients list says baking soda. the directions say baking powder. Which is it?

    I saw the original recipe a year ago. When I saw a new posting I was hopeful this discrepancy had been corrected, but it had not.

    Thanks for clarifying.

  8. Erin says:

    These came out great. I substituted one cup of flour for a cup of rolled oats, did about half the sugar and replaced canola with coconut oil, did one more banana, and substituted milk with almond milk. I’m always worried when I make substitutions that they will be horrible but they are delish!