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

Cook Time: 22

Additional Time: 5

Total Time: 42

Servings: 12 muffins

By: Sharon Lachendro

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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

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