Gluten Free Banana Bread Muffins - Banana Nut Muffins (One Bowl)

Gluten Free Banana Bread Muffins have a moist crumb and a classic nutty flavor. This quick-bread takes less than an hour to make from start to finish and even freezes really well.

Personalize it with your favorite add-ins such as chopped nuts, chocolate chips, dried fruit, or spices like cinnamon.

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Looking for more Gluten Free Quickbreads?

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Ingredients for Gluten Free Banana Bread Muffins

Dry Ingredients:

• High quality gluten-free all purpose flour containing xanthan gum. I used Bob's Red Mill GF 1:1 Baking Flour
• Granulated sugar
• Baking Powder
• Baking Soda
• Salt
• Chopped walnuts or pecans

Wet Ingredients:

• Overripe bananas
• Plain Greek yogurt or applesauce
• Vegetable oil
• Eggs
• Pure vanilla extract

How to Make Gluten Free Banana Bread Muffins:

• Preheat the oven to 350 F. If using a muffin tin: Grease with butter or nonstick cooking spray, line with liners, or use a silicone cupcake tray. If using a loaf pan: Grease with butter or nonstick cooking spray. Set aside.
• In a large mixing bowl, mash the overripe bananas with a fork. Add in the wet ingredients along with the sugar (yogurt or applesauce, oil, vanilla, eggs, and sugar). Whisk until smooth.
• Add in the dry ingredients (gluten free flour, baking soda, baking powder, and salt). Mix until just combined - do not overmix.
• Fold in the chopped nuts.
• Spoon the banana bread mixture into the prepared cupcake tray or loaf pan until each well is about ¾ of the way full. Optional: Top with more chopped nuts.
• For muffins: Bake for 18-22 minutes, until golden brown and a toothpick poked in the middle comes out clean. For a loaf: Bake for 30-40 minutes, or until golden brown and a toothpick poked in the middle comes out clean.
• Remove from the oven and let cool in the pan for 5 minutes before removing to a wire cooling rack. Cool completely before storing.
• Enjoy!

Equipment

You only need basic kitchen tools to make Gluten Free Banana Bread Muffins. I recommend:

• A silicone muffin tray or nonstick metal cupcake tray or
• A loaf pan or a mini loaf pan
• Reusable silicone cupcake liners - no more paper liners!
• Silicone spatulas are always my go-to when scraping batter out of a bowl - they get every last drop!

How to Store Gluten Free Banana Bread Muffins:

Muffins actually tend to become moister over time, sometimes causing sticky or soggy bottoms. To prevent soggy muffin syndrome, allow the muffins to properly cool before storing. This prevents condensation from wreaking havoc.

Store muffins in a single layer in an airtight container lined with paper towels. The paper towels will absorb some of the moisture and keep the muffins fresher for longer. Replace the paper towels when they feel damp. These muffins are best left out at room temperature and enjoyed within 2 to 3 days.

Alternatively, you can freeze the muffins. Once ready to eat, pull a muffin out of the freezer and let it come to room temperature for 30 minutes (or leave overnight in the fridge). To soften the muffins, you can heat them in a microwave for 10-12 seconds.

How can I make Gluten Free Banana Bread Muffins Dairy-Free?

These muffins can be dairy free by simply replacing the yogurt for applesauce. The applesauce muffins are delicious, just slightly denser and moister.

Notes on Gluten Free Banana Bread Muffins:

• If you want to see nuts on the top of your loaf or muffins, be sure to sprinkle some on top before baking.
• The riper and browner the banana, the sweeter the bread.
• Swap nuts for your favorite add-ins, such as chocolate chips, dried fruit, or cinnamon! (1-2 teaspoon of cinnamon should do it.)

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