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Gluten-Free Banana Bread Muffins

These gluten-free banana bread muffins are the perfect morning treat. They’re light, fluffy, and moist, and sweetened with rich maple syrup. 

I’m a big fan of eating banana bread in the morning. It’s such a good meal to start the day. This recipe for gluten-free banana bread muffins is basically just banana bread, but smaller. It’s full of your favorite banana bread flavors, like bananas, vanilla, cinnamon, nutmeg, and walnuts. This recipe also has maple syrup, which adds a rich, caramel flavor. 

These muffins have complex flavors, but they’re easy to make. They take less than half an hour! Plus, they’re gluten-free and have lots of healthy ingredients like bananas, nuts, and quinoa flour. You’ve got to give them a try. 

A banana muffin on a plate, cut in half.

What You’ll Need

Here are all of the ingredients needed to make moist banana bread muffins. Scroll to the recipe card at the bottom of the page to see the exact amounts for each of the ingredients. 

  • Bananas
  • Coconut oil – It’s best to use organic coconut oil. 
  • Maple syrup – Make sure to use 100% pure maple syrup, preferably organic.
  • Coconut sugar – You can use other types of sugar if you prefer.
  • Vanilla extract – Be sure to use 100% pure vanilla extract.
  • Eggs
  • Apple cider vinegar
  • Toasted quinoa flour
  • Tapioca flour
  • Baking soda
  • Baking powder
  • Cinnamon
  • Nutmeg
  • Salt
  • Walnuts – You can use any type of nuts for this recipe, but walnuts and pecans are the most common with banana bread. 
A banana muffin on a white plate, topped with walnuts.

How to Make Gluten-Free Banana Bread Muffins

Here’s how to make these nutty, maple banana muffins. They only take 25 minutes!

  • Prep. Preheat your oven to 375F and grease a 12-cup muffin tin. 
  • Mix the wet ingredients. Add the wet ingredients, including the bananas and the sugar to a large mixing bowl. Beat until they are well mixed. 
  • Add the dry ingredients. Put the dry ingredients in the mixing bowl with the wet ingredients. Stir until the banana bread muffin batter is smooth. 
  • Fill the muffin tin. Spoon the batter into the muffin tin, filling each cup about ¾ full.
  • Add the nuts. Sprinkle some nuts on top of each muffin, and lightly press them into the batter.
  • Bake. Place the muffin tin in the center of the oven. Bake until a cake tester or toothpick inserted in the center of a muffin comes out clean. This should take 13-15 minutes.
  • Cool. Take the muffins out of the oven and let them cool on a wire rack for 10 minutes before eating. 
Overhead view of a muffin tin full of banana muffins topped with walnuts.

Tips for Success

Here are some of my favorite tricks and tips for making these soft and fluffy banana muffins. 

  • Extra ripe bananas. It’s important to use bananas that are super ripe when making banana bread. You can even use bananas that are a little overripe … it will just make the muffins a little bit sweeter! If the bananas aren’t ripe enough, they’ll be too firm to mix with the batter. Plus, the flavor won’t be as good.
  • Room temperature eggs. If possible, remove your eggs from the fridge at least 30 minutes before making this recipe. When eggs are at room temperature, they’ll mix with other ingredients better. That will make the muffin batter more smooth, and give your baked goods a better consistency.
  • Silicone muffin tin. Silicon muffin tins or silicon muffin liners are perfect for banana bread muffins. They keep the muffins from getting stuck to the tin and result in a more consistent bake.

Serving Suggestions 

I think these gluten-free muffins are best when served with a topping or spread. They’re great with vegan butter (or regular butter if you prefer) or Chia Seed Jam. But I think they’re best when topped with a healthy nut butter such as Honey Roasted Peanut Butter, Pumpkin Spice Almond Butter, or Cinnamon Vanilla Pecan Butter. I also like to drink a Matcha Latte while eating these muffins!

Overhead view of a banana muffin on a plate, cut in half, and topped with peanut butter, surrounded by more muffins and walnuts.

How to Store Leftovers

For best results, store these banana muffins in an airtight container or bag on the counter for 4 days. You can also store them in the fridge for up to 7 days, but they’ll dry out more quickly. If you want to reheat the muffins, put them in a toaster oven at medium heat, or in a microwave on 80% power in 15-second increments. 

Can I Freeze Gluten-Free Banana Bread Muffins? 

These muffins are great from freezing. Double bag them in airtight plastic bags, then place them in the freezer for up to 5 months. Defrost or thaw fully before reheating. 

Two banana muffins topped with walnuts, stacked on top of each other.

More Healthy Muffin Recipes 

If you like these gluten-free banana muffins, then check out some of my other favorite healthy muffin recipes. 

Gluten-Free Banana Bread Muffins

5 from 4 votes
These light, fluffy, and moist gluten-free banana bread muffins are so easy to make, and only take 25 minutes. They're packed with bananas, nuts, and maple syrup, and are a perfect breakfast treat.
author: Alyssa
yield: 12 muffins
These gluten-free Banana Bread Muffins are soft and fluffy, making the PERFECT morning treat!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes



  • Preheat the oven to 375F. Grease a 12-cup muffin tin and set aside.
  • In a large mixing bowl, beat all wet ingredients together (including the bananas and the sugar) until fully combined.
  • Add the dry ingredients to the banana mixture and stir to combine, until you have a nice smooth batter.
  • Spoon the batter into the muffin tins, filling each cup about ¾ of the way full. Top each muffin with some walnuts and gently press down so that walnuts stick as the muffins bake.
  • Bake in the center of a warm oven for 13 – 15 minutes, or until a cake tester inserted into the center comes out clean.
  • Let the muffins cool for 10 minutes on a wire rack.
  • Enjoy these muffins served warm, topped with vegan butter, jam, or your favorite nut butter.


Store leftover muffins in an airtight bag on the counter for 4 days, or in the fridge for 1 week. You can also double bag and store in the freezer for 5 months. Reheat in a toaster oven on medium heat, or in a microwave on 80% power in 15-second increments. 


Calories: 169kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 66mg | Potassium: 142mg | Fiber: 1g | Sugar: 9g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg
cuisine: American
course: Breakfast

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23 comments on “Gluten-Free Banana Bread Muffins”

  1. Hi Alyssa, I really like your site & have made many of your recipes. I find it so helpful when people comment after they’ve actually tried the recipe so I thought I should do the same. These muffins were easy to whip up & very tasty. I used 3 medium bananas and stirred the walnuts into the batter, and I also mixed some of the batter separately with shredded coconut. Great recipe like all your others!

  2. Hi,
    I had a question about making your own flour. I have been thinking of trying to do what you’ve described here for a long time now. I keep reading though about the need to rinse the quinoa before use, so that stops me from trying?
    What are your thoughts on that?

    1. Hi Helen,

      I’ve found that the rising really depends on the person. Some people are more sensitive to the saponins on the quinoa (the coating that makes it bitter) and rinsing helps them. Most quinoa sold commercially is rinsed at least three times, so for me, I never rinse my quinoa. If you do find the need to rinse it, you’ll have to make sure the quinoa is dry before you grind it into a flour. You can do this by either leaving it out overnight or keep it in an oven on low heat.

      Let me know what you end up doing! Making your own flour at home is fun and easy!


      1. Avatar photo
        Helen MacAndrew

        Thanks very much for the info 🙂
        I’m just having a bit of a problem now with your free cookbook offer. It keeps getting me to fill out “get instant access” and then tells me to check my mail, confirm, etc. But a new box keeps coming up to fill out my name and e-mail! I have filled them out about 4 times now :/
        Not sure what to do now. The last one told me I was already subscribed to the newsletter.

        1. Hmmm sorry you’re having trouble! Please email me and I’ll send you the link directly 🙂 alyssa@simplyquinoa.com

  3. Hi, just found this on Pinterest and wanted to try it soon! What is guar gum and can you substitute Xanthan gum?


  4. Hello!

    I am back to this site because I tried this recipe (banana muffins) and LOVED them! I have told many friends and family. Thank you for sharing, I am also a quinoa lover, but have never ventured beyond boiling it, until now. 🙂

    My only trouble is I always have a hard time finding the instructions to roast the quinoa to make flour. The link takes me to your home page. Please help!

    Thank you!

    1. Hi Leanne!! So, so happy to hear you enjoyed these muffins. They’re definitely one of my favorites as well. Basically banana anything is a favorite for me.

      Baking with quinoa is AMAZING!! One of my favorite ingredients to add to baked goods because not only does it add great texture and flavor, but also nutrition. If you’re interested in learning more about baking with quinoa, you should check out my new ebook – it’s full of gluten-free baked goods all using quinoa. https://www.simplyquinoa.com/book

      Also, here’s the link to the toasted quinoa flour page (scroll down to the bottom): https://www.simplyquinoa.com/vegan-peanut-butter-quinoa-chocolate-cake/

      Thanks for reading and let me know if you have any other questions!

      xx Alyssa

      1. Thank you!

        I actually signed up for emails from your site earlier today, and also bought your ebook! Just finished making the insanely healthy quinoa cookies in my post-holiday state. Yum!

        Thanks again

        1. Awesome!!! So happy you liked them. My absolute favorite cookies in the book are the Salted Peanut Butter & Honey Cookies – they’re amazing!! Let me know if you try and more recipes. I also have a short survey I’d love for you to fill out if you have time 🙂


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  6. Hey Alyssa!

    I do not have a 6 muffin pan, only a 12 one. I really want to make these muffins but not sure if it will work out or not! Maybe this is a stupid question but will i have to adjust my baking time for the different pan?

    I am very new to cooking, baking and the gluten and dairy free diet. So glad I have came across your blog I absolutely love it and can’t wait to try out these receipes!

    1. Hi Kayla!

      I would suggest just doubling the recipe to make enough batter for 12 muffins. You shouldn’t need to adjust the baking time at all, just watch them. You’ll know when they’re done when you can insert a knife into the center of the muffin and it comes out clean.

      If you want to make the recipe as is and only get 6 muffins, put the batter around the perimeter of the pan (so the outside) and then just fill the empty tins with a little water (especially if your oven runs hot).

      Hope these tips help. Let me know if you have any other questions!

      xo Alyssa

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