Best Gluten-Free Banana Muffins

These light and tender banana muffins are so fragrant and wonderful warm from the oven, slathered with your favorite butter. Not overly sweet. Just sweet enough. With a touch of cinnamon and nutmeg. Our classic family favorite muffin.

Best Gluten-Free Banana Muffins


1 cup mashed bananas (roughly three medium bananas)
2 large organic free-range eggs, beaten
1/4 cup organic avocado oil, coconut oil, or grape seed oil
1 tablespoon honey
1 cup packed light brown sugar
1/2 cup brown rice flour or sorghum flour
1/2 cup GF millet flour or GF oat flour
1/4 cup tapioca starch
1/4 cup potato starch (not potato flour)
2 teaspoons baking powder
2 teaspoons gelatin or 1 teaspoon xanthan gum
1/2 teaspoon fine sea salt
2 teaspoons bourbon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg


1. Preheat the oven to 375ºF. Line a 12-muffin pan with paper cupcake liners, or lightly oil each muffin cup with a touch of oil. (I found the unlined cups gave rise to a higher muffin.)

2. In a mixing bowl, beat the mashed bananas with the eggs, oil, honey, and brown sugar till combined. Add the flours and starches, baking powder, xanthan gum/gelatin, sea salt, vanilla, cinnamon and nutmeg, and beat until a smooth sticky batter forms.

3. Spoon the batter into the 12 muffin cups. Bake on the center rack for 20 to 23 minutes until the muffins are domed and slightly golden, and the center is done (a wooden cake tester should emerge clean).

4. Cool on a wire rack. Serve warm.

Additional Info:

Any leftovers- wrap, bag, and freeze for an easy grab-and-go treat.

Makes 12 muffins.

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