Easy Banana Muffins

This is one of our family’s go-to recipes for quick breakfasts because it seems like with kids, we’re constantly buying bananas, and constantly NOT eating them all, haha.  It’s just 6 ingredients, so it’s nice and simple, and it converted really well to a gluten-free recipe from the classic family favorite.  If you’re itching to do some gluten-free baking, this is a great recipe to add to your list because it doesn’t require any crazy ingredients – if you have a gluten-free flour blend you like, and bananas to use up, you probably have everything you need already.

Easy Banana Muffins at www.glutenfreedad.net

One thing I want to make note of is to be careful how you prepare and bake these if you don’t run a gluten-free kitchen, but you’re baking for someone sensitive to gluten.  When we bake, flour tends to get everywhere, right?  Like all up in your mixer, or your baking drawers, or on your apron that you didn’t pop in the wash last time… there’s the potential for cross-contamination there if you regularly bake with flour.

Just be sure that all your preparation utensils are thoroughly cleaned, and I’d avoid baking spray in muffin tins, because that can sometimes contain traces of wheat.  Fortunately for us, Kevin isn’t that sensitive, but because some people can be, it’s wise to look at all your preparation, and not just your ingredients.

Easy Banana Muffins
Prep time
Cook time
Total time
Serves: 12
  • 1 c. your favorite gluten free flour blend
  • 2 small bananas (the more ripe, the better)
  • 1 egg
  • ½ c. sugar
  • ¼ c. softened butter
  • ½ tsp. baking soda
  1. Preheat your oven to 350F. A quick note about the bananas – it’s tough to measure exactly how much banana you’re using. I use 2 whole bananas if they’re on the small side, or 1-1/2 if they’re large. And they will add the most natural sweetness if they’re covered in brown spots – so this is perfect once they’re too ripe to just eat.
  2. Break up your banana, add your sugar, butter, and egg, and beat until it’s smooth. The more you beat the banana, the more liquid it will get.
  3. Sift your flour blend and baking soda together, and stir them in. I use the term “flour blend” because a good flour for baking substitutions will be a mix of gluten-free flours. We’re still experimenting, but so far we’ve had good luck with Bob’s Red Mill baking flour. It’s a 1:1 substitution in recipes, and the texture and flavor are good. You can also mix up your own favorite blend. (If you have a flour blend you love, please feel free to leave a comment!)
  4. Spoon batter into paper baking cups (this recipe makes 12, fill them about ⅔ full), and bake for 10-14 minutes. The range will depend on your elevation, your weather, and how much banana is in your recipe today. I nearly always bake for 12 minutes, but keep an eye on them once they hit 10 minutes, and be prepared to go longer if necessary. You can test them with a toothpick to see if they’re done.

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  1. Margaret says

    Hi, I was catching up on your Happy Hour blog and saw you started this one. I am gluten intolerant, too, and have been gluten free for a few years now. I also am allergic to tree nuts so can’t use many of the pre packaged foods. For baking, I found a book I love with their own flour blend. Check out the Artisnal Gluten Free Cooking book by Kelli and Peter Bronski. I found them through their blog.


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