Gluten-Free Banana Nut Muffins (Dairy-Free)

With a tender crumb and studded with chopped walnuts, these easy gluten-free banana nut muffins make the perfect breakfast or anytime snack! Super simple to make, a batch of these easy banana muffins comes together in under an hour. Totally dairy-free too, but no one would care!

Jump to:

• Muffins for Breakfast, Tea or Anytime
• Perfectly Tender Banana Walnut Muffins
• Why This Recipe Works
• Ingredients You’ll Need:
• Ingredient Notes/Substitutes:
• How to Make Gluten-Free Banana Nut Muffins (Step by Step)
• Dish by Dish Tips and Tricks
• Recipe FAQs:
• Other Gluten-Free Muffins to Enjoy:
• Easy Breakfasts You’ll Love:
• Gluten-Free Banana Nut Muffins (Dairy-Free)

Muffins for Breakfast, Tea or Anytime

I find that muffins are one of those foods that you’ll always be glad to have on hand – because of their small individual sizes, they make such a good breakfast to enjoy, or even as a snack to take on the go and enjoy anytime.

Some of our favorite muffin recipes include these amazing tender lemon muffins, these easy pumpkin muffins, and these delicious cornbread muffins!

Perfectly Tender Banana Walnut Muffins

I’ve always loved the combination of bananas and walnuts, so needless to say, it was high time for me to create a recipe for banana nut muffins.

And after a couple of tweaks and rounds of testing, I’m so happy to share these amazingly delicious banana walnut muffins with you.

Full of sweet banana flavor, with a moist and tender crumb, and generously studded with chopped walnuts, these easy banana nut muffins make a delicious snack are definitely going to be a favorite in your house (I kid you not).

If you enjoy gluten-free banana bread as much as I do, then you definitely have to make these muffins!

Why This Recipe Works

• Simple Ingredients: All you need are 8 simple ingredients to make these gluten-free banana nut muffins (and I’m guessing you might already have them)! These ingredients are easily accessibly at your grocery store, and nothing fancy is required to make them!
• Make a Batch Quickly: You can make an entire batch of muffins from scratch in under an hour. This means that if you start now, you can enjoy freshly baked banana muffins in almost no time!
• Easy to Freeze: You can double or triple this recipe and freeze the muffins so you can enjoy homemade banana muffins anytime the craving for a healthy snack arises!
• Totally Gluten-Free and Dairy-Free: The best part is that these banana nut muffins are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten and lactose intolerances can enjoy these healthy banana muffins without worries!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients you’ll need for these gluten-free banana nut muffins recipe.

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)

Ingredient Notes/Substitutes:

• Gluten-Free All-Purpose Flour: I highly recommend that you use a good-quality gluten-free flour blend that is made up of a mix of lighter flours and starches (such as rice flour, corn starch, tapioca starch, potato starch), to ensure you get a lighter and fluffier texture. I do NOT recommend using a flour blend with heavier flours such as garbanzo bean flours as that will result in a denser final texture. Alternatively, if you are not gluten-free, you may use regular flour instead.

• Xanthan Gum: In this gluten-free recipe, xanthan gum is essential as an substitute for gluten and is required to bind the ingredients together in addition with the eggs. If your gluten-free flour blend does not include xanthan gum, make sure you add this in.

• Baking Powder: Baking powder helps to provide lift and rise to the batter and causes the batter to expand as it bakes. It is important for getting the fluffy final texture of the muffins, so make sure you include it in. If you are Celiac or gluten-intolerant, make sure you use gluten-free baking powder.

• Sunflower Oil: I like to use sunflower oil because I always have that on hand. You may also use another vegetable oil such as avocado oil, olive oil, melted coconut oil, or melted vegan butter in equal quantities. Alternatively, if you are not lactose-intolerant, feel free to use melted butter if you prefer.

• Sugar: I used granulated white sugar, but you can also use light brown sugar, dark brown sugar or coconut sugar. Just note that brown sugar will cause the muffins to turn out slightly darker in color. If you are diabetic or insulin-resistant, I highly recommend substituting the sugar with Lakanto monkfruit sweetener (a 1:1 sugar substitute with zero glycemic index and does not cause your blood sugar to spike).

• Eggs: The eggs help to bind the ingredients together as well as help the muffins to rise. I have not tried this recipe with an egg substitute, but if you are allergic to eggs, you may use flax eggs, aquafaba or an egg-replacer instead. (If you do make this without eggs, please let me know how it goes in the comments below, thank you!).

• Bananas: For best results, I recommend using either ripe or overripe bananas which will be sweetener compared to unripe bananas. To mash the bananas, simple slice the bananas thinly and use a fork or a potato ricer to mash them. Alternatively, if you prefer not to use bananas, you may use applesauce in equal quantities instead.

• Walnuts: I used chopped walnuts because I like the combination of bananas and walnuts, but feel free to use other chopped nuts (such as pecans, cashew nuts, or hazelnuts) in equal quantities if you prefer.

How to Make Gluten-Free Banana Nut Muffins (Step by Step)

1. Preheat and Grease

Preheat the oven to 350F and adjust the oven rack to the center position. Grease a 12-cup standard muffin mold or muffin tin with oil or non-stick spray.

2. Mash the Bananas

Cut the bananas into small pieces and use the back of a fork to mash them until you get a homogeneous puree.

3. Chop Walnuts

Roughly chop the walnuts with a knife (you don’t have to chop them too finely, a coarse chop will do).

4. Whisk Dry Ingredients (Except Sugar)

In a medium bowl, whisk the gluten-free flour, xanthan gum (if using), salt, and baking powder together to combine.

5. Beat Sugar and Oil

In a large bowl, beat the oil and sugar and beat together until combined.

6. Add Eggs and Bananas

Add the beaten eggs and mashed bananas to the large mixing bowl and mix well to incorporate.

7. Prepare the Batter

Sift the flour mixture into the bowl with the wet ingredients and mix until you get a homogeneous batter (do not overmix or you may get a tough final texture).

8. Fold in Chopped Walnuts

Fold 1/2 cup of the chopped walnuts into the banana mixture and mix gently until evenly distributed.

9. Transfer Batter to Muffin Mold and Top with Nuts

Divide the batter evenly between the 12 muffin cups and sprinkle the remaining chopped walnuts evenly over the batter.

10. Bake Until Golden

Bake approximately 30 to 35 minutes until the muffins are golden brown on top and a toothpick inserted in the middle comes out clean.

11. Let Cool Completely

Remove the muffin mold from the oven. Let the muffins cool in the muffin mold for 5 minutes before removing them and letting them cool completely at room temperature on a wire rack.

Dish by Dish Tips and Tricks

• Muffin Mold: I recommend using a silicon muffin mold because it makes removing the muffins so much easier, and I don’t need to use paper liners to prevent the muffins from getting stuck. However, if you don’t have a silicon muffin mold, you can also use a metal muffin tin but make sure to spray the muffin pan with nonstick spray or line it with paper muffin liners or parchment paper so it’s easier to take the muffins out once baked.

• Use Other Nuts: Feel free to use other chopped nuts (such as pecans, cashew nuts, or hazelnuts) in equal quantities if you prefer. Alternatively, if you are allergic to nuts, simply leave out the nuts completely.

• Optional Add-Ins: You can also add in chocolate chips or poppy seeds in this gluten free banana muffin recipe.

• Make Mini Muffins or Jumbo Muffins: This recipe makes 12 regular-sized muffins, but you can also use a mini muffin mold (makes 24 mini muffins, baking for 20 to 25 minutes until a toothpick inserted in the middle comes out clean) or a jumbo muffin mold (makes 6 jumbo muffins, baking for 40 to 45 minutes until a toothpick inserted in the middle comes out clean).

Recipe FAQs:

Other Gluten-Free Muffins to Enjoy:

• Easy Lemon Muffins (Gluten-Free, Dairy-Free)
• Blueberry Muffins (Gluten-Free, Dairy-Free)
• Cornbread Muffins (Gluten-Free, Dairy-Free)
• Easy Pumpkin Muffins (Gluten-Free, Vegan)
• Blueberry Cornbread Muffins (Gluten-Free)
• Carrot Muffins (Gluten-Free, Dairy-Free)
• Flaxseed Muffins (Gluten-Free, Dairy-Free)

Easy Breakfasts You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Print