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:
To store, place the banana nut muffins in an airtight container and store them in the refrigerator for up to 5 days.
To freeze, place these healthy muffins in a freezer-safe container or wrap them in plastic wrap and freeze for up to 3 months. Let the muffins thaw completely overnight in the refrigerator, or defrost the frozen muffins in the microwave before eating.
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!
PrintGluten-Free Banana Nut Muffins (Dairy-Free)
- Total Time: 50 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
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!
Ingredients
- 2 1/4 cup gluten-free all-purpose flour
- 1 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup sunflower oil
- 1 cup granulated white sugar
- 4 large eggs, room temperature, beaten
- 1 cup mashed ripe bananas (approx. 2 to 3 large bananas)
- 1 cup chopped walnuts, divided
Instructions
- Preheat and Grease: Preheat oven to 350F and adjust the oven rack to the center position. Grease a 12-cup standard muffin mold with oil or non-stick spray.
- 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.
- Beat Sugar and Oil: In a large bowl, beat the oil and sugar and beat together until combined.
- Add Eggs and Bananas: Add the beaten eggs and mashed bananas and mix well to incorporate.
- 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).
- Fold in Walnuts: Fold in 1/2 cup of the chopped walnuts and mix gently until evenly distributed.
- Transfer Batter to Muffin Mold: Divide the batter evenly between the 12 cups of the muffin mold.
- Sprinkle Batter with Chopped Nuts: Sprinkle the remaining chopped walnuts evenly over the batter.
- 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.
- Let Cool Completely: Remove the muffin mold from the oven and let the muffins cool in the mold for 5 minutes before removing them and letting them cool completely on a wire rack.
Notes
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.
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, or coconut oil 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.
Storing/Freezing: To store, place the banana nut muffins in an air-tight container and store them in the refrigerator for up to 5 days. To freeze, place the muffins in a freezer-safe container or wrap them in plastic wrap and freeze for up to 3 months. Let the muffins thaw completely overnight in the refrigerator (or defrost them in the microwave) before eating.
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 use non-stick spray or line it with paper muffin liners.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Muffins
- Method: Baking
- Cuisine: American
Keywords: gluten-free banana nut muffins, gluten-free banana muffins
Think it will still work with 1/2-3/4 cup of sugar as that’s too much sugar for me
Hi Kay, go ahead and reduce the amount of sugar if you prefer the muffins to be less sweet 🙂
These gluten-free banana muffins are amazing! The crumb is tender and the banana flavor is even better the next day. I smashed and measured the bananas I’d been saving and had enough to do 2.5 x the recipe in one batch—worked perfectly. I really appreciate all the ingredient/prep commentary you take time to give. Blessings to you!
★★★★★
Hi Christina!!
So happy to hear that you loved these banana muffins!! 🙂 Thanks for taking the time to let me know how they went, I imagine that with the 2.5x recipe you made you probably have plenty of banana muffins stashed away in your freezer now!! Hope to see you around the blog again sometime soon!
xx,
Felicia
Hello Felicia,
These muffins have always been welcome in our home as a great item to include for teas with friends and family members.
Especially great to share with others during this CNY!
Sending you our love and blessings from SG 🙂
Mum
★★★★★
Yes, banana nut muffins are always a favorite!
Thank you, hope to try the recipe soon!!!
★★★★★
Hi Silvina,
You’re most welcome, and I hope you enjoy these muffins as much as we do 🙂
Hope to see you on the blog again sometime soon!
Can honey be used instead of sugar? My daughter is Gluten Free, Dairy Free, and Sugar Free.
Hi Beverly!
Yes, I believe you should be able to use 1/2 cup of honey to replace the 1 cup of sugar, but since that will alter the texture and composition of dry and wet ingredients, I would reduce the number of eggs to 3 (instead of 4 as originally stated), and increase the GF flour to 2 1/2 cups instead.
Would love to hear how it turns out, and hope you and your daughter both enjoy these muffins!
Have a great week!
Thanks Felicia,
These banana nut muffins are a favourite and convenient treat to be served at small gathering tea party.
Actually, they are good to enjoy anytime of the day as well, I like to bake batches of them and have them handy for enjoyment with a cup of coffee any time of the day.
Have a blessed day!
Mum
★★★★★
Hi mummy!
So happy that you enjoy these banana nut muffins as much as we do! 🙂
Love you too!!