Gluten Free Banana Mini Muffins

Why You'll Love This Recipe

• Kid-friendly. I dare you to find a kid that doesn't love a little 2-bite muffin! My girls absolutely adore these banana mini muffins.
• Everyone can eat them. Mini muffins are always a fav, and you will love that these muffins are egg-free, nut-free, naturally sweetened, gluten free, and easily made vegan when you use a non-dairy milk. But even better, they are SO delicious!
• Easiest ever. One gluten free flour, one bowl, one spoon - yep, these muffins come together in a flash.

Ingredient Notes

Here's a look at what you'll need to make banana mini muffins, including maple syrup and cinnamon. Scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Bananas - You'll need about 2 medium, ripe bananas for these muffins.
• Olive oil - I love extra-virgin olive oil here, or you can use an oil of your choice.
• Milk - Any type of milk works here, including non-dairy milk!
• Maple syrup - If you don't have maple syrup, feel free to substitute honey or granulated or brown sugar.
• Gluten free flour - Your choice of gluten free flour is perfect in these muffins. I love making them with oat flour, and brown rice flour also works great. Or, use a gluten-free flour blend. Make sure to measure out 210 grams of whatever flour you choose.
• Rising agents - A mix of baking powder and baking soda.
• Cinnamon - A little ground cinnamon or another spice like ginger adds extra flavor.
• Salt - I use fine sea salt and table salt is also fine.
• Chocolate chips - This is an optional addition that my kids love! I try to use mini chocolate chips if I have them in the pantry so that they don't overwhelm the muffins with big bites of chocolate.

How to Adjust This Recipe for Special Diets

Banana mini muffins are a great choice to bring to school events because you can tailor the recipe to suit many dietary needs. Here are a few easy ways to make these muffins eaten by all:

• Whole wheat flour - Make the recipe as written to keep banana mini muffins gluten-free. Or, if you don't need to make gluten-free muffins, easily substitute 1 ½ cups of wheat flour for the flour in the recipe. I like to use all whole wheat flour or do a mix of wheat and white flour for extra whole grains.
• Dairy-free - I tend to make this recipe using whole or 2% milk, but it can be made with your favorite non-dairy milk with the same results! I might suggest using a non-dairy milk such as oat milk rather than almond milk to avoid the nuts issue.
• Banana-free - If anyone can't eat bananas, you can make these muffins with 1 cup of applesauce instead of the mashed bananas.

If you love mini muffins like my kids, my gluten free mini pumpkin muffins are so fun to make for Halloween! Or try these gluten free mini chocolate chips muffins bites.

Tips and Substitution Ideas

Refer to my section above on how to adapt these muffins to special diets, or try a few variations outlined here:

• Add nuts - Add ½ cup of crushed walnuts or almonds for a light crunchy texture.
• Substitute some almond flour - If nuts aren't an issue, substitute ¼ of the flour with almond flour for extra protein and added moisture.
• Double the batch - You can easily make a double batch of muffins! Just multiply the quantities in the recipe card by 2, or check the toggle for "2x".
• Make as regular-sized muffins - Bake these mini banana muffins in a regular-sized muffin tin. You will need to adjust the baking time if you bake larger muffins.
• Use coconut sugar - For another natural sweetener option, swap coconut sugar for the maple sugar.

Proper Storage

• Counter - Place cooled mini muffins in an airtight container and store them on the counter for up to 3 days.
• Fridge - Transfer the container to the fridge and keep it for up to 5 days.
• Freezer - Add muffins to a freezer-safe bag and store them in the freezer for up to 3 months. Thaw the muffins thoroughly in the fridge before serving.