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    Home » Recipes » Gluten Free Muffins & Scones

    Gluten Free Banana Mini Muffins

    Modified: Dec 26, 2024 · Published: Oct 26, 2017 by Nicole Spiridakis

    Jump to Recipe Print Recipe

    My family's favorite gluten free banana mini muffins make a perfect after-school snack and my kids love finding them the next day in their lunchboxes, too! Simply gluten free with oat flour, these muffins are vegan and naturally sweetened with maple syrup and ripe bananas!

    A bowl lined with a napkin full of banana mini muffins.

    We're big fans of banana muffins around here and I am a big fan of having a wholesome, cozy snack waiting for my girls when they get home from school. Banana mini muffins are one of our FAVORITE sweet treats that are actually pretty good for us - they feature whole-grain flour, 2 whole bananas, and are sweetened just with maple syrup.

    Make gluten free chocolate chunk banana muffins or gluten free pumpkin banana muffins for even more banana-y goodness!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • How to Adjust This Recipe for Special Diets
    • How to Make Mini Banana Muffins
    • Baking Tip: Freezing Bananas
    • Tips and Substitution Ideas
    • Proper Storage
    • More Banana Recipes
    • 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!

    The ingredients for banana mini muffins are text labeled.
    • 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.

    Chocolate chips peek out of banana mini muffins.

    How to Make Mini Banana Muffins

    This is another one-bowl recipe that will come together in 5 minutes or less. Get an idea of how to do so below.

    Eggs and bananas in a bowl.
    whisk wet ingredients
    Batter for muffins in a bowl.
    add dry ingredients
    Banana muffins batter in a muffin tin.
    place in pan
    Banana muffins after being baked.
    bake and cool
    1. Whisk wet ingredients: In a large bowl whisk together the bananas, maple syrup, milk, and oil.
    2. Add dry ingredients: Whisk and stir in all of the dry ingredients. Fold in the chocolate chips if using.
    3. Place in a muffin tin: Grease a mini muffin and portion out the batter.
    4. Bake: Let muffins bake in a 350°F oven for 20 minutes.

    Baking Tip: Freezing Bananas

    Did you know that you can freeze ripe bananas to use anytime? You can chuck the whole banana, skin-on, in the freezer or remove the skin first and store it in a freezer-safe bag (my preferred option). Defrost the bananas before adding them to a recipe - you will want to drain the water that's released before you stir them into a batter.

    Three banana mini muffins on a coutner.

    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.

    More Banana Recipes

    • Gluten free chocolate chunk banana muffins on a cake plate.
      Gluten Free Chocolate Chunk Banana Muffins
    • Two slices of banana bread are cut from the loaf.
      Oat Flour Banana Bread
    • Slices of gluten free blueberry banana bread surrounded by blueberries.
      Gluten Free Blueberry Banana Bread
    • Four pieces of banana peanut butter cake on plates.
      Gluten Free Banana Peanut Butter Cake

    If you made Banana Mini Muffins or any other recipe on my website, please let me know! You can always reach out via comments or email with any questions ❤️

    A bowl lined with a napkin full of banana mini muffins.
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    Gluten Free Banana Mini Muffins

    Nicole Spiridakis
    Gluten free banana mini muffins are gluten free, egg-free, refined sugar-free, and dairy-free if needed!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Breakfast
    Cuisine American
    Servings 24 mini muffins
    Calories 116 kcal

    Ingredients
      

    • 2 mashed medium bananas
    • ⅓ cup olive oil, or a neutral oil of choice
    • ⅓ cup whole milk, or non-dairy milk
    • ¼ cup maple syrup
    • 1 ¾ cups gluten free flour, (210 grams) like oat flour, brown rice flour, or all purpose blend
    • 1 ½ teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ⅛ teaspoon salt
    • ½ cup mini semisweet chocolate chips , optional

    Instructions
     

    • Heat the oven to 350°F and grease or line a mini muffin tin with liners.
    • In a large bowl, stir together the bananas, olive oil, milk, and maple syrup.
    • Sift in the flour, baking powder, baking soda, cinnamon, and salt. Gently fold together until combined. Add chocolate chips if using.
    • Pour the batter into muffin cups until almost full, about ⅔ the way up the cup.
    • Place in the oven and bake for 15-20 minutes or until golden brown and a tester inserted in the middle of a muffin comes out mostly clean. Remove and let cool on a wire rack.

    Notes

    • 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.

    Nutrition

    Calories: 116kcalCarbohydrates: 14gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 1mgSodium: 87mgPotassium: 118mgFiber: 2gSugar: 6gVitamin A: 16IUVitamin C: 1mgCalcium: 31mgIron: 1mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

    More Gluten Free Muffins & Scones

    • A gluten free strawberry muffin cut in half on a plate.
      Gluten Free Strawberry Muffins
    • A plate of gluten free strawberry rhubarb muffins.
      Gluten Free Strawberry and Rhubarb Muffins
    • Cups of tea and gluten free donut muffins.
      Gluten Free Donut Muffins
    • A chocolate chip muffin cut in half on a plate and a plate of muffins with a red napkin.
      Gluten Free Chocolate Chip Muffins

    Comments

    1. Helen Spiridakis says

      October 27, 2017 at 9:37 am

      Nice summary of the past. It's funny how time enhances it. This recipe sounds delicious and healthy too. With all the diabetes which abounds, it would be wise for all of us to eliminate sugars from our diets. Especially for the little ones. if they have never had it they won't miss it. Good writing....I pictured all those scenes you described. Happy you are writing more for your site.....can't be easy!

      Reply

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    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer, and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

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