Gluten Free Banana Mini Muffins -

4 from 1 vote

Gluten Free Banana Mini Muffins

Gluten free banana mini muffins are gluten free, egg-free, refined sugar-free, and dairy-free if needed!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Servings: mini muffins

Calories: 116kcal

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

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.

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.