Super moist and tasty Gluten Free Banana Muffins with walnuts made in 1 bowl! Lightly sweetened with maple syrup, these muffins are the ultimate easy snack. The texture of these muffins is so amazing, you'd never guess they're gluten free and dairy free. They freeze great and kids love them!

Muffins are my lifeline.
Like, if I don't have a batch of muffins or bites in the fridge ready to go for seamless snacking throughout the week, I'm shook. Have you made my Gluten Free Banana Coconut Muffins or Chocolate Banana Muffins yet?!
These here banana muffins are about to be your fave snack in all the land. 100% money back guarantee!
Ingredients
- Almond flour: Super fine blanched almond flour makes everything taste like cake (like my Gluten Free Sweet Potato Muffins!), I swear. There's no other flour substitute here since it really does like such an amazing texture!
- Oat flour: My other favorite gluten free flour to bake with. Choose certified gluten free if needed
- Bananas: The riper the better since so much sweetness comes from the mashed bananas. They should look almost black! Don't miss all my Healthy Banana Recipes.
- Maple syrup: Lots of muffin recipes call for brown sugar, but we're sticking to nature's candy for just a bit for sweetness. Honey also works.
- Eggs: Crucial for binding since there's no gluten. You can sub flax eggs for a vegan banana bread. These muffins will rise the best with regular eggs, ideally at room temperature!
- Oil:Any neutral flavored oil works here, but avocado is my favorite because it has a high smoke point and doesn't have to be melted like coconut oil.
- Vanilla extract: Can't have banana bread without vanilla, no sir.
- Salt: Never underestimate to power of salt for bringing out the sweetness in baked goods.
- Walnuts:Because the crunch is just too good. You could also use chocolate chips, or both if you're fancy like that.
How to make GF banana muffins
These are super duper easy, I promise! Did I mention you only need one bowl? Oh, and these are dairy free muffins, too.
- Mash your ripe bananas in a large mixing bowl. Whisk in eggs, oil, maple syrup, and vanilla.
- Add almond and oat flour, baking soda, baking powder, cinnamon, and salt. Fold in walnuts. Throw in an extra handful if you're feeling spicy.
- Spoon batter evenly into muffin tin. Bake. Devour. Repeat.
Can I make this vegan?
You know it. All you have to do is skip the eggs and swap in flax or chia eggs. You'll want to use dairy free chocolate chips, too.
Why is my banana bread gummy?
Gummy banana bread can result from over-mixing or from gums in certain gluten free flours that leave a funky texture.
The good thing is that there's no gums in this recipe! The superb fluffy texture is why I love almond and oat flour so much.
How to store
These muffins can be left on the counter for up to 3 days. After that, you can keep leftovers in the fridge for up to a week.
These muffins freeze beautifully, too! They'll stay fresh in the freezer for up to 3 months. Simply thaw muffins on the counter or zap in the microwave when you're ready to dig in.
More GF treats to love
- Morning Glory Muffins
- Banana Chickpea Muffins
- Healthy Sweet Potato Muffins
- Banana Oatmeal Raisin Cookies
- Flourless Zucchini Muffins
Super Moist Gluten Free Banana Muffins (1 bowl!)
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Total Time: 36 minutes
- Yield: 12 muffins 1x
- Category: Snacks
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Super moist and tasty Gluten Free Banana Muffins with walnuts made in 1 bowl! Lightly sweetened with maple syrup, these muffins are the ultimate easy snack. The texture of these muffins is so amazing, you'd never guess they're gluten free and dairy free. They freeze great and kids love them! For sweeter muffins, add ½ cup chocolate chips or a couple more tablespoons of maple syrup.
Ingredients
- 1 ¼ cups mashed very overripe bananas (about 3 medium)
- 2 large eggs
- ¼ cup pure maple syrup
- 2 tbsp avocado oil or melted coconut oil
- 1 tsp vanilla extract
- 1 ¼ cups packed almond flour (163g)
- 1 ¼ cups certified GF oat flour (124g)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ½ tsp fine sea salt
- ⅓ cup walnuts
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray muffin tin with cooking spray or line with paper liners.
- Place bananas in a large mixing bowl. Mash well with a fork. Add eggs, maple syrup, oil, and vanilla and whisk until combined.
- Add almond flour and oat flour. Sprinkle in baking soda, baking powder and salt. Whisk until incorporated. Fold into walnuts.
- Pour mixture evenly into muffin tin. Bake for 26-28 minutes, or until a toothpick inserted into the center comes out almost clean. Allow muffins to cool in tin for 15 minutes before carefully removing it and transferring to a wire rack to cool completely.
Notes
VEGAN: Whisk together 2 tbsp ground flax with ⅓ cup water in a bowl. Set aside to gel, then use in recipe in place of eggs. The photographed muffins use flax!
Keywords: gluten free banana muffins
Photos by The Nutritious Kitchen.
Nina says
Soooo good! Approved by my husband and toddler too. Added peans instead of walnuts because that what we had on hand. Will be making again for sure!
★★★★★
Alexis Joseph says
Mmmm pecans sound amazing. I'm thrilled they were hubby and toddler approved!
Rachel says
These muffins are incredible! They are easy to make and taste like cake! This recipe is perfect for our entire family- toddler and adults!
★★★★★
Alexis Joseph says
Love it, thanks Rachel!!
Sarah says
These muffins are so delicious, and are super quick and easy to make. We love that they have simple ingredients that we always have on hand. Also, even my picky toddler loves them - bonus!! Highly highly recommend!!
★★★★★
Alexis Joseph says
SO glad, thank you Sarah!
Deidre says
I have made these a few times and I love these muffins so much! They are moist and delicious, and the perfect amount of sweetness! Alexis’ recipes never fail!!
★★★★★
Allison says
New favorite banana muffin recipe. Made them yesterday and plan to make another batch today! Whole family loves them and I love how easy they are to make and how few dishes they create.
★★★★★
Alexis Joseph says
Wahoooo! So glad you love these. Thanks for letting me know, Allison!
Jenna says
Just made these little gems and they're delish! The photos of the muffins in this post looked like the might have a little bit of sea salt flakes sprinkled on top, so I tried the same with mine. Love the addition of a tiny bit of saltiness on top of these!
★★★★★
Alexis Joseph says
Perfection, thanks so much for letting me know you loved these Jenna!
Caitlin says
Delicious and not too sweet! Great recipe.
★★★★★
Alexis Joseph says
Eeeee thrilled you loved these, thanks a ton for letting me know Caitlin!
Eliza Schreiber says
Delicious and easy!
★★★★★
Alexis Joseph says
Yayyy thanks so much, Eliza!
Stephanie says
Writing this with a batch in the oven. Best after school snack EVER. Love fueling their brains with such delicious healthy treats!!
★★★★★
Alexis Joseph says
Yayyyy let me know how they are, Stephanie! I hope the kiddos love them.
Stephanie says
They came out amazingly!! Huge hit with everyone. Made another double batch and froze them for fast after-school and after-sports noshing.
Amber says
Yum!! These are so good! My family gobbled them up.
★★★★★
Valerie says
I'm not even GF but these are literally the perfect muffin snack bc love the combo of almond and oat flour so much!! And also love baking w avo oil (bc I'm too lazy to melt coco oil lol). Can't beat 1 bowl prep, perfect sweetness and LOOOOOVE with some PB on top!
★★★★★
Alexis Joseph says
Right?! Me either, but the oat and almond flour combo is just toooooo good. Enjoy, Val!
Dylan says
One of my favorite snacks! I make these so often! Love that they're not overly sweet 🙂
★★★★★
Alexis Joseph says
Me tooooo, thanks Dylan!