At EasyYumRecipes, we believe in creating simple, comforting recipes that bring joy to every kitchen. Our Gluten-Free Banana Nut Muffins are a perfect example. They were born on a chilly Saturday morning when Emma decided to adapt our classic banana bread into a gluten-free version so her celiac niece could enjoy it too. After a few messy but fun attempts, we finally nailed the recipe. The result? Moist, fluffy centers, golden tops, and just the right crunch from toasted walnuts. Now these muffins are a go-to favorite for cozy mornings, lunchbox snacks, and weekend brunch spreads.
What we love about these gluten-free banana nut bread muffins is how well they bring people together. Whether you’re avoiding gluten by necessity or just trying out a healthier lifestyle, these muffins deliver that warm banana-nut flavor without compromise. The naturally sweet bananas do most of the flavor work, while a reliable gluten-free flour blend makes them fluffy, not gummy. And those chopped nuts? They turn every bite into a delicious mix of creamy and crunchy.
We believe good food should be accessible to everyone. That’s why this gluten free banana nut bread muffins recipe is one of our most popular go-to bakes. It’s simple, easy to adapt, and loved by kids and adults alike. Even better, you can prepare the batter in under 10 minutes with just a handful of pantry staples. They freeze well, travel well, and taste like you’ve spent hours baking.
Psst, if you love easy gluten-free bakes like this, check out our banana bread collection or our go-to gluten-free breakfast ideas
Getting the Perfect Texture in Gluten-Free Banana Nut Bread Muffins
Choosing the Right Gluten-Free Flour
The base of any great gluten free banana nut bread muffin is, of course, the flour. But not all gluten-free flours are created equal. After testing blends from Bob’s Red Mill, King Arthur, and even homemade mixes, we found that a good 1:1 gluten-free flour blend with xanthan gum already included works best. These blends typically combine rice flour, potato starch, and sorghum or tapioca flour. They offer that familiar muffin texture without the chewiness or grit.
If you’re curious about experimenting, a 50/50 mix of almond flour and oat flour also gives a rich, nutty flavor that complements the banana beautifully. Just be sure to adjust your liquid ratios, since almond flour retains more moisture. For those allergic to nuts, stick with a rice-based blend. The real key is balance. Too much starch makes muffins dense, while too little causes them to fall apart.
Secrets to Moist Muffins That Never Crumble
Moisture is the soul of a muffin. With gluten free banana nut bread muffins, it’s all about maximizing flavor while locking in that softness. Overripe bananas, the ones with dark spots, are a must. They not only add natural sweetness but also lend moisture and binding power. Using oil instead of butter, especially avocado or light olive oil, helps keep the texture tender even after a few days.
Other tricks we’ve found include adding a splash of unsweetened applesauce or a tablespoon of Greek yogurt. Letting the batter rest for 10 minutes before baking gives the flour time to absorb moisture fully and improves the final texture.
Also, don’t skip the baking soda. It reacts with the banana’s natural acidity to create lift, making your muffins light and fluffy instead of flat or heavy. If your batter looks dry, add a tablespoon of milk, dairy or plant-based, until it smooths out.
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Gluten-Free Banana Nut Muffins That Are Moist, Nutty & Irresistible
- Total Time: 35 minutes
- Yield: 12 muffins
Description
Moist, fluffy, and nutty, these gluten-free banana muffins are quick to prepare and perfect for breakfast or snacks.
Ingredients
2 ripe bananas (mashed)
1 ½ cups gluten-free 1:1 flour blend
2 eggs
¼ cup light olive oil or avocado oil
⅓ cup coconut sugar (or brown sugar)
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
½ cup chopped walnuts
Instructions
1. Preheat oven to 350°F and line a muffin tin.
2. In one bowl, mash bananas.
3. In another bowl, whisk flour, baking soda, salt, and cinnamon.
4. Beat eggs, sugar, and oil into the bananas.
5. Combine wet and dry ingredients until just mixed.
6. Fold in chopped walnuts.
7. Scoop into muffin liners, filling ¾ full.
8. Bake for 22–26 minutes until toothpick comes out clean.
9. Cool for 5 minutes in pan, then transfer to wire rack.
Notes
Use very ripe bananas for natural sweetness.
Substitute flax eggs for a vegan version.
Swap walnuts for pecans or chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Troubleshooting Gluten-Free Banana Nut Bread Muffins and Fixing Gummy Texture
Why Is My Gluten-Free Banana Bread Gummy?
If you’ve ever pulled a batch of gluten free banana nut bread muffins out of the oven and found them dense, wet, or gummy inside, you’re not alone. This is one of the most common challenges in gluten-free baking. The cause usually boils down to a few missteps.
Using the wrong flour blend, or one without xanthan gum, can leave you with poor structure. Overripe bananas are great, but too many add excess moisture and overwhelm the flour’s ability to absorb it.
Another issue is underbaking. Even if the tops look golden, the insides might still be gooey. Always test with a toothpick in the center. It should come out with just a few crumbs, not sticky batter.
Overmixing can also create a thick, gummy crumb. Stir your batter just until combined. Letting it rest before baking helps hydrate the flours and reduce gumminess.
How to Make Gluten-Free Muffins Less Gummy
There are simple fixes to make sure your muffins come out fluffy, not sticky. Start by measuring your ingredients precisely. Use 1 to 1¼ cups of mashed banana for a standard batch. Avoid adding extra without adjusting the dry ingredients.
Consider adding an absorbent ingredient like almond flour or a spoonful of coconut flour. Both help soak up excess moisture and improve texture. You can also lighten the batter with cornstarch or arrowroot flour.
Make sure your oven is fully preheated. Bake at 350°F for 22 to 26 minutes. Let muffins sit in the tin for 5 to 10 minutes, then transfer to a wire rack.
Looking for more pro tips? Don’t miss our troubleshooting gluten-free baking guide or our advice on avoiding common banana bread mistakes
How to Make Gluten-Free Banana Nut Bread Muffins and Easy Customizations
Quick Prep, Big Flavor
In just five minutes of prep, you’ll have a rich, flavorful batter ready to bake. Here’s what you’ll need:
- Overripe bananas
- Gluten-free 1:1 flour blend with xanthan gum
- Eggs, or flax eggs for vegan version
- Oil, avocado, coconut, or light olive oil
- Baking soda, salt, cinnamon
- Chopped walnuts or pecans
Mash the bananas, mix dry and wet ingredients separately, then combine and fold in the nuts. Scoop the batter into lined muffin cups and bake at 350°F for 22 to 26 minutes until golden. Test with a toothpick.
Bake, Serve, Enjoy
Once baked, these muffins are moist, fluffy, and golden on top. Want to customize?
- For nut-free, skip the walnuts and add mini chocolate chips or blueberries.
- For vegan, use two flax eggs, 2 tablespoons flaxseed meal plus 6 tablespoons water.
- For no refined sugar, substitute maple syrup or coconut sugar.
- For extra protein, stir in a spoon of nut butter or collagen powder.
Craving more? Browse our healthy muffin variations or explore quick breakfast bakes you can make in under 30 minutes
FAQs
What is the best gluten-free flour to use for muffins?
A 1:1 gluten-free baking blend with xanthan gum, like King Arthur or Bob’s Red Mill, works best for structure and texture.
What is the secret to moist muffins?
Use very ripe bananas, oil instead of butter, and consider yogurt or applesauce. Don’t overmix and don’t overbake.
Why is my gluten free banana bread gummy?
Gummy texture comes from excess moisture, underbaking, or improper flour. Let the batter rest and use proper ratios.
How do you make gluten-free muffins less gummy?
Add absorbent flours like almond or coconut, rest the batter, bake thoroughly, and cool on a rack.
Conclusion
Whether you’re gluten-free by need or by choice, these gluten free banana nut muffins prove you don’t have to sacrifice flavor or texture. With a few simple tips and pantry staples, you’ll have a batch of moist, golden muffins that everyone will love. Try it today and explore more smart baking ideas right here on EasyYumRecipes
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