Gluten Free Banana Nut Bread Muffins

If you love gluten-free baking but still want muffins that taste as soft and delicious as the real thing, these Gluten-Free Banana Nut Bread Muffins will become your new go-to recipe. Made with almond flour, mashed bananas, and warm spices, this easy recipe delivers the perfect tender crumb without any purpose flour, gluten-free flour blends, or complicated steps. It’s a great way to use up those overripe bananas, and the muffin top bakes up beautifully golden and lightly crunchy.

As someone who loves creating recipes for my family and friends, I’ve tested these in various mixing bowls, with different oils, and even with egg substitutes like flax egg or an egg replacer, and the final product always comes out moist, flavorful, and naturally sweet. This blog post includes a full recipe card, clear ingredient amounts, substitutions, plus additional information on trusted brands like Bob’s Red Mill and King Arthur–produced products. Whether you’re craving a healthy breakfast, a quick delicious snack, or a lighter take on classic banana nut muffins, you will love how simple and satisfying these gluten-free banana muffins truly are.

Why You’ll Love This Gluten-Free Banana Muffin Recipe

• You can customize with various add-ins like chocolate chips, coconut sugar, or crunchy nuts are easy to customize.
• These muffins are made with simple ingredients you likely have on hand.
• This recipe uses almond flour for the best flavor and soft, tender crumb.
• These muffins are naturally sweetened with mashed bananas and honey, no white sugar needed.
• This recipe does not use all-purpose flour, no gluten, and no complicated blends.

What Do Gluten Free Banana Nut Muffins Taste Like?

These muffins are soft, moist, and filled with warm banana flavor. The almond flour creates a tender, almost cake-like texture without feeling heavy, and the spices add a cozy depth. If you top them with walnuts, you’ll get the perfect crunchy nut contrast to balance the sweetness. They taste like the best parts of gluten-free banana bread, but in portable muffin cups that bake faster and store beautifully.

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Ingredients for Gluten Free Banana Nut Bread Muffins

Below you will find a list of ingredients needed for this recipe:

• 3 bananas, mashed – the best bananas are overripe bananas for maximum sweetness and moisture
• 3 eggs, beaten, room temperature – helps create lift
• 1 tbsp apple cider vinegar – reacts with baking powder for a fluffier muffin top
• 1/4 cup coconut oil, melted – adds moisture; you can also swap with avocado oil, canola oil, or melted butter (I recommend unsalted butter if you wish to use butter instead)
• 1/3 cup raw honey – keeps the muffins naturally sweet without using white sugar
• 1 tsp vanilla extract – enhances the banana flavor and gives the best flavor overall
• 3 cups almond flour – the star of gluten-free baking; creates a tender, grain-free crumb
• 3/4 tsp baking powder – helps the batter rise (ensure it’s gluten-free)
• 1 tsp ground cinnamon – adds warmth and depth
• 1/2 tsp nutmeg – enhances the banana sweetness
• 1/2 tsp salt – just a little bit of salt balances the sweetness
• Cooking spray – I used olive oil spray to coat the muffin pan
• Black walnuts or regular walnuts (optional) – add a crunchy nut topping for extra texture

Optional Add-Ins:

• Chocolate chips, dark brown sugar crumble, coconut sugar, or a sprinkle of coconut flour for variation
• If you’re feeling fancy and want to mimic bakery-style muffins, simply add a single layer of coarse sugar on top for sparkle

How to Make Gluten-Free Banana Nut Bread Muffins

STEP 2: Make the Wet Mixture – Remove the bananas from their peels and mash them in a medium bowl with a fork or potato masher until smooth. In a separate bowl, whisk together the eggs and apple cider vinegar. Add the egg mixture to the mashed bananas along with the melted coconut oil, raw honey, and vanilla extract, stirring until everything is well blended.

STEP 3: Make the Dry Mixture & Combine – In a large bowl, sift together the almond flour, baking powder, cinnamon, nutmeg, and salt. Slowly stir the dry ingredients into the banana mixture until fully combined. Pour the batter into the prepared muffin pan and top each muffin cup with cinnamon and walnuts (toppings are optional).

STEP 4: Bake & Cool – Bake until the muffins are lightly browned and a knife inserted into the center comes out clean. Remove the muffins from the oven and place the pan on a cooling rack for 10 minutes. Baking Tip: For extra moisture retention, place a strip of aluminum foil under the cooling rack while they cool. After 10 minutes, remove the muffins from the pan and enjoy!

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How to Store Gluten Free Muffins

• Room Temperature: Store in an airtight container for 2 – 3 days.
• Refrigerator: Keeps fresh for up to 5 days.
• Freezer: Wrap individually and freeze for up to 3 months. Thaw at room temperature or warm in the oven.

More Bread and Muffin Favorites from Elicit Folio

Here are more bread and muffin favorite recipes that our community loves:

• Apple Cider Donut Muffins
• Banana Nut Bread
• Cornbread Muffins with Honey
• Pumpkin Bread

FAQ

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Craving More?

If you make these Gluten-Free Banana Nut Bread Muffins, I’d love to see your final product! Tag me on Instagram @elicitfolio so I can feature your bake, or comment on Pinterest to share your star rating and experience. Your feedback helps others confidently try this easy recipe!

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