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Updated: December 3, 2025
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.
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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.
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 1: Prep Your Ingredients & Oven –Remove 3 eggs from the refrigerator and allow them to reach room temperature. Preheat your oven to 300°F (150°C). Prepare your muffin pan by spraying it with your preferred cooking spray (olive oil spray works well), or use a silicone muffin pan to avoid spray altogether.
STEP 2: Make the Wet Mixture – Remove the bananas from their peels and mash them in a medium bowl until smooth. In a separate bowl, whisk together eggs and apple cider vinegar. Add the egg mixture to bananas along with the melted coconut oil, raw honey, and vanilla extract, stirring until everything is well blended.
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 (optional).
STEP 4: Bake & Cool – Bake until the muffins are lightly browned. Remove the muffins from the oven and place on a cooling rack for 10 minutes. After 10 minutes, remove the muffins from the pan and enjoy!
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!
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.
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FAQ
Why did my muffins come out gummy?
This happens if there’s too much banana or the batter was over-mixed. Be sure to not over mix and allow the batter to rest before baking.
Can I use a gluten-free flour blend instead of almond flour?
Not for this recipe. Almond flour behaves differently from gf flour blends, so substitutions will affect texture.
Do I have to use walnuts?
No, you can use chocolate chips, pecans, or skip nuts entirely for a nut-free version.
Almond Flour Banana Bread Muffins
Ingredients
- 3 bananas mashed
- 3 eggs beaten, room temperature
- 1 tbsp apple cider vinegar
- 1/4 cup coconut oil melted
- 1/3 cup raw honey
- 1 tsp vanilla extract
- 3 cups almond flour
- 3/4 tsp baking powder gluten free
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- cooking spray
- black walnuts (optional)
Instructions
- Take 3 eggs out of your refrigerator, and place them in a bowl until they reach room temperature. (This typically takes 30 minutes)
- Preheat your oven to 300°F (150°C). Spray a muffin pan with your preferred cooking spray; I used an olive oil spray because it’s a healthier option. You can also use a silicone muffin pan as well to avoid use of cooking spray.
- Remove the bananas from their peels and place them in a bowl. Mash them with a potato masher or fork until smooth. In a separate bowl, whisk together the eggs and apple cider vinegar. Then combine the egg mixture, mashed bananas, melted coconut oil, honey, and vanilla extract in one bowl and stir until well blended.
- Sift the almond flour, baking powder, cinnamon, nutmeg, and salt together in a large bowl. Once the dry ingredients are combined, slowly stir them into the banana mixture until everything is well blended. Pour the batter into the prepared muffin pan and top each cup with cinnamon and walnuts.
- Bake muffins in the preheated oven until the muffins are lightly browned on top. Insert a knife into the center of a muffin to check. If your fork comes out clean, they’re ready. Remove the muffins from the oven and place the pan on a cooling rack for 10 minutes. Tip: To help lock in moisture as they cool, place a strip of aluminum foil under the cooling rack. After 10 minutes, remove the muffins from the pan and enjoy!
Nutrition
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!
Definitely I will try this cake. Thanks for the recipe!
You almond flour banana muffins look delicious. Going to try out your recipe this weekend.
These look and sound really good. I know what I’ll be wanting when I get up in the morning!
Nnnniiiicccceeeeee….these can be good for me! I would love to try out a plate of these.
I bet these made your kitchen smell, AMAZING!! I should definitely try making them for my husband!
My son is a big fan of bananas and will love these muffins. I am gonna try them today, I am already running out of ideas for the snacks so these are perfect!
I haven’t used an alternative flour like almond flour, but it sounds delicious. I will have to try making a batch of these and save the extras for quick breakfast options.
Banana has a unique flavour and taste that I never get tired of. Thanks for the recipe and it’s comforting to watch people bake them! Can’t wait to try them myself! – Knycx Journeying
Since the stores are out of all-purpose flour, I’ve been experimenting with almond flour. I’m looking forward to trying this recipe.
OMG! I will have to make these for my husband and myself while we’re in isolation! He has suddenly gotten off wheat and I’ve been gluten free for years. These will be great treats! I can’t wait.
i haven’t used almond flour in a long time. your recipe sounds easy enough and the pictures are very enticing!
Need to get into the habit of using more bananas in my recipes, such a versatile fruit
A nice recipe that I will try since I am trying to avoid eating too many carbohydrates. I love that instead of using the usual flour, you chose to use the almond flour as a substitute but healthier. We all know that Banana is high in potassium and it was a constant food in almost all households. I am prone to having High blood pressure because of my genes. This is the reason why I chose the right food to eat and to avoid. I don’t want to be in a hospital, and I refuse to get sick. I know that I can choose to be healthy and strong and I will do it. Exercise, enough sleep, eating a balanced diet and avoid too much stress is what I intend to do to achieve a healthy body and mind.
Thank you for your feedback! I too try to avoid eating too much flour! I also love that I finally figured out a combination of ingredients that still provide robust flavor and are yet all natural. Let me know if you give this recipe a try! Stay safe and healthy!