Gluten-Free Mini Banana Muffins

The other day, Mattie was having a playdate with a new friend who lives down the street. Some of the family is gluten-free, so I wanted to be sure to make something yummy for the playdate that was still safe for everyone to eat. Since muffins are an easy thing to whip up, I decided to make banana muffins (thank you freezer for always having frozen bananas on hand) using gluten-free flour.

When I took them out of the oven to try, I was so surprised at how tasty they were. A lot of times, gluten-free flour can change the taste or the consistency of baked goods (to be at least). But this time, that wasn’t the case at all! They were moist (not dry at ALL!), full of banana flavor and beyond easy to make. I ended up bringing them to another neighbor as well and she was super surprised they were gluten-free, too!

These are definitely being added to the kid-friendly playdate baking list! I hope you like them too!

Gluten-Free Mini Banana Muffins

  • Servings: about 24 mini muffins
  • Difficulty: easy
  • Print


  • 3 medium very ripe bananas
  • 1 teaspoon vanilla
  • 3/4 cup light brown sugar, packed
  • 1 stick butter, melted and slightly cooled
  • 2 large eggs
  • 2 cups 1:1 gluten-free flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt  


  1. Preheat oven to 350 degrees. Grease a 24-muffin tin and set aside.
  2. In a large bowl, add bananas, vanilla, brown sugar, butter, and eggs.
  3. In a separate bowl, combine the gluten-free flour, baking powder, baking soda, and salt. Mix until combined.
  4. Mix dry ingredients into wet until just combined.
  5. Fill prepared muffin cups 3/4 of the way up with batter. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes; remove from pan and place on a wire rack to cool completely. Enjoy!

Adapted from:

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