Our gluten-free banana muffins are moist and delicious made with overripe bananas, Greek yogurt, and flax seeds. A kid favorite!
The only thing better than the smell of homemade banana muffins is taking a bite into a freshly baked muffin. This is one of the best banana muffin recipes that takes just 30 minutes from start to finish.
For more gluten-free baked goods, you’ll have to try our Gluten Free Monkey Bread, Gluten Free Dairy Free Zucchini Bread, Gluten Free Gingerbread Cookies and Apple Bread Recipe.
These banana chocolate chip muffins are incredibly moist and our favorite way to use up overripe bananas. Did you know that Americans eat more bananas than any other fruit, with an average of 26.2 lbs per year…crazy right?!
Bananas are a great nutrient dense fruit to enjoy or incorporate into a recipe such as this one! For more banana recipes, check out our Banana Overnight Oats, Banana Spring Rolls, Air Fryer Banana Chips and Camping Banana Boats.
To get started, gather the equipment and ingredients then follow the written instructions or printable recipe card. This recipe for banana muffins uses a homemade gluten free muffin mix that can be swapped with a prepacked mix if desired. Enjoy!
Table of Contents
Ingredients
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons almond extract ✅
- 1 cup Greek yogurt
- 4 over-ripe bananas, mashed
- 3 1/2 cups gluten-free all-purpose flour
- 1/4 cup ground flax seed ✅
- 1 teaspoon baking soda ✅
- 1 teaspoon salt
- 1 cup chocolate chips
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make
Preheat oven to 400 degrees. Line muffin tins with liners or spray with non-stick cooking spray.
Blend the wet ingredients
Whisk granulated sugar, brown sugar, and eggs in a large bowl. Stir in almond extract, Greek yogurt, and bananas into wet ingredients.
Blend the dry ingredients
In a medium-sized bowl, stir together flour, flax seeds, baking soda, and salt.
Combine the ingredients
Slowly whisk dry ingredients into wet ingredients and stir in the chocolate chips. Divide batter equally into muffin tins.
Bake
Bake for 20 minutes or until a knife inserted into the center of the muffin comes out clean. Let cool for 5 minutes, then remove muffins and let cool on a wire baking rack.
Measuring Gluten Free Flour
Instead of scooping the measuring cup into the bag of flour, use the spoon and sweep method for measuring.
Use a spoon to scoop flour into the measuring cup and then a knife to level out the top of the measuring cup once full. This will provide an accurate amount of flour to prevent crumbly and dry muffins.
Banana Muffin Mix-Ins
Chocolate chips are just one of the many mix-ins you can add to banana muffins.
Chopped walnuts or pecans, coconut flakes, cinnamon, shredded zucchini or carrots, blueberries, strawberries or raspberries are also great options to add to your recipe.
Frequently Asked Questions
Adjust the temperature in any muffin recipe up to 400 – 420 degrees and you will have peaked muffins. The higher oven temperature allows the outside to set fast and then allows the inside to keep rising as it bakes.
Absolutely! We strongly encourage you to double the recipe and freeze the leftovers. Frozen muffins make for great lunch box treats or healthy after-school snacks. For simple directions, follow our How To Freeze Muffins guide.
Instead of tossing overripe bananas into the garbage, freeze them! You can toss bananas into the freezer peel and all, but it is easier if you peel the bananas first. If you do freeze the entire banana, the peel will turn black. This is completely normal and the banana is safe to eat. We used frozen bananas for this recipe.
Thaw frozen bananas with the peel in a sink of warm water or in the fridge (on a plate) overnight. Peel and mash in a bowl then incorporate into the muffin batter.
As bananas ripen, they become sweeter. Green bananas are going to be starchier while yellow/brown bananas will be sweeter making them the best option for muffins.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Yellow bananas with brown spots are sweeter than green bananas. The more brown spots, the sweeter the banana will be!
- If you want it to ripen a banana faster, put it in a brown paper bag with an apple or tomato, then put the bag in a warm place with direct sunlight.
- To slow the ripening process, put your bananas in a brown bag and keep them at a cool temperature.
More Gluten Free Muffins
- Gluten Free Blueberry Muffins
- Gluten Free Breakfast Muffins
- Gluten Free Corn Bread Muffins
- Gluten Free Chocolate Chip Banana Muffins
- Gluten Free Zucchini Muffins
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten-Free Banana Muffins
Equipment
- 2 spoons
Ingredients
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons almond extract ✅
- 1 cup Greek yogurt
- 4 over-ripe bananas, mashed
- 3 1/2 cups gluten-free all-purpose flour
- 1/4 cup ground flax seed ✅
- 1 teaspoon baking soda ✅
- 1 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven and prep the pan. Preheat oven to 400 degrees. Line muffin tins with liners or spray with non-stick cooking spray.
- Blend the wet ingredients. Whisk granulated sugar, brown sugar, and eggs in a large bowl. Stir in almond extract, Greek yogurt, and bananas into wet ingredients.3/4 cup brown sugar, 1/2 cup granulated sugar, 2 large eggs, 2 teaspoons almond extract, 1 cup Greek yogurt, 4 over-ripe bananas, mashed
- Blend the dry ingredients. In a medium-sized bowl, stir together flour, flax seeds, baking soda, and salt.3 1/2 cups gluten-free all-purpose flour, 1/4 cup ground flax seed, 1 teaspoon baking soda, 1 teaspoon salt
- Combine the ingredients. Slowly whisk dry ingredients into wet ingredients and stir in the chocolate chips. Divide batter equally into muffin tins.1 cup chocolate chips
- ⭐️Bake. Bake for 20 minutes or until a knife inserted into the center of the muffin comes out clean. Let cool for 5 minutes, then remove muffins and let cool on a wire baking rack.
Notes
Banana Bread
If baking as bread loaves (makes 2), bake 55 minutes, or until a knife inserted into the center of a loaf comes out clean. Let sit 5 minutes, then carefully remove from pan and let cool on wire cooling rack.Freezing Muffins
Follow the step-by-step instructions in our How To Freeze Muffins guide.Storing Muffins
Store in the fridge up to a week or in the freezer for up to 3 months.Thawing Muffins
Thaw muffins in the fridge, at room temperature or by microwaving in 10 second increments until warm. CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination. The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.Nutrition
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Then follow us on social media and tag #createkidsclub if you make the recipe. We love seeing what you come up with!
Colleen says
I love banana bread and used to make it all the time. I haven’t in awhile though because my recipe is less than “healthy.” Can’t wait to make this!
Jodi Danen says
So happy to hear! You may enjoy the zucchini bread recipe as well. Just as yummy and healthy too:)
Deanna Segrave-Daly says
I was on a banana bread tear a few years ago but it’s been awhile – I need to get back to baking it. I may try this recipe as muffins as I love to freeze them for after school snacks for my daughter (and she likes helping make them 🙂
Jodi Danen says
I may have to try the muffin version as well. It is like a whole new recipe when it is shaped differently. My kids love this bread for after school snacks as well. Nutritious and tasty:)
nutrisavvysblog says
Love banana muffins and these look great! Thanks for the tip for raising those peaks. Will have to try.
Create Kids Club says
Such a simple thing that can really make those muffins bake better 🙂
halsanutrition says
These look great! I love banana bread and muffins! Our problem is having enough bananas on hand that are overripe–we eat a lot of them and I freeze a lot for smoothies!
Create Kids Club says
Right? I have periods with none in the freezer, or like now, where there are a ton! Some batches of bananas seem to ripen faster than others, that or no one eats them for a few days 😉
xtinaluvspink says
My mouth is watering just looking at these pictures!!
Agness of Run Agness Run says
Love preparing muffins,Jodi, they are so quick and easy. Can’t wait to try this recipe!
Create Kids Club says
Thanks Agness! I love muffins as well :). They make the perfect snack!
Abbey Sharp says
These look really good! And thank you for the helpful tips! They will def come in handy
Jessica Levinson (@jlevinsonrd) says
These look fabulous! Awesome muffin making tips too!
Create Kids Club says
Thanks Jessica! I love finding simple ways to improve on what we are already doing 🙂
ACKTIVE LIFE says
I LOVE using frozen bananas for my green smoothies. I have also used them for baking purposes and they work great. I hate to waste food! Thanks for sharing! 🙂
Create Kids Club says
I hate wasting food too! I always toss the leftovers in the freezer to use at a later day. There are so many things that can be frozen!
carmyy says
I love making banana bread but have yet to put it in a muffin form!
Create Kids Club says
My kids love banana bread as well, but the muffin makes packing snacks easier 🙂
acbrandt says
My son is obsessed with bananas. He eats at least 2 a day and has for years. I’m going to read him all your stats tomorrow!
Create Kids Club says
Hope he enjoys them!! 🙂
Tara says
My kids love these!
A2 Milk says
Banana Muffins are all time mouth watering dish for kids as well as for elders. Muffins best part is we can freeze them to eat later on. Thanks for sharing your recipe.
Madison Smith says
Thanks for sharing this yummy recipe!