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Everybody needs a good banana muffin recipe, right? I prefer muffins over bread because they’re so easy to throw in my lunch bag for a coffee break at work, but this recipe can just as easily be baked in a bread pan as a muffin pan. This recipe makes 12 standard-size muffins or one loaf of bread.
The muffins also freeze well, so I can freeze a batch, then move an individual muffin to the fridge as needed to thaw overnight for my lunch bag the next day.
About the gluten-free flour: I’m a fan of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, and I get such excellent results using it in this recipe that I haven’t bothered to test this recipe with any other flours. If you try it with a different flour, I’d love to hear how it worked out for you.
About the dairy-free option: While I have had to give up all foods containing gluten and any form of milk — including yogurt and cream — I am fortunate that I can still eat butter. This recipe requires no milk — the eggs and bananas provide enough liquid — but the original version does use a stick of butter. For me personally, this qualifies as dairy-free. I know that other dairy-free folks are on both sides of the fence regarding their requirements or preference when it comes to eating butter, so I have tested and included a very simple substitution for those who wish to avoid it. (The muffins in the photo were made using the completely dairy-free option. Don’t they look yummy?)
About the bananas: I find that if I freeze my overripe bananas and then thaw them before use, the thawed bananas are slightly “liquefied” and thus blend into the recipe more easily than overripe bananas straight from the counter. Whenever I have an overripe banana at the end of a bunch, I peel it, break it into pieces, put it into a Ziploc sandwich bag with the date written on it with a Sharpie, and then put the sandwich bag into a gallon Ziploc freezer bag I always keep in the freezer. When I want to make banana muffins, I simply remove the three oldest bananas to thaw — which they do quickly. That way, I have overripe bananas on demand.
(Bonus tip for gardeners: If you compost, be sure to throw in your banana peels — they compost quickly and add potassium to your garden.)
- 2 cups gluten free all-purpose flour
(I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt*
- 1/2 cup salted butter, softened (1 stick)*
- 1/2 cup sugar
- 3 eggs
- 3 large overripe bananas, mashed
- 1/2 tsp vanilla
- Optional: up to 1 cup chopped walnuts
*Completely dairy-free option: Replace 1/2 cup salted butter with 3/4 cup olive oil, and increase salt to 3/4 tsp.
- Preheat oven to 350 degrees F. Apply cooking spray to a standard 12-muffin pan, or a standard bread pan.
- In a large bowl, combine flour, baking soda, baking powder and salt.
- In a separate bowl, use a mixer to cream together butter (or olive oil) and sugar, then blend in eggs, vanilla, and mashed bananas.
- Stir banana mixture into flour mixture until just moistened. If desired, add chopped walnuts at this point.
- Spoon batter into prepared muffin or bread pan.
- Bake in preheated oven for 20-25 minutes if using a muffin pan, or 50-55 minutes if using a bread pan, until a toothpick inserted in center comes out clean.
If you try this recipe, I’d love to hear about it in the comments below!