Gluten-Free Mini Banana Muffins

These gluten-free mini banana muffins are the perfect bite-sized treat for breakfast, snacks, or even dessert! Packed with the natural sweetness of ripe bananas and a hint of warm cinnamon, these moist and fluffy muffins are made using gluten-free all-purpose flour, ensuring they’re safe for those with gluten sensitivities. The recipe comes together quickly with simple ingredients like melted coconut oil, a touch of vanilla, and your choice of milk—dairy or non-dairy—making it customizable and family-friendly. Ready in under 30 minutes, these muffins bake to golden perfection in a mini muffin tin and are ideal for on-the-go snacking or lunchbox additions. Plus, they freeze beautifully, so you can always have a stash of these homemade delights ready to enjoy!

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 24

Ingredients

• 3 medium Ripe bananas
• 1.5 cups Gluten-free all-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.5 teaspoon Cinnamon
• 0.5 cup Granulated sugar
• 1 large Egg
• 1 teaspoon Vanilla extract
• 0.25 cup Coconut oil, melted
• 0.25 cup Milk (dairy or non-dairy)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or spray with non-stick cooking spray.

Step 2

In a large bowl, mash the ripe bananas until smooth using a fork or potato masher.

Step 3

Add the egg, vanilla extract, melted coconut oil, and milk to the mashed bananas, and mix until well combined.

Step 4

In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, cinnamon, and granulated sugar.

Step 5

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.

Step 6

Using a small cookie scoop or spoon, fill each muffin cup about 3/4 full with the batter.

Step 7

Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove from the oven and allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

These gluten-free mini banana muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

Nutrition Facts

Serving size	823.5 grams (823.5g)

Amount per serving	% Daily Value*
Calories	2017

Total Fat 71.80g	92%
Saturated Fat 52.60g	263%
Polyunsaturated Fat 2.00g
Cholesterol 225mg	75%
Sodium 1812mg	79%
Total Carbohydrate 346.60g	126%
Dietary Fiber 14.30g	51%
Total Sugars 147.40g
Protein 16.90g	34%

Vitamin D 79IU	394%
Calcium 152mg	12%
Iron 3mg	17%
Potassium 1443mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.8%

Protein: 3.2%

Carbs: 66.0%