These Gluten Free Banana Mini Muffins are quick and easy! Lightly sweetened with maple syrup, you can feel good about serving these as a healthy snack or on-the-go breakfast. These muffins are also dairy free and nut free, so they’re the perfect addition to a school lunch.

Mini Banana Muffins piled up in a white bowl next to a blue towel

I’m on a mission to find and create lots of school-safe snacks. I’m not against store-bought snacks, but I haven’t found many options that aren’t full of sugar or salt. Also, my 4-year-old has turned into a snack monster and would rather eat a million small meals a day than have regular meals. I need to make her snacks as healthy as possible!

These gluten free banana mini muffins fit the bill. They’re so easy to make and you don’t need a food processor or stand mixer to make them. Bring them to a play date and they won’t last long (I say this from experience!).

Ingredients

Mashed banana – about 3 medium bananas equal a cup, but I suggest you mash then measure to be sure it’s the right amount
Coconut oil – melted
Maple Syrup – the real stuff!
Eggs
Vanilla extract
All-purpose gluten free flour – I use the Bob’s Red Mill brand
Coconut flour – I use a small amount to help hold the moisture of the bananas and maple syrup. Bonus that it provides extra fibre!
Cinnamon
Baking Powder
Baking Soda
Sea Salt

How to make Them

1. Preheat oven to 375 °F and grease the mini muffin tins.

2. In a large bowl, whisk the mashed banana, coconut oil, maple syrup, eggs and vanilla until smooth.

A photo collage showing the key steps to make gluten free banana mini muffins

3. In a medium bowl, combine the all-purpose flour, coconut flour, cinnamon, baking powder, baking soda and sea salt. Be sure to mix well so that the baking powder and baking soda are evenly distributed (see Picture 1).

4. Add the dry ingredients to the large bowl with the wet ingredients. Mix until all dry ingredients are well incorporated (see Picture 2).

5. Scoop the batter into the mini muffin tins, filling each spot until about 2/3 full (see Picture 3) and bake for 11 minutes, or until the edges start to turn golden brown and a toothpick inserted in the middle of the muffin comes out clean. You can also check for doneness by lightly pressing the middle of a muffin with your finger; if it’s done, it will spring back.

Can I make this recipe into regular muffins?

Yes, you can make this recipe into 12 regular muffins. Bake at 350 °F for 18 minutes or until the edges are starting to turn golden brown and the middle bounces back when you press it lightly with your finger.

Do I need to add xanthum gum in this recipe?

No, I didn’t find it necessary for a good texture. Many recipes that use all-purpose gluten free flour call for the addition of xanthum gum. This ingredient is typically added to mimic the effect of gluten (gluten is what gives dough its “elastic” property – think of the stretchiness of pizza dough!).

I tend not to use xanthum gum in my recipes unless absolutely necessary, but if you normally bake with it, you can add 1/2 teaspoon with the dry ingredients (unless your all-purpose flour blend already includes it!).

one mini muffin stacked on top of another with a bite out of it, in front of a white bowl with more mini muffins in it

More gluten-free baking recipes

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