Gluten Free Banana Muffins

This recipe is a real family favorite!   I have made these gluten free banana muffins so many times because it is a sure fire breakfast that everyone will eat! I usually make a double batch and freeze a bunch.  Pro tip:  a couple of these gf frozen muffins, a frozen yogurt tube, and fruit is an easy and yummy school lunch that is nice to have on hand for busy mornings. 🚌

I create many of my recipes, and certainly this one, to be versatile.  Add in some chocolate chips into these muffins and you’ve got some gluten free banana chocolate chip muffins, throw in some blueberries and you’ve got gluten free blueberry banana muffins.  You get the picture.  They’re delicious and not too adventures for those sensitive taste buds (kiddos and adults alike!).

You can make these as muffins as the recipe suggests or as a loaf – adjusted cook times are at the bottom of the recipe.  I hope you enjoy one of my family’s favorite gluten free muffins 🫶 Josie



  • 2 cups Josie’s Best Gluten Free Muffin and More mix
  • 2 tsp double-acting baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup butter, softened
  • 2/3 cup brown sugar
  • 2 eggs
  • 3-4 overripe bananas, mashed
  • 1/3 cup plain yogurt
  • *1/2 cup chocolate chips or nuts (optional)


Preheat the oven to 350 degrees F. Grease a loaf pan, 12-cup muffin tin or 9×9 baking dish and set aside.

In a medium bowl, combine Muffin and More mix, baking powder, baking soda, salt,  and cinnamon and set aside.

In a separate bowl, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together.  Add the eggs, vanilla, banana, and yogurt and mix well. Add half the dry ingredients to the wet and mix gently. Follow with the rest of the dry ingredients mixing to combine. Fold in chocolate chips or nuts (if using). The batter should be well mixed, but try not to over mix!

Fill your desired pan and follow the following baking times:

Loaf pan: bake 55 to 60 minutes.

Muffins: 20 to 25 minutes.

9×9 pan: bake 35 to 40 minutes.

Banana bread/muffins are done when they are golden brown and a toothpick inserted into the middle comes out clean or with only a few moist crumbs.

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