The Ultimate Gluten Free Banana Walnut Muffins
This Gluten Free Banana Walnut Muffin recipe is the gold standard of gluten free baking. Often, gluten free muffins can turn out dry or crumbly, but this easy recipe leverages the high moisture content of extra-ripe bananas and a carefully balanced flour-to-fat ratio to create a tender, bakery-style crumb. Infused with warm cinnamon and loaded with walnuts, they offer a delightful contrast between a soft, pillowy interior and a crunchy, nutty topping.
Whether you are managing Celiac disease or simply reducing gluten, these Gluten Free Banana Walnut Muffins are a crowd-pleasing staple that stays moist for days.
Gluten Free Banana Walnut Muffins Recipe
Ingredients
- 3-4 large bananas ripe
- ¾ cup white sugar
- 1 large egg
- ⅓ cup vegetable oil
- 1 ½ cups all purpose flour gluten free
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup walnuts chopped
Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare a 12 cup muffin tin with paper liners or grease very well with butter or cooking spray if you prefer not to use paper liners.
- Mash the bananas in a large bowl and mix in the sugar and egg with a wooden spoon or stand up mixer until well blended.3-4 large bananas, 3/4 cup white sugar, 1 large egg
- Add the vegetable oil and mix well.1/3 cup vegetable oil
- Add the gluten free flour, baking powder, baking soda, salt, cinnamon and nutmeg, along with the chopped walnuts. By adding the walnuts with the dry ingredients, you are helping prevent over mixing.1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 cup walnuts
- Mix everything together just until the flour disappears and the walnuts are distributed evenly throughout the batter.
- Spoon the muffin batter evenly into the 12 muffin cups.
- Bake for about 25-30 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean.
- Let the muffins cool in their tins for a few minutes before removing them to a wire rack to cool completely.
Recipe Notes
Tried this gluten free recipe?
Let us know how it was!The Secret to Perfect Gluten Free Muffins
The journey to a perfect gluten free muffin starts with the fruit. While a yellow banana is great for snacking, it is the “ugly,” black-streaked bananas that make the best muffins.
If your bananas are still bright yellow, wait two more days. For this recipe, you want bananas that are heavily spotted or even completely black. As a banana ripens, its starches break down into simple sugars. This not only makes the muffins sweeter naturally (allowing us to use less refined sugar) but also creates a more fluid batter that helps the gluten free flour hydrate properly.
In this recipe, we use a high ratio of mashed banana to flour. This ensures that every bite is bursting with flavour while preventing the “gritty” texture sometimes associated with rice-based flour blends. Let your batter rest in the muffin tin for 10–15 minutes before sliding them into the oven. This allows the starches to hydrate, resulting in a much smoother, more cohesive crumb.
We also recommend a “high-heat burst” method: starting the oven at a higher temperature to activate the leavening agents quickly, resulting in those beautiful, high-domed muffin tops we all love.
Toasting Your Walnuts
To take this recipe from “good” to “gourmet,” toast your walnut halves in a dry skillet for 3–5 minutes before chopping them. This releases the essential oils within the nut, intensifying the flavour and ensuring they stay crunchy even after being baked inside a moist muffin.
The High-to-Low Temperature Technique
One of the biggest complaints in gluten free muffin baking is “flat” muffin tops. This gluten free recipe uses a professional bakery trick: start the oven at 425°F. This initial blast of heat causes the steam in the batter to expand rapidly, forcing the muffin to rise quickly and create a tall, domed top. Reducing the heat to 350°F for the remainder of the bake ensures the center cooks through without burning the exterior.
Banana Walnut Muffin FAQs
Yes! Frozen bananas are actually excellent for baking because the freezing process breaks down the cell walls, making them even more liquid-like when thawed. Just be sure to include all the liquid that leaks out of the banana as it thaws, that “banana juice” is packed with flavour and moisture.
Sinking usually happens for two reasons in gluten free baking: either the oven door was opened too early (causing a temperature drop before the structure set) or there was too much leavening. If you use extra-large bananas, the weight might be too heavy for the flour to support. Stick to the 2 ½ cup measurement rather than just a count of bananas.
Because gluten free muffins bake for a while, the walnuts on top can sometimes over-toast. To prevent this, you can lightly toss your “topping walnuts” in a tiny bit of melted butter or maple syrup before pressing them into the batter. This creates a protective coating.
Gummy texture is often a sign of under-baking or a flour blend that is too high in starch (like tapioca). Ensure your tester comes out completely clean. If they still feel gummy, try adding 2 tablespoons of almond flour next time to provide more “fatty” structure.
Gluten free bakes are notorious for “sweating.” Store them in a container with a paper towel at the bottom and one on top to absorb excess moisture. They stay fresh on the counter for 4 days or can be frozen for up to 3 months.
Absolutely. You can swap the walnuts for pumpkin seeds (pepitas), sunflower seeds, or even gluten free chocolate chips. If you want that “crunch” without nuts, a sprinkle of gluten free rolled oats on top works beautifully.