Gluten-free Banana Muffins

UPDATED – August 31st, 2017

I have a very deep love for banana bread or muffins. I buy “too many” bananas and pretend like I didn’t do that on purpose just so I can make something out of them. I am pretty sure that I will have a million different banana bread recipes on the blog in the next couple years.

I have made a myriad of different gluten-free or grain free banana breads over the years and a lot of them have been awesome. However, I really wanted to simplify a recipe so that I didn’t have to use so many ingredients and could also throw them together quickly.

I discovered that Cassava flour worked the best and probably the closest flour to the real deal. Amazon sells several options of Cassava flour. A couple affordable ones are Otto’s Naturals and Anthony’s.

The texture and flavor of the gluten-free banana muffins are amazing and I really don’t have to use very much in them so that is a total win. I decided not to include any added sweeteners in this. I really think that the banana is enough. I do have a weakness for chocolate chips in banana bread but they are optional along with the pecans and coconut.



Gluten-free Banana Muffins
Yields 12
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Wet ingredients
  1. 1 cup smashed very ripe banana (approximately 3 bananas)
  2. 1/3 cup melted coconut oil or avocado oil
  3. 2 eggs
  4. 1 tsp vanilla extract
  5. 1 tsp apple cider vinegar
Dry Ingredients
  1. ½ cup cassava flour
  2. 1 Tbsp ground flax seeds
  3. 1 tsp baking soda
  4. ¼ tsp cinnamon
  5. ¼ tsp sea salt
  6. ¼ cup chopped pecans or walnuts (optional)
  7. ¼ cup shredded coconut (optional)
  8. ¼ cup chocolate chips (optional)
  1. Preheat oven to 350 and line a muffin pan with muffin liners.
  2. Smash the bananas in a large bowl and then add the oil and whisk together. Add the egg and thoroughly mix until combined and then whisk in the vanilla and apple cider vinegar.
  3. Add the cassava flour, ground flax, baking soda, cinnamon and salt and whisk until combined.
  4. Add the nuts, coconut and chocolate chips if desired.
  5. Fill each muffin liner about 2/3 full and bake for 20-22 minutes.
Jessi's Kitchen

6 comments on “Gluten-free Banana Muffins

  1. These look amazing!! Do you think it would work out with chia or flax eggs? I feel like they always come out gummy when i try it do that :/

  2. I am honestly not sure. Cassava usually holds up a lot better than other gf flours without eggs. May be worth a try. Let me know how it turns out if you do! 🙂

  3. I made these a few days ago. I only had 2 bananas so added 2 dates. I didn’t add nuts but did add coconut. They were so yummy, not too sweet and very moist.

  4. Thank you for this! I added a little coconut sugar because I tend to crave the super sweet banana bread my mother made as a child, but the bananas alone would certainly do the trick for most… and I probably won’t do this every time. I really appreciate how cost effective this recipe is, since it uses very little cassava flour (which is quite pricey) and makes use of very affordable bananas. It means I can make them often as a staple. Thank you!

  5. Aw! I love this. Thanks so much for the kind words about the recipe. I am really glad you enjoyed it. I am going to have to try it with some coconut sugar at some point! I understand wanting that super sweet banana bread. I grew up on that stuff too 🙂

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