What is the best gluten free flour to use for muffins?

The best gluten free flour for gluten free banana nut bread muffins depends on your desired texture. Almond flour adds richness and moisture, oat flour creates a soft crumb, and a gluten free all-purpose blend (like Bob’s Red Mill 1-to-1) offers convenience and consistency. For best results, a blend of almond and oat flour often gives the fluffiest, most flavorful muffins.

Why did my gluten free banana bread not rise?

There are a few reasons gluten free banana nut bread muffins may not rise properly: expired baking soda or powder, low oven temperature, overmixed batter, or lack of proper binders like eggs or flaxseed. Be sure to use fresh leaveners, mix gently, and bake at the right temperature (375°F is ideal).

What is the secret to moist muffins?

The secret to moist gluten free banana nut bread muffins is simple: use very ripe bananas, include moisture-rich ingredients like yogurt, applesauce, or oil, and avoid overbaking. Letting the batter rest before baking also helps hydrate the flour for a better texture.

Gluten Free Banana Nut Bread Muffins – The Best Moist Recipe (2025)

Name: Gluten Free Banana Nut Bread Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Cuisine: American
Ingredients: 1 ½ cups mashed ripe bananas (about 3 medium); 2 large eggs; ¼ cup melted coconut oil; ⅓ cup brown sugar or coconut sugar; 1 tsp vanilla extract; 1 ½ cups gluten free all-purpose flour; 1 tsp baking soda; ½ tsp baking powder; ½ tsp cinnamon (optional); ¼ tsp salt; ½ cup chopped walnuts or pecans

Gluten Free Banana Nut Bread Muffins

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Gluten free banana nut bread muffins are a comforting, nostalgic treat—soft, nutty, and naturally sweetened with ripe bananas. They’re perfect for busy mornings, cozy weekends, or sharing with loved ones.

Author: Helen
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: Breakfast, Snack
Method: Baked
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 ½ cups mashed ripe bananas (about 3 medium)
2 large eggs (room temperature)
¼ cup melted coconut oil (or vegetable oil)
⅓ cup brown sugar or coconut sugar
1 tsp pure vanilla extract
1 ½ cups gluten free all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp cinnamon (optional)
¼ tsp salt
½ cup chopped walnuts or pecans

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Instructions

Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease.
In a large bowl, mash bananas. Add eggs, oil, vanilla, and sugar. Whisk until smooth.
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
Stir dry ingredients into wet until just combined. Do not overmix.
Fold in chopped nuts.
Divide batter into muffin tin, filling each about ¾ full.
Bake for 18–22 minutes, or until a toothpick comes out clean.
Cool in tin for 5 minutes, then transfer to wire rack.

Notes

Let the batter rest for 10 minutes before baking to hydrate gluten free flour. Use very ripe bananas for natural sweetness and moisture. Store at room temp for 2 days or freeze for up to 2 months.

Nutrition

Serving Size: 1 muffin
Calories: 200
Sugar: 8g
Sodium: 160mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 4g
Cholesterol: 30mg

Find it online: https://www.easytastykitchen.com/gluten-free-banana-nut-bread-muffins/