These gluten-free banana mini-muffins are a delightful treat that combines the natural sweetness of bananas with the rich flavor of butter. Perfect for breakfast or a snack, these muffins are moist, fluffy, and easy to make. Whether you have dietary restrictions or simply love the taste of bananas, this recipe is sure to become a favorite.
When preparing this recipe, you might need to visit the supermarket for gluten-free flour. Unlike regular flour, gluten-free flour is specially formulated to avoid gluten, making it suitable for those with gluten sensitivities or celiac disease. Ensure you pick a high-quality brand for the best results.

Ingredients For Gluten-Free Banana Mini-Muffins Recipe
Bananas: Provides natural sweetness and moisture to the muffins.
Butter: Adds richness and helps with the texture.
Baking soda: Acts as a leavening agent to help the muffins rise.
Salt: Enhances the flavors of the other ingredients.
Sugar: Adds sweetness to the muffins.
Egg: Binds the ingredients together and adds structure.
Vanilla extract: Adds a warm, sweet flavor.
Gluten-free flour: The base of the muffin batter, suitable for those avoiding gluten.
Technique Tip for This Recipe
When mashing the bananas, ensure they are fully ripe with brown spots on the peel. This will not only make them easier to mash but also enhance the natural sweetness of the muffins. Additionally, when mixing the gluten-free flour into the wet ingredients, be careful not to overmix. Overmixing can lead to dense and tough mini-muffins. Instead, mix until the flour is just incorporated to maintain a light and fluffy texture.
Suggested Side Dishes
Alternative Ingredients
mashed ripe bananas - Substitute with applesauce: Applesauce provides a similar moisture content and sweetness, making it a suitable replacement for bananas in baking.
melted butter - Substitute with coconut oil: Coconut oil offers a similar fat content and can add a subtle coconut flavor, which pairs well with banana.
baking soda - Substitute with baking powder: Use three times the amount of baking powder to replace baking soda, as baking powder contains both an acid and a base.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
sugar - Substitute with honey: Honey adds natural sweetness and moisture, though you may need to reduce other liquids slightly.
large beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a gel-like consistency that mimics eggs.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile to vanilla.
gluten-free flour - Substitute with almond flour: Almond flour is a popular gluten-free alternative that adds a nutty flavor and moist texture.
Other Alternative Recipes Similar to This
How to Store / Freeze Mini-Muffins
- To keep your banana mini-muffins fresh and delicious, store them in an airtight container at room temperature. They will stay moist and flavorful for up to 3 days.
- For longer storage, place the muffins in an airtight container and refrigerate. This will extend their shelf life to about a week. Just remember to let them come to room temperature before enjoying, or give them a quick zap in the microwave for that fresh-out-of-the-oven warmth.
- If you want to freeze the muffins, first let them cool completely on a wire rack. This prevents condensation from forming and keeps them from getting soggy.
- Once cooled, arrange the muffins in a single layer on a baking sheet and place them in the freezer for about an hour. This flash-freezing method ensures they don't stick together.
- After the muffins are frozen solid, transfer them to a freezer-safe bag or airtight container. Label with the date so you can keep track of their freshness.
- When you're ready to enjoy a muffin, simply take it out of the freezer and let it thaw at room temperature. For a quicker option, microwave the muffin for about 20-30 seconds.
- If you prefer a warm muffin, preheat your oven to 350°F (175°C) and reheat the thawed muffins for about 5-10 minutes. This will bring back that freshly baked texture and aroma.
- For an extra treat, consider adding a smear of butter or a drizzle of honey after reheating. The warmth will melt these toppings, making your gluten-free banana mini-muffins even more irresistible.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 300°F (150°C).
- Place the banana mini-muffins on a baking sheet.
- Cover them loosely with aluminum foil to prevent drying out.
- Heat for about 10 minutes or until warmed through.
- Remove from the oven and let them cool slightly before enjoying.
Microwave Method:
- Place a banana mini-muffin on a microwave-safe plate.
- Cover it with a damp paper towel to retain moisture.
- Microwave on medium power for 15-20 seconds.
- Check if it's warm enough; if not, heat in 5-second intervals until desired warmth is reached.
- Let it sit for a minute before eating.
Toaster Oven Method:
- Preheat your toaster oven to 300°F (150°C).
- Place the banana mini-muffins on the toaster oven tray.
- Cover them with aluminum foil to keep them moist.
- Heat for about 5-7 minutes or until warmed through.
- Allow them to cool slightly before serving.
Steaming Method:
- Fill a pot with a small amount of water and bring it to a simmer.
- Place a steaming basket over the pot.
- Arrange the banana mini-muffins in the basket, making sure they don't touch the water.
- Cover the pot and steam for about 3-5 minutes.
- Carefully remove the muffins and let them cool slightly before enjoying.
Best Tools for This Recipe
Oven: used to bake the mini muffins at the specified temperature of 350°F (175°C).
Mini muffin tin: holds the batter in individual portions to create mini muffins.
Paper liners: placed in the mini muffin tin to prevent the muffins from sticking and to make them easier to remove.
Mixing bowl: used to combine and mix all the ingredients together.
Fork: used to mash the ripe bananas until smooth.
Measuring cups: used to measure out the melted butter, sugar, and gluten-free flour accurately.
Measuring spoons: used to measure the baking soda, salt, and vanilla extract accurately.
Whisk: used to beat the egg and to mix the ingredients together.
Spoon: used to transfer the batter into the mini muffin tin.
Toothpick: used to check if the muffins are done by inserting it into the center of a muffin.
Wire rack: used to cool the muffins completely after baking.
How to Save Time on Making Mini-Muffins
Prepare ingredients ahead: Measure and set out all ingredients before starting. This minimizes interruptions and keeps the process smooth.
Use a food processor: Quickly mash bananas and mix batter using a food processor to save time and ensure a smooth consistency.
Preheat oven early: Turn on the oven before you start mixing to ensure it's ready when you are.
Line muffin tin in advance: Prepare the muffin tin with liners before mixing the batter to streamline the process.
Batch baking: Double the recipe and freeze extra muffins for quick snacks later.

Gluten-Free Banana Mini-Muffins Recipe
Ingredients
Main Ingredients
- 3 ripe bananas mashed
- ⅓ cup melted butter
- 1 teaspoon baking soda
- 1 pinch salt
- ¾ cup sugar
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 ½ cups gluten-free flour
Instructions
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir the melted butter into the mashed bananas.
- Mix in the baking soda and salt.
- Add the sugar, beaten egg, and vanilla extract, and mix well.
- Gradually add the gluten-free flour and mix until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
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