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close up of 12 gluten free banana muffins with cinnamon crumble and white icing on black wire rack with weathered wood background

Gluten-Free Banana Muffins

Author: Janet Harlow
Course: Baked Goods
Cuisine: American
Servings: 20 muffins
These gluten-free banana muffins are moist and will melt in your mouth. They can easily be made vegan with some simple substitutions. Topped with a cinnamon streusel, they are a perfect for breakfast, brunch or a sweet snack.
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins


  • 3 ripe bananas
  • 5 Tbsps oil
  • 2 eggs OR 1 Tbsps ground flax with 3 Tbsps warm water + 1 Tbsp oil
  • 1 tsp vanilla
  • 1/2 c sugar
  • 1 1/3 c gluten-free flour blend*
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp xanthan gum
  • 1 tsp. cinnamon optional

Cinnamon Streusel

  • 3/4 c gluten-free flour blend*
  • 1/4 c sugar
  • 1/4 c brown sugar
  • 1 1/2 tsps cinnamon
  • 1/4 tsp xanthan gum
  • pinch of salt
  • 1/4 tsp vanilla extract
  • 5 Tbsps melted butter or coconut oil


  • 3 Tbsps powdered sugar
  • 1 tsp water


  • Make the Glaze
  • Mix the powdered sugar with the water. Put in a piping bag or drizzle bottle if you have one.
  • Pre-heat the oven to 350°F and prepare muffin tins with paper liners.
  • Make the cinnamon streusel
  • Mix of the dry ingredients together in a small mixing bowl and be sure to break up the brown sugar chunks.
  • Add the vanilla and melted butter.
  • Mix until the dry ingredients are moistened.


  • Combine the dry ingredients (not including the sugar) in a small bowl and set aside.
  • In a large mixing bowl, mash the bananas until smooth. If you don't
  • Add the oil, eggs, vanilla and sugar and mix well until the sugar has dissolved.
  • Add the dry ingredients and mix until smooth.
  • Fill the liners about ⅔ full then top with cinnamon streusel.
  • Bake 17-20 minutes.
  • Remove from the tin and cool on a wire rack.
  • Drizzle with glaze.


*Use a gluten-free flour blend with no xanthan gum or leaveners. For a home-made blend: mix 1 c brown rice flour with 1 c white rice or sorghum flour, 2/3 c potato starch and 1/3 c tapioca starch. Otherwise, I love King Arthur Flour's Gluten-Free All-Purpose Flour Blend


Serving: 1muffinCalories: 188kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 26mgSodium: 140mgFiber: 1gSugar: 13g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.