Gluten Free Banana Bread Mini Muffins
Gluten free banana bread mini muffins — perfect bite-sized sweetness without the gluten.
These gluten free banana bread mini muffins are everything you want in a kid-friendly snack: soft, naturally sweet, and just chocolatey enough to feel like a treat without going overboard.
Thanks to four very ripe bananas, they’re sweet and moist even with less sugar — exactly the kind of mini bite kids grab by the handful.
And for you? They’re the perfect “sweet-tooth without the spiral” solution. Mini portions keep things light, the gluten-free flour means everybody can enjoy them, and the batter comes together in minutes. Bake a batch, stash a few in the freezer, and enjoy warm banana bread vibes whenever the craving hits.
Why You’ll Love These Banana Bread Mini Muffins
- Made with gluten-free 1:1 flour but still soft, moist, and fluffy.
- Extra banana ensures natural sweetness even with only ½ cup sugar.
- Chocolate chips on top give that dessert feel without loading the batter.
- Bite-sized muffins make portion control easy and kid snacking effortless.
- Great for lunchboxes, after-school snacks, or a wholesome morning bite.
- Makes a generous batch (~30 mini muffins!) — perfect for freezing.
Gluten Free Banana Bread Mini Muffins
Ingredients
- 4 very ripe bananas, mashed
- ½ cup granulated sugar
- ⅓ cup butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups gluten-free 1:1 baking flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup mini chocolate chips, for topping
Instructions
- Preheat oven to 350°F and line a mini muffin pan or grease it lightly.
- In a large bowl, mash the 4 ripe bananas until smooth.
- Add the ½ cup sugar, ⅓ cup melted butter or coconut oil, 1 egg, and vanilla. Mix until fully combined.
- Add the gluten-free flour, baking soda, salt, and cinnamon directly into the bowl. Gently stir until just combined — avoid overmixing.
- Scoop the batter into the mini muffin cups, filling each about ¾ full. Dot the tops with mini chocolate chips.
- Bake for 10–13 minutes, or until a toothpick comes out clean and the tops spring back. Let cool in the pan for 5 minutes, then transfer to a rack.
Notes
Store in an airtight container for 2–3 days. They stay soft thanks to the bananas. Refrigerator:
Keep up to 1 week in a sealed container. Freezer:
Freeze in a single layer, then transfer to a freezer bag. Keeps well for up to 2 months.
To thaw: let sit at room temp 20–30 minutes or microwave 10–15 seconds.
Nutrition per Serving
Nutrition information is an estimate for general guidance only. Variations in ingredients, brands, or calculation methods may affect the actual values.
