Gluten Free Banana Nut Mini Muffins are soft, squishy, and irresistable! Naturally sweetened and easily made vegan, too.
I think I found the culinary equivalent of my toddler – Gluten Free Banana Nut Mini Muffins! Just like my little man Cam, these two bite treats are tiny in size, soft and squishy, naturally sweet, totally bananas, and a little nutty, too. ;)
I came to this conclusion while watching him stuff his face with a mini muffin (after licking it all over, as one does) and couldn’t help but laugh over the similarities. Then he started laughing because I was laughing and, well, we haven’t stopped since. That’s Cam for you! The sweetest thing you’ll ever meet who, like the rest of us, can’t get enough of these naturally sweetened mini muffins.
They are BOTH irresistable!
Watch How to Make Them
Easy Breakfast and Snack Idea
I’ve made countless batches of gluten free, dairy free, easily made vegan Banana Nut Mini Muffins over the past couple of weeks to have on hand for easy breakfasts and snacks for the kids, and a nibble for yours truly anytime I need a little somethin’ somethin’.
(Although, I’m pretty sure losing track of how many mini muffins you’ve popped over the course of an afternoon makes somethin’ somthin’ count as DEFINITELY SOMETHING!)
Both maple syrup and mashed banana in the batter naturally sweeten the muffins and provide a soft and doughy texture, while cinnamon and nutmeg pump up the comfort factor. Oh my goodness, they are SUCH a treat.
Made in 1 bowl with just a whisk and spatula, these mini muffins are easy to make and packed with flavor. I can’t wait for you to try them!
How to Make This Recipe
Start by whisking together mashed banana, pure maple syrup, butter or vegan butter, and egg or flax egg, and vanilla in a large mixing bowl.
Add a gluten free baking flour blend WITH binder (I like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour), baking soda, cinnamon, nutmeg, and a pinch of salt then whisk to combine.
Next add pecans that have been roughly chopped then fold into the batter with a spatula.
Scoop 2 Tablespoons worth of batter into each cup of a mini muffin pan then bake for 10-12 minutes at 350 degrees.
These mini muffins are BANANAS (sorry, had to) warm, but I like them best the day after they’re baked as they get even softer after sitting covered on the counter. YUM!
I hope you love these mini bites as much as we do – enjoy!
Equipment
Ingredients
- 1 cup very ripe mashed banana, ~3 small bananas
- 3/4 cup pure maple syrup, not pancake syrup
- 1/2 cup butter or vegan butter, softened to room temperature
- 1 egg , OR 1 flax egg
- 1 teaspoon vanilla extract
- 2 cups gluten free baking flour blend WITH binder, see notes
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/2 cup pecan halves, chopped
Directions
- Preheat oven to 350 degrees then spray a 24-count mini muffin pan with nonstick spray and set aside. (No need to spray if using a silicone muffin pan)
- Add mashed bananas, maple syrup, butter, egg or flax egg, and vanilla to a large bowl then whisk vigorously until combined (alternatively you could use a stand mixer or hand mixer.) Add flour, baking soda, cinnamon, nutmeg, and salt then whisk until combined. Fold in chopped pecans.
- Scoop 2 Tablespoons batter into each mini muffin cup then bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean (err on the side of under-baking vs over-baking.) Cool for 5 minutes in the muffin pan before transferring to cooling rack to cool completely.
Notes
- I like Bob's Red Mill Gluten Free 1-to-1 Baking Flour for this recipe.
- Store mini muffins in an airtight container on the counter for 1-2 days, or in the fridge for 3-4 days.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Kristen,
You never cease to amaze me with your recipes. You are my go to when it comes to GF recipes. I wish I could send you a picture of the mini muffins I made. My celiac hubby is in hog heaven!!!
Can’t tell they are GF in the least.
Thanks so very much for sharing your recipes.
Oh I LOVE to hear this, Donna! So glad they were a hit — thank you so much for your feedback and recipe rating!
This was the first gluten free banana muffin recipe I’ve tried and I doubt I’ll try another!! These mini muffins (such a cute idea by the way!) were beyond delicious and were a hit with my whole family!! My little sister said they were the best muffin she’s had in her whole life! Five stars without hesitation <3
Aww, I LOVE hearing that, Asa! So thrilled these were a hit with your family. :) Thank you so much for your feedback and recipe rating!
OMG these are soooo yummy. Instead of nuts, I added chocolate chips. I recently purchased a gluten free cookbook and was disappointed with every recipe I made. I find none of them compare to your delicious recipes. I have loved every thing I have made from your recipes. Keep up the great work. I really appreciate you.
Love that nut/chocolate chip swap, Traci, and I am SO glad you are loving the recipes!! Thank you so much for your feedback and recipe rating!
Great recipe! Easy to follow, quick to put together and the muffins are SOOOO yummy! I made regular size muffins. I baked them at 350 for17 minutes. This mix made 18 muffins. We also added craisins. I’m already making a second batch! Thanks for the wonderful recipe!
SO glad you loved them, Kim!! Thank you so much for your feedback and recipe rating!
Since the new year, I’ve been trying to “eat clean” and have been staying away from gluten and animal-based proteins as much as possible. So I opted for the vegan butter and flax egg. I also substituted monk fruit maple syrup for pure maple syrup. I am a novice when it comes to baking but these turned out great. So delicious. Thank you!
This may be a silly question, but if I’m making regular sized muffins, do I still keep them in for 10-12 min?
I would like to make your banana bread muffins. How could I alter the cooking time to make it into a loaf instead of muffins? Thank!
Hi Kamby! I haven’t tried making this recipe as a loaf instead of muffins so I can’t say for sure.
Can you tell me which gluten free flour mix you prefer? Recently diagnosed with celiac and haven’t tried baking anything yet. Am overwhelmed with the options and reviews of mixes. These look so good. I love anything banana.
Hi Lulu! I totally understand. I like the Bob’s Red Mill Gluten Free 1:1 Baking Flour (blue bag) and King Arthur Flour Gluten Free Baking Blend. Also, not trying to come off salesy, but have you seen my How to Go Gluten Free ebook? It walks those who are newly diagnosed through “what’s next” after their diagnosis. https://iowagirleats.com/gluten-free-for-beginners/