These gluten-free maple banana muffins have the classic flavor you love, with a cozy glow-up! They’re naturally sweetened with maple syrup, with a soft, fluffy texture you’re going to LOVE.

Gluten-Free Maple Banana Muffins on a wire cooling rack

Classic Banana Muffins Made Even Cozier

I’m a sucker for all kinds of banana muffin recipes, whether it’s Banana Streusel, Brown Butter Banana Chocolate Chip, or Peanut Butter Banana Muffins. These gluten-free maple banana muffins carve out their own cozy spot thanks to their amazing flavor and just the right amount of sweetness.

They’re EASY TO MAKE. These maple banana muffins are made from simple ingredients, using basic techniques. If you can mash, measure & mix, you can make these!
They TASTE AMAZING. The ripe bananas add great flavor to these easy muffins, then we build on it with a double dose of maple (maple syrup + maple extract), a little vanilla, and some warm cinnamon. SO GOOD.
They FREEZE BEAUTIFULLY. If they last long enough for you to have leftovers (which isn’t a guarantee!), these maple muffins freeze like a dream. Great for packing in lunches or pulling out for an easy breakfast or snack when the mood strikes!

Happy baking! xo, Emily

Gather Your Ingredients

Another reason to love this easy recipe is the simple ingredients list! Here’s what you’ll need to make these maple-sweetened banana muffins:

Ingredients for gluten-free maple banana muffins

Overripe Bananas aka Spotty Bananas! You want bananas that have plenty of brown spots so that they’re sweet, flavorful, and easy to mash. Over-ripe bananas = delicious banana muffins.
Melted Butter. Salted butter or unsalted butter works here, though I tend to prefer salted butter. If you’re dairy-free, you can absolutely use vegan butter (like Earth Balance) instead! Melted coconut oil also works, but will impact the flavor.
Pure Maple Syrup. Instead of granulated sugar or brown sugar, we’re keeping these maple banana muffins naturally sweetened by using pure maple syrup instead. (Don’t swap in pancake syrup!)
Eggs. Room temperature eggs work best! I haven’t tested this recipe with egg alternatives or egg substitute, like flax eggs or chia eggs.
Vanilla Extract and Maple Extract. This duo of flavors plays up the sweet banana flavor and maple flavor even more.
Gluten-Free Flour. I use King Arthur Measure-For-Measure Gluten-Free Flour blend. If you use another 1:1 flour, make sure it has xanthan gum! (Do not substitute oat flour, coconut flour, or almond flour into this recipe, as they’ll all impact the texture.)
Baking Soda. For just the right rise and puff!
Cinnamon + Salt. Warm cinnamon and a little salt elevate the flavors even more!

How To Make Gluten-Free Maple banana Muffins, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Making gluten-free maple banana muffins, step by step

Mix The Dry Ingredients. In a medium bowl, combine gluten-free flour, baking soda, cinnamon, and salt. Whisk until evenly blended, then set this mixture aside.
Mix The Wet Ingredients. In a large mixing bowl, combine mashed bananas, melted butter, maple syrup, eggs, vanilla, and maple extract. Whisk until evenly blended.
Finish The Muffin Batter. Add the dry ingredients to the wet ingredients, and stir until just evenly blended, with no dry clumps of flour remaining.
If You Can, Let The Batter Rest! If time allows, let the batter rest at least 45-60 minutes, so the muffins rise taller in the oven and have a more tender crumb. If you’re in a rush, you can skip this step, but the muffins won’t rise as tall or be *quite* as tender.
Preheat & Prep. While the batter rests, preheat the oven to 375 degrees F. Line a 12-cup metal muffin pan with parchment paper liners.
Bake Muffins. Use an ice cream scoop or large cookie scoop to divide the batter into the prepared muffin tin. (You should have enough for 12 muffins!) Bake in preheated oven 17-20 minutes, or until the tops of the muffins are golden brown and toothpick inserted in the center of a muffin comes out clean with just a few moist crumbs.
Serve & Store. Let the muffins cool on a wire rack 10-15 minutes before eating. Store leftover muffins in an airtight container 2-3 days at room temperature, or freeze cooled muffins in a freezer-safe bag up to 4 months.

Gluten-Free Maple Banana Muffin next to a bottle of milk

FAQ + Tricks For The Best Maple Banana Muffins

The Actual Best Muffin Pan + Parchment Liners. For this gluten-free banana muffin recipe, I highly recommend using a light colored metal muffin pan for a gentle, even bake. I also love these parchment muffin liners, since the muffins don’t stick at ALL. Friends don’t let friends lose half their muffin to the liner!

Measure The Bananas! For best results, measure 1 1/2 cups mashed banana, rather than going by the number of bananas. You’ll get a better ratio of wet:dry ingredients and the best texture this way!

Measure Flour Carefully. Similarly, you’ll get the best texture (tender, moist crumb!) if you weigh the flour in grams. If you don’t have a kitchen scale, make sure you spoon flour INTO the measuring cup instead of scooping WITH the measuring cup so you don’t accidentally add too much flour. (No one wants gummy, dry, or dense muffins!)

Additional Mix-Ins or Extras To Try. Feel free to add some chocolate chips, walnuts, or toasted pecans to these muffins for a little something extra! The flavors are delicious together. (Plus, who doesn’t love maple banana nut muffins!?)

A maple banana muffin unwrapped next to a bottle of milk

Recipe Card

More Delicious Recipes For Using Ripe Bananas

Gluten-Free Brown Butter Banana Chocolate Chip Muffins

Almond Flour Banana Cake

Gluten-Free Pineapple Coconut Banana Bread

Gluten-Free Banana Cream Pie

🌟 Did You Make This Recipe?

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Gluten-Free Maple Banana Muffins

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Author: Emily Dixon, Sweets & Thank You

A classic gluten-free banana muffin recipe with a cozy twist for fall! Naturally sweetened with maple syrup, these fluffy gluten-free maple banana muffins are the perfect weekend baking project for those ripe bananas on your counter!

Prep Time: 15

Cook Time: 18

Resting Time: 1

Total Time: 1 33

Print Pin Rate

Servings: Muffins

Equipment

Ingredients

1 ½ cups Mashed Bananas (About 3 large Overripe, Spotty Bananas!)
½ cup Butter, melted
½ cup Pure Maple Syrup
2 Large Eggs (Room Temperature)
1 teaspoon Vanilla Extract
½ teaspoon Maple Extract
1 ½ cups Gluten-Free Measure-For-Measure Flour (240 grams)
1 teaspoon Cinnamon
1 teaspoon Baking Soda
½ teaspoon Salt

Instructions

Mix The Dry Ingredients. In a medium bowl, combine gluten-free flour, baking soda, cinnamon, and salt. Whisk until evenly blended, then set this mixture aside.
Mix The Wet Ingredients. In a large bowl, combine mashed bananas, melted butter, maple syrup, eggs, vanilla, and maple extract. Whisk until evenly blended.
Finish The Muffin Batter. Add the dry ingredients to the wet ingredients, and stir until just evenly blended, with no dry clumps of flour remaining.
If You Can, Let The Batter Rest! If time allows, let the batter rest at least 45-60 minutes, so the muffins rise taller in the oven and have a more tender crumb. If you're in a rush, you can skip this step, but the muffins won't rise as tall or be *quite* as tender.
Preheat & Prep. While the batter rests, preheat the oven to 375 degrees F. Line a 12-cup metal muffin pan with parchment paper liners.
Bake. Use an ice cream scoop or large cookie scoop to divide the batter into the prepared muffin tin. (You should have enough for 12 muffins!) Bake in preheated oven 17-20 minutes, or until the tops are golden brown and toothpick inserted in the center of a muffin comes out clean with just a few moist crumbs.
Serve & Store. Let the muffins cool on a wire rack 10-15 minutes before eating. Store leftover muffins in an airtight container 2-3 days at room temperature, or freeze up to 4 months.

Notes

Measure The Bananas! For best results, measure 1 1/2 cups mashed banana, rather than going by the number of bananas. You’ll get a better ratio of wet:dry ingredients and the best texture this way!
Measure Flour Carefully. Similarly, you’ll get the best texture if you weigh the flour in grams. If you don’t have a kitchen scale, make sure you spoon flour INTO the measuring cup instead of scooping WITH the measuring cup so you don’t accidentally add too much flour. (No one wants gummy, dry, or dense muffins!)
Additional Mix-Ins or Extras To Try. Feel free to add some chocolate chips, walnuts, or toasted pecans to these muffins for a little something extra! The flavors are delicious together. (Plus, who doesn’t love maple banana nut muffins!?)