Craving a delicious, fluffy banana muffin without the sugar? These Sugar-Free, Gluten-Free Banana Muffins are it. They are naturally sweetened with ripe bananas, making them a wholesome treat you can enjoy any time of day. Whether you're looking for a healthy breakfast, a snack to fuel your afternoon, or a kid-friendly baked good, this recipe has you covered.
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Banana bread is always a favorite, and I have seven alternative banana bread and banana muffin recipes on my blog! This version is perfect for toddlers, big kids, or anyone who prefers a less sweet option.
These muffins have no added sugar—just the natural sweetness of ripe bananas, making them a wholesome and delicious choice for any time of day! Enjoy them plain, or top them with butter and honey for some added sweetness.
Looking for other phenomenal and healthy gluten-free banana recipes? Try this Chickpea Flour Banana Bread (Gluten-Free) or this Almond Flour Banana Nut Muffins (Gluten-Free).
What I Love About This Recipe
These sugar-free, gluten-free banana muffins never last long in my house! Here’s why we love them:
✔ Wholesome – Made with nutrient-dense ingredients, these muffins are naturally sweetened with bananas, gluten-free, and make a delicious, guilt-free treat!
✔ Perfect for On-the-Go – Whether you're packing them in school lunches, grabbing one for a quick breakfast, or enjoying a pre-workout snack, these muffins are the ultimate easy, portable bite!
Try this Almond Butter Banana Bread, or these Paleo Banana Espresso Muffins if you need other delightfully different banana bread favorites.
Ingredients
Overripe Bananas - For the best results, measure the bananas after mashing—either in a measuring cup or using a kitchen scale (365 grams) to ensure you have the perfect amount. If you're using frozen bananas, be sure to thaw and drain any excess moisture before measuring. Since these muffins rely solely on bananas for sweetness, the riper, spottier, and browner they are, the better!
Gluten-Free All Purpose Flour - You can use any gluten-free all-purpose baking flour that substitutes 1:1 for regular flour. For the best results, choose a blend that contains xanthan gum, as most do, to help with texture and structure. I used Bob's Red Mill Gluten-Free All Purpose Baking Flour.
See the full ingredient list and measurements in the recipe card below.
Possible Substitutions
- Any neutral flavored cooking oil, or melted (slightly cooled) coconut oil or butter can be used in place of avocado oil.
- I have not tested any egg replacements in this recipe.
If you try any substitutions in this recipe, please let us know what works in the comments below!
Recipe Variations
- You can sweetened with ½-1 teaspoon of pure liquid stevia or monk fruit sweetener for a sweeter muffin without adding sugar.
- Mix in ½ cup of your favorite chocolate chips for a more indulgent treat.
- For added crunch, you can fold in ½ cup of chopped pecans or walnuts.
How to Make Sugar-Free Gluten-Free Banana Muffins
Step 1: Peel 4 medium bananas and place in a large mixing bowl. Mash the bananas with a fork until there are no large chunks. Measure out 1 ½ cup (level) of mashed banana and return it to the mixing bowl, discarding any excess.
Step 2: In the bowl with the mashed banana, add the eggs, avocado oil, vanilla extract. Whisk together until well combined.
Step 3: Add the flour, baking soda, cinnamon, and salt to a separate mixing bowl and whisk together until there are no clumps.
Step 4: Pour the dry ingredients into the bowl with the wet ingredients and stir together until there are no streaks of clumps of dry ingredients. Avoid over-mixing.
Step 5: Use a scant 2-ounce scoop to divide the batter evenly among a 12-count muffin tin lined with nonstick paper or silicone muffin liners.
Step 6: Place the muffins in an oven preheated to 350 F and bake for 16-20 minutes (18 was perfect for my oven). Remove from the oven and allow them to cool.
Commonly Asked Questions
Allow muffins to completely cool before storing. Store wrapped in tinfoil at room temperature for 4-5 days. For longer storage, place cooled muffins in a resealable freezer bag and freeze for up to 2 months. Remove the muffins from the bag and thaw on a plate uncovered at room temperature for several hours to avoid them becoming soggy.
Absolutely! For a lower carb option, sweeten with ½ to 1 teaspoon of pure liquid stevia or monk fruit sweetener. If you want to use a glycemic sweetener, I would recommend using a granulated sweetener rather than liquid because there is a lot of banana in this recipe and we want to avoid adding excess moisture. I would sweetened with ¼ to ½ cup of granulated coconut sugar or regular sugar. Adding sugar may change the recipe volume and bake time slightly.
For a classic muffin texture, the best gluten-free option is a rice flour blend that includes xanthan. Bob’s Red Mill Gluten-Free All-Purpose Baking Flour is a great choice because it is available at most grocery stores and delivers the closest taste and texture to traditional muffins.
Yes! These banana muffins are moist, fluffy, and naturally sweetened with ripe bananas—no added sugar needed! They’re perfect with a touch of butter and honey without being overly sweet. Plus, they’re a great option for little ones who don’t need extra sugar in their treats!
Dietitian Notes
- Sweetened with only bananas, these muffins have no added sugar and only contain 16 grams of net carbs.
- Each muffin contains 3 grams of protein and 2 grams of fiber.
- These muffins are perfect for kiddos, especially if you are avoiding or trying to reduce added sugar in your child's diet!
Recipe Tips
- This recipe is only lightly sweetened, so we are relying on overripe bananas to make it deliciously sweet. Be sure your bananas are nice and spotty, or even brown. If your bananas are not very brown, you can add 1 to 2 tablespoons of granulated sweetener or up to ½ to 1 teaspoon of pure liquid stevia.
- Measure the bananas after mashing to avoid adding too much moisture.
- Use the 'spoon and level method' when measuring the gluten-free flour.
- I like using unbleached nonstick parchment paper muffins liners or silicone muffin liners for this recipe. Regular paper liners can work, but should be sprayed with cooking spray before filling and the muffins should be completely cooled to help them remove cleanly from the liner.
- Muffins using silicone liners will take slightly longer to cook.
Try These Other Great Gluten-Free Treats
Looking for other tasty recipes? Here are a few you might like:
Did you try these Sugar-Free Gluten-Free Banana Muffins?
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📖 Recipe
Sugar-Free Gluten-Free Banana Muffins
Equipment
- 2 Mixing bowls
- Fork
- Rubber Spatula
- Whisk
- 12-count muffin tin
- Silicone muffin liners or nonstick paper liners regular paper liners may stick
Ingredients
- 1 ½ cup Mashed overripe banana about 4 medium bananas (365 g)
- 2 Large eggs
- ⅓ cup Avocado oil or melted and cooled coconut oil
- 1 tablespoon Vanilla extract
- 1 ½ cups Gluten-free 1:1 all-purpose flour containing xanthan gum (210 g)
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- ½ teaspoon Sea salt
- Optional - Add 1 teaspoon of pure liquid stevia or monk fruit sweetener if you want the muffins a little sweeter
Instructions
- Preheat the oven to 350 F. Line a muffin tin with silicone or nonstick paper liners (regular paper liners may stick to these muffins) and set aside.
- Peel and mash the bananas with a fork in a large mixing bowl until there are no large lumps. Measure out 1 ½ cup and return to the bowl, discarding any excess. Because we are only sweetening using banana, make sure your bananas are overripe and that you have a full (but level) 1 ½ cups.
- In the bowl with the mashed banana, add the eggs, avocado oil, vanilla extract. Whisk together until well combined.
- Add the gluten-free flour, baking soda, cinnamon, and salt to a separate mixing bowl and whisk together until there are no clumps.
- Pour the dry ingredients into the bowl with the wet ingredients and stir together until there are no streaks of clumps of dry ingredients. Avoid over-mixing.
- Divide the batter between the muffin wells. You can use a scant 2-ounce ice cream scoop to make this easier.
- Place the muffins in the oven and bake for 16-20 minutes (18 was perfect for my oven). Remove from the oven and allow them to cool. Note that silicone muffin liners will take slightly longer to bake.
Notes
-
- This recipe is only lightly sweetened, so we are relying on overripe bananas to make it deliciously sweet. Be sure your bananas are nice and spotty, or even brown. If your bananas are not very brown, you can add 1 to 2 tablespoons of granulated sweetener or up to 1 teaspoon of pure liquid stevia.
-
- Measure the bananas after mashing to avoid adding too much moisture.
-
- Use the 'spoon and level method' when measuring the gluten-free flour.
-
- I like using unbleached nonstick parchment paper muffins liners or silicone muffin liners for this recipe. Regular paper liners can work, but should be sprayed with cooking spray before filling and the muffins should be completely cooled to help them remove cleanly from the liner.
-
- Muffins using silicone liners will take slightly longer to cook.
Erin says
Just made these for the first time and they are so good! I made them as mini muffins and my girls absolutely love them!
Amanda McGillicuddy says
Thanks, Erin! So happy your girls love them!
Joe says
I substituted 1 tsp pure monk fruit powder for the stevia. Fabulous
foodbornewellness.com says
Thanks, Joe! Glad you enjoyed it!!
Kenya P says
These are amazing! I used keto maple syrup instead and they turned out perfect....very addicting 😅