Banana muffins are a wonderful use for over-ripe bananas, in fact the more sorry looking, the better!  These muffins are both simple and delicious.  Next time you have some over-ripe bananas give them a whirl, you’ll be very pleased with the results.  Either regular SR flour or gluten free flour works equally well, so feel free to use whichever suits you and your family.  I find the Aldi brand “Has No” gluten free flour yields excellent results and is very economical.  The recipe also works well as a loaf cake, just adjust the cooking time accordingly. These muffins also freeze very well, I tend to wrap them individually and pop them in the freezer for easy morning tea snacks for the week.  Baking a double batch is always a great time saver too!

Easy gluten free banana muffins (makes 12)


  • 130 g soft butter
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 3 over-ripe bananas
  • ¾ cup almond meal
  • 1 cup gluten free SR flour
  • ½ tsp bi-carb soda
  • 1 tsp cinnamon


  1. Beat butter and sugar until light and creamy.
  2. Add eggs and beat.
  3. Add mashed bananas, beat slightly.
  4. Add dry ingredients and fold together with a wooden spoon, stirring gently to combine.
  5. Spoon into muffin tins, I use paper liners for easy of cleaning etc, but that’s not necessary.
  6. Bake for approx. 20 mins, 180 degrees (170 fan forced), muffins are cooked when a skewer comes out clean.  If using a loaf pan rather than muffins, check for doneness after 30 mins.