Gluten-Free Banana Muffins with Walnuts

Prep: 10 minCook: 27 min12 muffinsmediumAmerican
Gluten-Free Banana Muffins with Walnuts

Tender, naturally sweet gluten-free banana muffins made with a surprising ingredient: mayonnaise, which keeps them moist without dairy or eggs. The coconut sugar adds subtle caramel notes while walnuts provide gentle crunch. Perfect for breakfast, snacks, or lunchbox additions. This recipe delivers bakery-quality texture using accessible gluten-free flour and pantry staples.

VegetarianGluten-FreeDairy-Free

Ingredients

Yield: 12 muffins
  • 5 small bananas, mashed
  • 1 ½ cups Bob's Red Mill gluten-free 1 to 1 baking flour
  • ¾ cup coconut sugar
    cane sugar or brown sugar1:1neutral sweetener swap

    confidence: 4

    Full guide →
  • ¾ cup mayonnaise
    Greek yogurt0.75:0.75adds tangslightly denser crumbadds dairy

    confidence: 3

    Full guide →
  • 1 ½ teaspoons baking soda
  • ½ cup walnuts, chopped(optional)
    pecans or chopped almonds1:1optional

    confidence: 5

    Full guide →

Instructions

  1. 1

    Mix mashed bananas, gluten-free flour, coconut sugar, mayonnaise, and baking soda in a large bowl until well blended.

  2. 2

    Fold in walnuts if using.

  3. 3

    Line a 12-hole muffin tin with paper liners and fill each hole to just below the rim with batter.

  4. 4

    Bake at 350°F until a toothpick inserted in the center comes out dry, 25 to 30 minutes.

  5. 5

    Cool completely before serving.

Tips

Tip 1

Use true mayonnaise (egg-based), not Miracle Whip, for proper moisture and structure. The emulsifiers are essential.

Tip 2

Fill muffin cups consistently just below the rim to ensure even baking and prevent overflow.

Tip 3

Cool muffins fully before storing to prevent condensation, which makes them soggy.

Good to Know

Storage

Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.

Make Ahead

Batter can be prepared up to 4 hours ahead and refrigerated. Bake just before serving for best texture.

Serve With

Serve at room temperature or gently warmed. Pairs well with coffee, tea, or yogurt.

Common Mistakes

Watch

Use mayonnaise not Miracle Whip to avoid dense, dry muffins with poor crumb structure

Watch

Do not overfill muffin cups to avoid batter spilling and uneven baking

Watch

Bake until toothpick is completely dry to avoid undercooked, gummy centers

Substitutions

walnuts→
pecans or chopped almonds1:1optional

confidence: 5

Full guide →
coconut sugar→
cane sugar or brown sugar1:1neutral sweetener swap

confidence: 4

Full guide →
mayonnaise→
Greek yogurt0.75:0.75adds tangslightly denser crumbadds dairy

confidence: 3

Full guide →
Bob's Red Mill 1 to 1 flour→
other certified gluten-free blends1:1results vary by brand

confidence: 2

Find more substitutions →

FAQ

Can I make these vegan?

Replace mayonnaise with vegan mayo and use a flax egg substitute if your mayonnaise-free batter needs binding. Coconut sugar and gluten-free flour are naturally vegan. Results may vary; vegan mayo has different emulsifying properties.

Can I freeze these muffins?

Yes. Cool completely, wrap individually in plastic wrap, then place in an airtight freezer container for up to 3 months. Thaw at room temperature for 1-2 hours or microwave briefly to warm.

What if my muffins come out dense?

Ensure you used real mayonnaise, not Miracle Whip or mayo substitute. Also check that baking soda hasn't expired. Overmixing can also cause density; mix until just combined.