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Gluten-Free Banana Mini-Muffins

The cutest gluten free banana mini muffins that are moist and delicious
Sweet little mini-muffins with big banana taste.

Sweet Morsels

Week four began Monday. My month of soft foods only is slowly winding down. I can feel the diet working, spinning its soothing magic and calming this burning monkey gut of mine with scoops of mashed potato and spoonfuls of slow cooked soups between doses of kitten cuteness and favorite comedies. My medicine has been a stew of Protonix, Culturelle, baby food, and laughing as much as possible.

I'm a big believer in the healing power of a hearty guffaw.

But I'd be lying if I didn't confess I crave texture and crunch like there's no tomorrow. Who wouldn't? After four plus weeks of nothing more al dente than a boiled rice noodle, I am sorry to tell you I wake up dreaming of potato chips. I miss the nutty terrain of a pecan cracker. The sexy chewy center of  a chocolate chip cookie

This yearning has not gone unnoticed.

Steve has been pondering my dearth of oral satisfaction. And always one to roll up his sleeves and pitch in, he started  rummaging around the kitchen, imagining something I could eat- without repercussion. A treat soft enough to comply with my diet's rules. A go-between bite nestled somewhere in the middle of hot buttered toast (not allowed) and pureed pumpkin (allowed, but so dead boring).  

And thus the mini-banana muffin was born. A petite friendly bite of moist banana goodness. Not overwhelmed by cinnamon (off limits). Not studded with nuts (emphatic no-nos!). Just simple, clean, honest banana taste.

In a darling, non-pointy vegan parcel.

Gluten free vegan banana muffins warm from the ovenborder=

Banana Mini-Muffins Recipe

We did not add any spices to this recipe. The fresh banana taste is the star. Sometimes unadorned is what you crave. These babies are simple and very kid-friendly.

Preheat your oven to 375 degrees F. Lightly grease a mini-muffin pan and dust with a whisper of sorghum flour, or line with mini-muffin liners.

In a large bowl, mix:

1 cup mashed ripe bananas
1 cup organic light brown sugar
1/4 cup light olive oil
1 tablespoon bourbon vanilla extract
Ener-G Egg Replacer for 2 eggs mixed with 1/4 cup warm water  till frothy or use 2 organic free-range eggs
1/4 teaspoon lemon juice or mild rice vinegar

Whisk together in a separate bowl:

1 cup sorghum flour
1/2 cup potato starch (not potato flour!) or tapioca starch
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 teaspoon xanthan gum


Add the dry ingredients into the wet banana mixture and beat until blended. If the batter is too thick, add a little non-dairy rice milk, a tablespoon at a time, until the batter is smooth. The batter will be a bit thicker than cake batter.

Spoon the batter into the prepared mini muffin cups and bake in the center of a preheated oven for about 10 minutes, up to 15 minutes, if necessary. The muffins should be firm to the touch, and a wooden pick inserted into the center should emerge clean.

Cool the muffins briefly in the pan; then turn them out of the pan to keep them from getting soggy; continue to cool on a wire rack or serve warm.

Wrap leftover muffins; bag and freeze for easy on-the-go mini-treats. Reheat briefly in a microwave, to thaw and warm, if you wish. 

Yields 34 to 36 mini-muffins.


Add a dash of nutmeg and cinnamon, if you like a hint of spice.

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  1. So glad that it sounds as if you are feeling better. These reminded me of the days when the "banana diet" was the considered the treatment for celiac disease...the muffins sound lovely, and are going into my recipe box-but thank goodness our medical understanding has evolved!
    Sending love, light and continued healing.

  2. Gorgeous photos of the muffins! I will be so glad when you can crunch away on something!

  3. I'm going to try this recipe tomorrow. I think just the smell of the muffins will do me well. Sometimes its that simple. Peace.

  4. too good to be seen as a diet food, this is for all of us! Thank you!

  5. Glad to hear you're on the road to recovery. I could imagine how it could be really frustrating to crave crunchy! I bet you are already dreaming up what will be your first crunchy bite, once you're allowed. I would be. These look splendid. You are one lucky gal to have a husband that wants to solve your boring-food dilemmas!

  6. I'm so glad you are on the mend Karina! I hope your tummy heals nicely and the muffins look absolutely delicious! Sometimes simplicity is the very best medicine!

  7. dalle foto sono proprio irresistibili..penso anche nella realtà!:)

  8. I've never commented before but I love your blog, pictures, recipes...and am so glad you're starting to feel better but the big thing that got me to comment is your kitten! So darling, thanks for sharing!

  9. these look so good (and cute). i wouldn't be able to stop at just one mini muffin. i'd want more. ;-)


  10. I just made a batch and they are delightful. I followed the recipe exactly (used farm fresh eggs) and I wouldn't change a thing. So wonderful to have a gluten-free banana muffin that isn't gummy. Thank you! I better go before my kids eat the rest.

  11. Thank you, everyone! These tiny muffins are the perfect snack. xox

    And as for the kitten- it isn't mine, it's my son's girlfriend's new kitty. Isn't he sweet?

    Though- actually--- I am contemplating adopting a kitten. A furry companion to keep me company. I think it would be good for me.

    xox k

  12. Glad you're feeling better - that gave us all quite a scare, and I can imagine it must have been terrifying for you.
    These baby banana muffins look amazing!

  13. Lovely banana mini muffins. I have a question. I can't buy Xantham gum here in Belgium.
    Could you use Guar Gum instead?? Or someting else???

  14. Thanks, Katrina! xox

    Sophie, Yes, you could sub guar gum for xanthan gum in any recipe. They are interchangeable. Cheers!

  15. Wow, K, I am just catching up with you....what happened? So happy to know you are mending....Protonix has helped me immensely.
    Love and soothing wishes for good health from Chatham!


  16. So glad to hear that you are improving. The muffins look wonderful. You can't imagine how I appreciate your openness and your wonderful recipes. I make most of them and love them all. BE well!

  17. I so love banana in desserts! Your muffins look absolutely delicious!

  18. Hi Karina!
    I sure hope you are feeling much much better. I love your blog and all of the recipes - it's my go-to baking site for sure! I can't wait to try these banana muffins - I have uber-ripe bananas on my counter as we speak! This weekend maybe...

    I wanted to ask you if you can recommend anywhere in Santa Monica where I can get some coffee/breakfast/gluten free goodness on a Saturday morning. I'll be in SoCal @ the end of the month and plan to make a pit stop in Santa Monica one morning. I would love to hear any insider tips you can give me! Thanks!


  19. Good for you for admitting that you miss "the crunch". I too would desperately miss it. Glad you are feeling a little better - banana and mini chocolate morsels always helps !!

    Continued recovery and wishing you all the best.
    Take care : )

  20. Cute, very cute. I love the little, tiny-ness of these bite-sized babies. So very glad to hear that you're on your way to crunchiness!

  21. Gorgeous muffins. Banana always adds a delicious moistness to baked goods

  22. Just made these. Didn't have potato starch so I used corn meal instead, hoping for the best. Wow! So delicious. Moist and tasty and delicious, we couldn't even tell they were gluten free. I will be making these again for sure.
    Thanks so much for all your fabulous recipes

  23. Karina, just wanted to say thank you. I adapted this recipe to make baked donuts for my children and they are an absolute favorite. My son, who is autistic, had two of the most coherent sentences I have ever heard from him in relation to these banana gems. "I want to make some banana donuts Mama. Can we make some pretty please? Please?!"

    My girls were so worried when they saw that you had been in the hospital. I assured them that you are feeling better. They call you the recipe lady and you feel like family here. Big Hugs and hope you are indeed feeling, much, much better.

    ~Jenn Scott & Crew in Forest Grove, Oregon

  24. Anonymous06:33

    Dear Karina,

    I live in Indonesia so I have difficulty to find xantham gum and sorghum flour...

    Are there any substitute that I can use to replace them?


  25. Anonymous16:08

    Can I use brown rice flour instead?


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Wishing you a delicious and beautiful day!

Karina - Gluten-Free Goddess xox