If you love Nutella then you will definitely love this recipe for Gluten Free Banana Nutella Muffins. A simple recipe that is the perfect way to use up ripe bananas. Not a fan of Nutella? Feel free to leave out the Nutella and add some chocolate chips or chopped-up nuts instead. Or just leave them plain.
Recipe Ingredient Notes
Gluten Free Flour: I tested this recipe with Bob’s Red Mill 1 – to 1 and King Arthur Measure for Measure and both blends work great. I did have some texture issues with the raw muffin batter made with Cup4Cup. All those blends mentioned already contain xanthan gum.
Almond Flour: The almond flour gives those gluten free banana nutella muffins their beautiful structure and crumb. If you prefer to keep this recipe nut-free, please substitute the almond flour with the same amount of gluten-free flour. (Pro Tip: Check the baking aisle at your local Aldi – their Almond flour is exceptional)
Nutella: You will need about half a 13oz jar of Nutella for this recipe. If you are not a fan of Nutella, feel free to substitute this with your favorite chocolate spread. You may also use peanut butter such as Jif Creamy Peanut Butter.
Bananas: I like to use ripe bananas, with a lot of brown spots but aren’t mushy. You can also use frozen bananas for this recipe. To freeze bananas, just place them with their peel in the freezer. When I am ready to use them, I place them in a bowl and allow for them to thaw at room temperature. Please be aware that they will release some liquid. You may discard that liquid.
How to make Gluten Free Banana Nutella Muffins
Gluten Free Banana Nutella Muffins are the perfect recipe to make if you are new to gluten-free baking. All you need are two bowls, a whisk, a spatula, measuring spoons, a kitchen scale, a cookie scooper, and of course a muffin tin.
Step 1: Line your muffin tin with 12 muffin papers and set them aside.
Step 2: Start by sifting together the gluten-free flour, baking powder, baking soda, milk powder (if using), salt, and cinnamon in a bowl and set aside.
Step 3: In a separate large bowl combine the sugars, mashed bananas, vanilla, eggs and oil and whisk together
Step 4: Add the wet ingredients to your dry ingredients and mix with a spatula until fully combined. While we don’t have to worry about building gluten, try not to overmix your batter.
Step 5: Using a 2 tablespoon scoop (like the #20 scoop used for cookies), drop some plain batter in each cavity.
Step 6: Spoon one teaspoon of Nutella on top of the muffin batter and top with another scoop of gluten-free banana muffin batter.
Step 7: Top each muffin with more Nutella and use a knife or a toothpick to swirl it into the dough. This can be tricky (and messy) but remember, this does not have to be perfect. If you like, top each muffin with a slice of banana and some coarse sugar.
Step 8: Place in the fridge while your oven preheats to 350F. Resting your muffin batter, even if it’s just 15-30 minutes will help hydrate the flour which builds a better crumb.
Step 9: Bake your muffins at 350F for 18 minutes, rotate the muffin pan, and continue to bake for an additional 8 – 10 minutes until they are golden brown and feel firm. You can check with a toothpick to make sure the middle is fully baked (Insert a toothpick in the middle of your muffins – it should come out clean with no raw dough stuck to it)
Step 10: Remove the Gluten Free Nutella Banana Muffins from the oven, and allow them to cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Storing and Freezing of Gluten Free Banana Muffins
Store the gluten-free banana nutella muffins in an airtight container at room temperature for up to 5 days. These muffins are the best eaten the day they were baked.
To freeze the gluten-free muffins, place them on a sheet tray and pop them in the freezer for 30-45 minutes or until they are solid. Once frozen transfer them to an airtight container or freezer bag. Freeze up to 3 months. When ready to eat, allow for them to thaw at room temperature or nuke in the microwave for 15-30 seconds.
FAQ for Gluten Free Banana Nutella Muffins
Can I make this muffin batter ahead of time?
Yes. When I owned my bakery, I would make my muffin batter the night before and bake them in the morning. Keep this in mind for the holidays – think fresh-baked muffins on Thanksgiving or Christmas Morning but without making a huge mess in your kitchen the second you get up. Resting the batter for several hours or even overnight gives the starches in the flour more time to absorb the moisture from the liquid ingredients used in the batter.
How long will my muffin batter last?
I recommend baking your muffin batter within 48 – 72hrs.
Can I make this recipe without Nutella?
If Nutella is not your thing, feel free to leave it out. Those muffins are exceptional with Chocolate Chips to make Banana Chocolate Chip Muffins. I also tried them with chopped pecans and walnuts.
Can I make this recipe for Gluten Free Banana Muffins without nuts?
To make this recipe nutfree, omit the almond flour and make sure to add 50 grams of gluten free flour instead. Clearly also skip the Nutella since it is a nut based product.
Can I use “regular” flour in this recipe?
Yes, you can use wheat-containing flour in this recipe but you need to change the amount to 240 grams.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
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- 265 grams Gluten Free Multi Purpose Flour
- 35 grams Almond Flour
- 2 teaspoons milk powder (optional)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 350 grams mashed ripe bananas (about 3 medium or 2 large bananas)
- 100 grams light brown sugar
- 45 grams granulated white sugar
- 75 grams neutral vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 jar Nutella
- coarse sugar and an additional banana for decoration (ripe but not overripe)
How to make Gluten Free Banana Nutella Muffins
- Line your muffin tin with 12 muffin papers and set aside.
- Start by sifting together the gluten free flour, baking powder, baking soda, milk powder (if using), salt, and cinnamon in a bowl and set aside.
- In a separate bowl combine the sugars, mashed bananas, vanilla, eggs and oil and whisk together
- Add the wet ingredients to your dry ingredients and mix with a spatula until fully combined. While we don't have to worry about building gluten, try not to overmix your batter.
- Using a 2 tablespoon scoop (like the #20 scoop used for cookies), drop some plain batter in each cavity.
- Spoon one teaspoon of Nutella on top of the muffin batter and top with another scoop of gluten free banana muffin batter.
- Top each muffin with more Nutella and use a knife or a toothpick to swirl it into the dough. This can be tricky (and messy) but remember, this does not have to be perfect.
- If you like, top each muffin with a slice of banana and some coarse sugar.
- Place in the fridge while your oven preheats to 350F. Resting your muffin batter, even if it’s just 15-30 minutes will help hydrate the flour which builds a better crumb.
- Bake your muffins at 350F for 18 minutes, rotate the muffin pan, and continue to bake for an additional 5 – 7 minutes until they are golden brown and feel firm. You can check with a toothpick to make sure the middle is fully baked (Insert a tooth pick in the middle of your muffins – it should come out clean with no raw dough stuck to it)
- Remove from the oven, allow to cool for 5 minutes in the muffin tin and then transfer them to a cooling rack to cool completely.
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Amount Per Serving: Calories: 266