Gluten Free Banana Pecan Muffin Recipe

Affiliate Link Disclosure B

One of my favorite Fall breakfasts is a yummy muffin with some hot tea. There is just something so comforting and relaxing about enjoying the crisp air with something warm and delicious.

If you’d like to enjoy a treat in the morning, try this Gluten Free Banana Pecan Muffin Recipe (scroll down for the non-gluten free version). 


Gluten Free Banana Nut Muffins

Yield: 12-14 muffins

Gluten Free Banana Nut Muffins


  • 2 cups all purpose gluten free baking flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 2 eggs, lightly beaten
  • 6 ripe bananas, mashed
  • 3 tablespoons maple syrup
  • 1 cup pecans, chopped


  1. Preheat oven to 350 degrees.
  2. Lightly grease (or spray with oil) 12 cup regular muffin tin
  3. In a large bowl, combine flour, baking powder and salt.
  4. In a separate bowl cream together butter and sugar.
  5. Stir in eggs, mashed bananas and maple syrup.
  6. Mix until well blended.
  7. Add liquid ingredients to dry along with pecans.
  8. Stir until batter is just moist.
  9. Spoon batter into muffin tin, filling each cup 3/4 full.
  10. Bake for 15-20 minutes or until muffin tops are golden brown and a toothpick inserted in the center comes out clean.

We use Bob’s Red Mill All-Purpose Gluten-Free Baking Flour in this recipe. You can get (4) 22 ounce packages for just $12.01 right now with Subscribe and Save*.

Click here for more details.

*Subscribe and Save is a way to sign up for automatic shipments. You can cancel this service at any time. Read more here.


Banana Pecan Muffin Recipe


  • 1 3/4 cup all-purpose flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 egg, beaten
  • 1/2 cup milk (or 1/4 cup milk + 1/4 cup water)
  • 1/4 cup cooking oil (we use extra virgin olive oil)
  • 3/4 cup mashed banana
  • 1/2 cup pecans, chopped


  1. Preheat oven to 400 degrees.
  2. In a large mixing bowl combine flour, sugar, baking powder and salt.
  3. In a separate bowl combine egg, milk and oil.
  4. Add mashed banana to egg mixture and mix well.
  5. Add wet ingredients to dry.
  6. Add pecans.
  7. Mix until batter is just moistened.
  8. Fill muffin tin cups 3/4 full.
  9. Bake at 400 degrees until muffin tops are lightly brown and a toothpick inserted in the center of the muffin comes out clean.


You May Also Enjoy:

GF Apple Crisp

More Easy Recipes

Five Fun Fall Activities







*This post contains affiliate links.

I’m linking up at Tasty Tuesdays and Gluten Free Wednesdays!


Related AD Topics


Leave a Reply

Your email address will not be published. Required fields are marked *