Gluten-Free Banana Flax Muffins

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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Bananas, applesauce and molasses help to keep these Gluten-Free Banana Flax Muffins moist and not crumbly. A satisfying alternative for a favourite muffin.

Bananas, applesauce and molasses help to keep these gluten-free banana flax muffins moist and not crumbly. 

I don’t do a tonne of gluten-free baking but I have been chipping away at these sorts of recipes over the past few year. Through trial and error I have learned a lot – mostly from readers who have chimed in with terrific advice each time I post something new.

Through my experimenting I have learned that with gluten-free baking, fruit puree is your friend. It helps to keep gluten-free baked goods moist and tender. Molasses has the same effect so I have had great success with my gluten-free baked goods that combine the two.

My preferred GF flour blend is a homemade version from a cookbook called The Allergen-Free Baker’s Handbook by Cybele Pascal :

Gluten-free flour blend:

4 cups fine brown rice flour, 1 1/3 cups potato starch (not potato flour), 2/3 cup tapioca flour. Whisk together and store in an airtight container.

This blend lasts well when stored in a dry cupboard.

This recipe for gluten-free banana flax muffins is an adaptation of my favourite recipe for whole wheat banana flax muffins.

 Bananas, applesauce and molasses help to keep these Gluten-Free Banana Flax Muffins moist and not crumbly. A satisfying alternative for a favourite muffin.

Gluten-Free Banana Flax Muffins Recipe

Makes 12 muffins


  • 3 ripe bananas
  • 2/3 cup sugar*
  • 1 egg
  • ¼ cup Crosby’s Fancy Molasses
  • 1/4 cup grape seed oil or canola
  • ½ cup unsweetened apple sauce
  • 2 cups all-purpose gluten-free flour (spooned in)
  • 1.5 tsp. baking soda
  • ½ tsp xanthan gum
  • ½ tsp. salt
  • 2 Tbsp. ground flax seed
  • 3 Tbsp. milk
  • 1 Tbsp. vanilla (this is not a typo!)

*Can reduce sugar to 1/3 cup.


  1. Preheat oven to 325 F and prepare muffin pans.
  2. Mash bananas with sugar. Whisk in egg then molasses, oil and apple sauce.
  3. In a separate bowl whisk flour with baking soda, xanthan gum, salt and ground flax.
  4. Add dry ingredients to banana mixture and mix gently until almost combined.
  5. Stir in milk and vanilla.
  6. Spoon into prepared muffin tins.
  7. Bake for 20-25 minutes

Nutritional info per serving (per muffin):

Calories: 230

Fat: 6.3 g

Saturated Fat: .7 g

Cholesterol: 16.2 mg

Sodium: 180 mg

Carbs: 40 (mostly from the bananas)

Sugar: 9.3 g

Protein: 4.6 g

Fibre 2.6 g

Potassium: 261.8 mg

Calcium: 65.2 mg

Folate: 82.7 DFE

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10 thoughts on “Gluten-Free Banana Flax Muffins

  1. Jane says:

    I have never made gluten free baked goods and don’t know what xanthan gum does. Is it necessary, especially when using only 1/2 tsp.? Thanks.

    1. Bridget Oland says:

      Hi Jane, The xanthan gum (looks like corn starch) helps with texture. It’s worth trying this recipe without it because of the fruit and ground flax. I can’t guarantee that the texture sill still be fine but I would try it.

  2. jean taylor says:

    are your cook books free????

    1. Bridget Oland says:

      Hi Jean, Yes, there is no charge. If you’d like us to send you a copy you can forward your mailing address to me:

      1. Suzanne says:

        Hi Jean .
        I would like to receive cookbooks. I really appreciate your recipe.

        1. Bridget Oland says:

          Hi Suzanne, We’d be happy to mail you a copy of our cookbook. I just sent you an email re: your mailing address.

  3. Marilyn says:

    Need nutritional facts with receipe

    1. Bridget Oland says:

      Hi Marilyn, Thanks for the reminder. I added the nutritional facts to the blog post.

  4. Suzanne says:

    All the recipe that I did were heaven on earth.
    Thank you so much for the good work.

    1. Bridget Oland says:

      Thank you Suzanne, it’s wonderful to know that people are enjoying my recipes. I appreciate that you took the time to let me know.

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