This recipe is moist and flavorful without gluten, dairy or sugar!
I’ve been making the best gluten free banana muffins for over a year now. It’s my favorite go-to treat to bake when I’m craving something sweet and I have ripe bananas. I had a dream the other day that my banana muffins were famous and celebs like Jennifer Aniston were ordering them for all their parties. So I guess we could call these my famous banana muffins now 😉 You be the judge & tag me @brittbehealthy when you make these!
What is in it?
Most banana muffins consist of lots of sugar, vegetable oil or butter, dairy and gluten. As someone with dietary restrictions it can be tough to easily purchase a banana muffin from a bakery, so it’s nice to have this recipe in the back pocket.
Gluten Free Flour: According to my food sensitivity tests I’m actually not gluten intolerant, BUT I tend to bake gluten free because gluten can still be an inflammatory in the body. Also, with so many folks gluten free now, It allows me the chance to share the muffins with more people! I use Bob’s Red Mill 1 to 1 GF baking flour. If you don’t need to keep it gluten free you can use other flour.
Coconut Oil: this is my favorite alternative to other oils or butter because it is considered a quality fat. Coconut oil is a monounsaturated fat which helps to increase your good cholesterol in the body.
Sweetener: There is no sugar added, but the muffins are sweetened with the ripe bananas, pure maple syrup and spices! The spices such as cinnamon and nutmeg actually enhance the sweet flavor.
Can you make this into Banana Bread?
Yes! The only difference is you will put it in a loaf pan and bake it at 325’F for 50-60 minutes. Super simple. I choose to line my loaf pan with parchment paper to be able to easily slip the bread out. Then I let it cool on a cooling rack before slicing.
Extras you can add to the recipe
Banana muffins are my favorite because it is so easy to add things depending on what you want!
Sweeter: If you want your muffins to be sweeter you can add some dark chocolate chips (recommend 70% cocoa), berries, or dried fruit.
Extra nutrition: If you want to add more nutritional value to the muffin (especially if you’ll be eating these for breakfast) I recommend mixing in a spoon full of chia seeds, ground flax seeds, hemp seeds, or nuts in the batter. These will all add fiber, protein, and healthy fats!
Decorative topping: If you just want to make these pretty you can add a slice of banana to the top before baking, sprinkle walnuts on top, create a crumble topping, or finish it off with Simple Mill’s Vanilla Frosting.
Perhaps I’m slightly biased but I think these are the best gluten free banana muffins! Not only are they tasty but they’re healthy, versatile, and can be breakfast, a snack or dessert.
Save this to Pinterest and leave a comment below what you think!
If you want some other tasty baked treats check out these recipes:
The Best Gluten Free Banana Muffins
- muffin pan
- 1/3 cup melted coconut oil
- 1/2 cup pure maple syrup
- 2 mashed ripe bananas
- 2 eggs
- 1/4 cup almond milk
- 1 tsp pure vanilla extract
- 1 3/4 cup Gluten Free Flour Bob's Red Mill 1 to 1 GF baking flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbls Pumpkin spice seasoning If you don't have it do the spices below
- 1/2 tsp cinnamon Alternative
- 1/2 tsp nutmeg Alternative
- 1/4 tsp ground ginger Alternative
- Preheat the oven to 375'
- Before we get started, it is important to add the ingredients in as listed. I have learned that if you mix cold items with warmed ones too soon it can ruin the batter. In a bowl mix the melted coconut oil, maple syrup, and 2 mashed bananas.
- Next, add in the 2 eggs, almond milk and vanilla extract.
- Once combined, add in the flour, baking soda, salt, and spices until you get a semi-thick batter
- Spray your muffin pan with oil or grease with melted coconut oil OR insert desired cupcake liners.
- If you want to add any extras such as chocolate chips, chia seeds, ground flax seeds, hemp seeds or nuts do it now.
- Fill each section of the muffin pan 1/2 way. The muffins will rise so if you want them taller you can add a little more.
- Bake in the oven for 10 minutes or until slightly golden.
- Once ready, take the muffins out and place on a cooling wrap until cooled down enough to eat!