These Gluten Free Banana Muffins are so moist and delicious you’ll never know that they’re Gluten Free!
When it comes to baking regular gluten and dairy filled things I definitely know way my way around the kitchen. When it comes to gluten free though things become a bit more complicated. My family is pretty particular about how things taste and if it’s not good they let me know. So when I find a recipe like this one I get pretty excited!
I seriously can’t get over that there is no added sugar or other sweeteners in it. The bananas and coconut flour have plenty of sweetness on their own so any thing else is really unnecessary. Of course the chocolate chips help with the sweetness too. I used Enjoy Life Allergy Friendly mini chocolate chips. It’s an easy way to keep the recipe Gluten Free and Dairy Free.
One of my clients shared this recipe with me last week. She is an avid Cross fitter and tries to eat a “Paleo” diet as much as possible. She offered me a muffin while I was taking a break. I honestly wasn’t expecting much. I’ve eaten gluten free baked goods before and sometimes they’re yummy and sometimes they’re just…ehh. One bite of these Gluten Free Banana Muffins though and I was hooked!
The ingredients were so simple and I had them already sitting in my pantry so I quickly whipped up a batch as soon as I got home. I was heading to pick my daughter up from college the next day and I knew they’d be the perfect healthy treat to have waiting for her when she got home.
My son downed about 5 of them, I had 1 and my mom had 1 then once my daughter arrived she quickly gobbled up 4! Moving out of a dorm room is hard work and apparently you work up quite an appetite!
By the time I went to photograph them for this post there was only 1 left!
No problem though. I just whipped up another batch and we added them to our Mother’s Day Brunch menu! Perfect!
Gluten Free Banana Muffins
- 4 Bananas ,the more ripe, the better, mashed with a fork
- 4 Large Eggs
- 1/2 Cup Almond butter or peanut butter
- 2 Tablespoons Coconut oil ,melted
- 1 teaspoon Vanilla extract
- 1/2 Cup Coconut flour or almond flour I used coconut
- 2 teaspoons Cinnamon
- 1/2 teaspoon Nutmeg
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 Cup Mini allergen free chocolate chips plus more to sprinkle on top
- Preheat oven to 375 Degrees F. Line standard muffin tin with paper liners. Makes about 17-18 muffins
- In a large mixing bowl mash bananas well. Add eggs, almond butter, coconut oil, vanilla and mix well with a hand mixer on high.
- Add dry ingredients and mix to combine.
- Fold in 1 cup of chocolate chips.
- Fill each lined tin evenly with about 1/4 C of batter. Top with chocolate chips.
- Reduce oven temperature to 350 degrees F and bake for about 20 minutes or until a toothpick inserted comes out clean.
- Remove from oven and let cool.
- *Feel free to put any of your favorite add ins to them. Such as nuts.
- **If you're not adding the chocolate chips and you want a bit more sweetness try adding a tablespoon of honey or agave.
Recipe was slightly adapted from Paleo Grubs. That’s where my client got the original recipe.
Whether you need to eat a Gluten Free Diet or you just want a muffin that’s a bit more healthy these Gluten Free Banana Muffins are a must make! Try it out on your family and watch them gobble them up!
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Here are some more great Gluten free recipes for you to try. Just click on the picture for the recipe.
I’m so happy you told me about these muffins. I made them this morning and Rylee LOVED them. I had to hide them from her or she would have eaten the whole batch. All the kids loved them. Thank you again for sharing! Any other recipes or suggestions for gluten free muffins, please let me know!
Nicole Crocker says
I’m so happy you got to try them and that they all loved them! I know what you mean about hiding them…my kids can down several in one sitting! If you click on the recipe tab at the top of my blog you’ll get a drop down and if you scroll down there is a “gluten free” tab you can click. You’ll get all the gluten free recipes I have on my site. I have a yummy flourless chocolate cake that’s also super easy to make and absolutely delicious. Maybe for her birthday!
[email protected]/wp says
I make a banana cookie that is gluten free and diabetic friendly – these also can VERY easily be a diabetics best friend!! I love using almond flour, and have used some coconut flour as well. It just takes a little less of the coconut flour or it gets too dry.
It looks like you’ve nailed it! Pinning!!
Hello, What can I use instead of Coconut oill?
Nicole Crocker says
Hi Sonya, I used coconut oil as a healthier option and because my daughter has some lactose intolerance issues. You could use a vegetable, canola oil or butter. Pretty much any mild flavor oil that is good for baking.
Recovering from hip surgery with crutches in hand, I hear a sweet voice enter my home. I look down from the balcony and there is the lovely Nicole with a plate of freshly baked muffins. She tells me these are Gluten Free and no sugar added. Let me tell you …. these are over-the-top fabulous. I told my husband he couldn’t have any (only kidding). We enjoyed these for breakfast, as a mid-day snack and even with dinner. A home run, out of the ballpark. Thank you Nicole for sharing such an amazing receipt.
Nicole Crocker says
I’m so glad you liked them Barbara! It was my pleasure. Hope you are feeling better! 🙂
Made these today on day 3 of Covid-19 isolation. Used what I had in house – no subs – all pantry ingredients. Used peanut butter, would probably like almond better. Coconut flour. The recipe halved beautifully – got 8 muffins. Love that there is no added sugar at all apart from the chocolate chips. I used full size chips – if you do give them a rough chop to disperse them better. An excellent recipe – the hubs loved i ttoo. And a great diversion.
Nicole Crocker says
Thanks for the tips on altering recipe with pantry ingredients. Stay safe!