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Gluten Free Banana Muffins

Gluten Free Banana Muffins

These Gluten Free Banana Muffins are so moist and delicious you'll never know that they're Gluten Free!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18 muffins
Calories 163kcal
Author Nicole Crocker


  • 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.


Serving: 1muffin | Calories: 163kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 126mg | Potassium: 186mg | Fiber: 3g | Sugar: 10g | Vitamin A: 105IU | Vitamin C: 2.3mg | Calcium: 56mg | Iron: 0.8mg