Gluten Free Banana Muffins
These Gluten Free Banana Muffins are so delicious and perfectly moist. Made with ripe bananas and just a little bit of coconut sugar for extra sweetness, these muffins are a perfect healthy breakfast or snack option. These muffins are also made with almond flour, which is higher in protein and makes the texture cakey and amazing. My family and I LOVE these gluten free banana muffins and so I hope you do too!
Not only is this recipe yummy and satisfying, it’s also completely paleo, gluten free, grain free, dairy free, soy free and refined sugar free.
More Gluten Free Recipes
If you like this recipe then, check out my other gluten free breakfast recipes like The Best Granola Clusters (Vegan + Gluten-Free). As well as my Peanut Butter Banana Oatmeal Cookies (Vegan + Gluten-Free) and my Healthy Oatmeal Recipe with Easy Candied Walnuts (Vegan + Gluten-Free).
Gluten Free Banana Muffins Dry Ingredients:
Blanched almond flour: This is the flour we use in order to keep these muffins grain-free and gluten-free. I recommend only using blanched almond flour to avoid changing the texture of the muffins.
Tapioca starch: This is a grain-free flour that has a similar texture to corn starch. This is what we’re using in place of gluten for the sticky binder in this recipe.
Cinnamon and nutmeg: These are both common spices that you most likely have in your cupboard. Feel free to swap these out for whatever you prefer-otherwise, leave them out completely.
Baking powder and baking soda: These are the rising agents in the recipe. If you need a paleo baking powder, it’s very simple to make at home and here is a great recipe by Delightful Mom Food.
Sea salt: I love to add some sea salt to bring out the other flavors in this recipe. You can use any fine grain salt you want or leave it out if you prefer.
Gluten Free Banana Muffins Wet Ingredients:
Very ripe mashed bananas: Very ripe bananas will be easier to mash and will also be much sweeter in this recipe.
Melted and cooled coconut oil: Make sure to let the coconut oil cool to room temperature in order to avoid it solidifying in the other wet ingredients.
Eggs: I love to use pasture raised eggs whenever I can. I have not tried an egg replacement in this recipe so use them at your own risk!
Vanilla extract: I used a pure vanilla extract from Costco but you can leave this ingredient out if you like.
Coconut sugar: I wanted to add just a little bit more sweetness than the bananas offer in this recipe. You can use 1/4 cup or 1/2 cup depending on your sweetness preference or leave this extra sugar out entirely.
Crushed pecans: Instead of pecans, you can substitute chocolate chips, any other nut you prefer, or leave them out if you don’t want anything.
Gluten Free Banana Muffins Instructions:
- In one mixing bowl add almond flour, tapioca starch, cinnamon, nutmeg, baking powder, baking soda and sea salt. Mix until thoroughly combined. In another mixing bowl add mashed banana, coconut oil (melted and cooled to room temp), eggs, vanilla extract and coconut sugar. Then, whisk until well combined.
- Transfer the dry ingredients into the wet and stir until almost all the way combined. Then add crushed pecans and finish stirring while being mindful not to overmix.
- Place equal amounts of batter between 12 muffins in a regular muffin tin that has been thoroughly greased or lined with muffin cups.
- Place muffin tin in a preheated oven at 325 degrees Fahrenheit. Bake for 25 minutes or until you can insert a toothpick that comes out clean (which means they are done).
Gluten Free Banana Muffins Recipe (Paleo + Dairy Free)
Yield: 12 muffins
- 1 3/4 cups almond flour (blanched)
- 1/2 cup tapioca starch
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 3/4 teaspoon baking powder (paleo if needed)
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/4 cup very ripe banana (mashed)
- 1/4 cup coconut oil (melted and cooled to room temperature)
- 4 eggs
- 1 Tablespoon vanilla extract
- 1/4-1/2 cup coconut sugar (use 1/2 cup if you like them more sweet)
- 1/2 cup crushed pecans + more for on top (or any other nut you prefer)
- Preheat your oven to 325 degrees Fahrenheit. Line a muffin tin with muffin cups or grease thoroughly and set aside.
- To a large mixing bowl, add blanched almond flour, tapioca starch, cinnamon, nutmeg, baking powder, baking soda and sea salt. Stir to combine well.
- To a separate large mixing bowl, add mashed ripe banana, melted and cooled coconut oil, eggs, vanilla extract and coconut sugar. Use a whisk to combine all wet ingredients.
- Transfer wet ingredients to the bowl of dry ingredients and gently stir until almost fully mixed, then add in crushed pecans and stir until just combined. Try not to overmix the batter as it can stop the rising agents from working properly.
- Now, add an equal amount of batter to each muffin cup among a twelve cup muffin tin. Add some more crushed pecans on top of each muffin along with anything else you desire. You can add chocolate chips, a sprinkle of coconut sugar, etc.
- Place muffins in the oven and bake for 25 minutes or until an inserted toothpick comes out clean.
- Enjoy fresh or save in an airtight container for snacks for 2-3 days.
Want More Gluten Free Breakfast Recipes?
This post was a recipe for Gluten Free Banana Muffins which are paleo and dairy free as well. If you enjoy this recipe, you’ll love my other gluten free breakfast recipes. Check out my Healthy Oatmeal Recipe with Easy Candied Walnuts (Vegan + Gluten-Free). As well as my recipe for Peanut Butter Banana Oatmeal Cookies (Vegan + Gluten-Free) and The Best Granola Clusters (Vegan + Gluten-Free).
If you make these muffins, please make sure to leave a comment below and let us know how you like them!