Gluten Free Banana Muffins

This Gluten Free Banana Muffins recipe is made with coconut flour, almond butter, bananas, eggs and a little coconut oil. They turn out light and airy and they’re loaded with delicious banana flavor. 

To make this Gluten Free Banana Bread Muffins recipe we take a few simple ingredients, toss them in a blender, then scoop the mixture into a cupcake tin and bake for about 20 minutes.

What We Love About These Gluten Free Banana Bread Muffins

• They’re light and fluffy
• Rich banana flavor
• Easy to make
• Great for breakfast or afternoon snack

Gluten Free Banana Muffins Recipe

• Eggs.  We use free-range brown eggs for this recipe.
• Bananas. Use ripe organic bananas (about 2-1/2 cups mashed). The riper the bananas, the sweeter and more flavorful the muffins will be.
• Nut butter.  We use almond butter for this recipe, but you can use peanut butter if you prefer (creamy or crunchy).
• Oil. We use melted coconut oil for these muffins – but you could use another oil if you prefer (canola, sunflower, etc).
• Flour. These muffins are made with coconut flour, which keeps the muffins light and airy.
• Baking soda, baking powder. Baking soda helps muffins rise and powder keeps them light and airy.
• Pure vanilla extract. Vanilla extract adds a delicious flavor to the muffins.

Find printable recipe with the measurements below.

Variations

• Use peanut butter instead of almond butter.
• Toss in chopped walnuts.
• Add chocolate chips.

How to Make Banana Bread Muffins 

This banana bread muffins recipe is so easy to make. You just toss everything in a blender and blend together. If you don’t have a blender, then  add everything to a mixing bowl and whisk together. 

1. Preheat Oven. Before you blend your ingredients together, line your muffin tin with liners and pre-heat oven to 350 degrees
2. Blend Wet Ingredients. Combine the bananas, eggs, almond butter, pure vanilla extract and coconut oil in a blender or food processor
3. Blend Dry Ingredients. Add the coconut flour, baking soda, baking powder and sea salt and blend well
4. Prepare Muffin Tin. Using an ice cream scoop, spoon the batter into a cupcake pan prepared with paper cupcake cups
5. Bake. Bake for 20 to 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean
6. Enjoy. Cool on wire cooling rack and enjoy.

Checking Muffins For Doneness

An easy way to  can check to see if your muffins are done is by sticking a toothpick in the center of a muffin. If the muffins are done, the toothpick will come out clean, and if the muffins aren’t quite done yet, the toothpick will come out with a little moist batter on it.

Tips For Storing Muffins

To prevent muffins from turning sticky and soggy while they are stored, line the bottom of an air-tight container with paper towels. Then place the muffins in a single layer on the towels. and secure the lid. If properly store, the muffins will last up to 5 days

Looking For More Recipes To Bake?

• Easy Blueberry Muffins
• Gluten Free Brownies
• Gluten Free Magic Cookie Bars
• Gluten Free Lemon Blueberry Muffins
• Gluten Free Pumpkin Bread

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Print

Yield: 12 muffins

Gluten Free Banana Muffins

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

This Gluten Free Banana Muffins recipe is made with coconut flour, almond butter, bananas, eggs and a little coconut oil. They turn out light and airy and they're loaded with delicious banana flavor. This banana bread muffins recipe comes together in a pinch!

Ingredients

• 4 free-range brown eggs
• 4 organic bananas (about 2-1/2 cups mashed)
• 1/2 cup almond butter (creamy or crunchy)
• 4 tablespoons coconut oil, melted
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1-1/2 teaspoons pure vanilla extract
• pinch of sea salt

Instructions

1. Preheat oven to 350 degrees
2. In a blender or food processor, combine the bananas, eggs, almond butter, coconut oil.
3. Add the coconut flour, baking soda, baking powder, vanilla and sea salt and blend well.
4. Using an ice cream scoop, spoon the batter into a cupcake pan prepared with paper cupcake cups.
5. Bake for 20 to 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
6. Cool on wire cooling rack.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 166Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 173mgCarbohydrates: 15gFiber: 4gSugar: 7gProtein: 4g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.