Moist, healthy Gluten Free Banana Muffins made with almond and oat flour, walnuts, and lightly sweetened with maple syrup. No funky flours or gums. The texture of these muffins is so amazing, you’d never guess they’re gluten free and dairy free. They freeze great and kids love them!
Muffins are my lifeline.
Like, if I don’t have a batch of muffins or bites in the fridge ready to go for seamless snacking throughout the week, I’m shook. Have you made my Gluten Free Banana Coconut Muffins, Gluten Free Banana Brownies, or Gluten Free Banana Bread?!
These here banana muffins are about to be your fave snack in all the land. 100% money back guarantee!
Ingredients
- Almond flour: Super fine blanched almond flour makes everything taste like cake (like my Gluten Free Sweet Potato Muffins!), I swear. There’s no other flour substitute here since it really does like such an amazing texture!
- Oat flour: My other favorite gluten free flour to bake with. Choose certified gluten free if needed
- Bananas: The riper the better since so much sweetness comes from the mashed bananas. They should look almost black! Don’t miss all my Healthy Banana Recipes.
- Maple syrup: Lots of muffin recipes call for brown sugar, but we’re sticking to nature’s candy for just a bit for sweetness. Honey also works.
- Eggs: Crucial for binding since there’s no gluten. You can sub flax eggs for a vegan banana bread. These muffins will rise the best with regular eggs, ideally at room temperature!
- Oil: Any neutral flavored oil works here, but avocado is my favorite because it has a high smoke point and doesn’t have to be melted like coconut oil.
- Vanilla extract: Can’t have banana bread without vanilla, no sir.
- Salt: Never underestimate to power of salt for bringing out the sweetness in baked goods.
- Walnuts: Because the crunch is just too good. You could also use chocolate chips, or both if you’re fancy like that.
Let’s make them!
These are super duper easy to whip up, I promise!
- Mash your ripe bananas in a large mixing bowl. Whisk in eggs, oil, maple syrup, and vanilla.
- Add almond and oat flour, baking soda, baking powder, cinnamon, and salt. Fold in walnuts. Throw in an extra handful if you’re feeling spicy.
- Spoon batter evenly into muffin tin. Bake. Devour. Repeat.
Can I make this vegan?
You know it. All you have to do is skip the eggs and swap in flax or chia eggs. You’ll want to use dairy free chocolate chips, too.
Why is my banana bread gummy?
Gummy banana bread can result from over-mixing or from gums in certain gluten free flours that leave a funky texture.
The good thing is that there’s no gums in this recipe! The superb fluffy texture is why I love almond and oat flour so much.
How to store
These muffins can be left on the counter for up to 3 days. After that, you can keep leftovers in the fridge for up to a week.
These muffins freeze beautifully, too! They’ll stay fresh in the freezer for up to 3 months. Simply thaw muffins on the counter or zap in the microwave when you’re ready to dig in.
Healthy Banana Muffins (Gluten Free!)
-
Prep Time:
10 minutes -
Cook Time:
25 minutes -
Total Time:
35 minutes -
Yield:
12 muffins 1x -
Category:
Snacks -
Method:
Oven -
Cuisine:
American -
Diet:
Gluten Free
Description
Soft, moist fan-favorite Healthy Banana Muffins made with almond and oat flour and lightly sweetened with maple syrup. The texture of these muffins is so amazing, you’d never guess they’re gluten free and dairy free. They freeze great and kids love them!
Ingredients
Units
Scale
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray muffin tin with cooking spray or line with paper liners.
- Place bananas in a large mixing bowl. Mash well with a fork. Add eggs, maple syrup, oil, and vanilla and whisk until combined.
- Add almond flour and oat flour, baking soda, baking powder, cinnamon and salt. Whisk until incorporated. Fold into chocolate chips if using.
- Spoon mixture evenly into muffin tin. Bake for about 25 minutes, or until a toothpick inserted into the center comes out almost clean. Allow muffins to cool in tin for 15 minutes before carefully removing them and transferring to a wire rack to cool completely.
Notes
VEGAN: Whisk together 2 tbsp ground flax with ⅓ cup water in a bowl. Set aside to gel, then use in recipe in place of eggs.
The original recipe posted on 1/5/22 called for 2 tbsp oil, ¼ cup maple syrup, and walnuts.
Photos by The Nutritious Kitchen.
