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. This banana bread muffins recipe comes together in a pinch!

To make this Banana Bread Muffins recipe we take a few simple ingredients, toss them in a blender then bake them for about 20 minutes.

Gluten Free Banana Muffins Recipe

• Eggs – Free-range brown eggs
• 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 these muffins, 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

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.

If you want variety….go with peanut butter in lieu of almond butter and add a few chocolate chips to the mix.  These muffins are to-die-for straight from the oven, but will keep for a couple of days…if they stick around that long.  

Looking For More Baking Recipes?

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

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Yield: 12 muffins

Gluten Free Banana Muffins

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

These light and fluffy Gluten Free Banana Muffins are made with bananas, almond butter and coconut flour.

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.