Gluten-free Banana Muffins

Banana muffins stacked 2 high with top one cut open to show texture.

These gluten-free banana muffins are light, fluffy, and bursting with banana flavor in every bite. Easy to make and made with simple, wholesome ingredients. These are the ideal choice for when you're craving the goodness of banana bread.

Course Breakfast, Side Dish, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 251kcal

Author Sara

Equipment

1 large mixing bowl
1 muffin pan

Ingredients

1 cup almond flour
1 cup gluten-free rolled oats
¾ cup gluten-free all purpose flour
1 tsp. cinnamon
2 tsp. baking powder
¼ tsp. fine sea salt
¼ cup melted coconut oil
2 eggs, room temp
¼ cup pure maple syrup
3 very ripe mashed bananas (1 cup mashed bananas)

Instructions

Preheat oven to 350-degrees F.
Lightly grease or line a muffin pan and set aside.
In a large mixing bowl, combine almond flour, rolled oats, gluten-free flour, cinnamon, baking powder, and salt.
Create a well in middle of bowl and add the oil, eggs, maple syrup, and mashed bananas. Start by mixing the wet ingredients together and then fully mix wet ingredients in with dry ingredients. You can use a fork or a whisk for this step.
Evenly scoop muffin batter into prepared muffin pan. I like using a spring-loaded cookie scoop, but you can use a measuring cup or large spoon.
Bake for 20-22 minutes, or until toothpick entered in center of muffins comes out clean.
Enjoy!

Notes

I recommend using previously frozen bananas. They add additional sweetness and flavor to to muffins. However, overripe bananas straight from the counter will work just fine.
To quickly get eggs to room temperature, run them under hot water for about a minute.
These will stay good for a few days in an airtight container on the counter. Or you can freeze them for later.
This recipe is enough for 12 muffins. However, I usually make 10 muffins so they are slightly larger. Nutrition information is calculated off of 12 muffins.

Nutrition