These are my husband’s favorite muffins for his lunch. He loves to have them with his coffee at work. He likes to share them and they have become my most requested thing I make.
These Gluten Free Banana Muffins are easy to mix together and really rise into a dense, delicious muffin. With the combination of almond flour and oats they are hardy and keep me satisfied long after breakfast.
How should I store my banana muffins?
These gluten free banana muffins are best stored in an air tight container. You can leave them on your counter for up to 3 days and then it’s best to move them to the refrigerator to keep them fresh.
These muffins also freeze really well. I like to freeze them in individual bags so I have something quick to put in lunches or to take out for breakfast or a snack.
How do I make gluten free banana muffins from scratch?
These muffins are so easy to make!
Preheat your oven to 350 degrees.
Mix bananas, vanilla and eggs together. Add melted coconut oil, sugars and honey. Mix until blended.
In a separate bowl mix together baking powder, salt, cinnamon, almond flour, gluten free flour and oats. Add almond milk to batter and then add this dry mixture to batter 1/2 cup at a time mixing until the dry mixture is just blended in. Mix until ingredients are just blended together. Do not over mix or the dough gets tough and doesn’t rise as well.
Place batter into a 12 muffin pan. The batter will fill all the way to the top of your liners and the tops will rise quite a bit. If you wanted smaller muffins you could make 24 instead. But, let’s be honest, the muffin tops are delicious and who wants to miss out on those.
Bake at 350 degrees for 35 minutes.
Let cool and then store in the refrigerator for up to five days.
If you like this recipe you might also enjoy:
Gluten Free Blueberry Oat Muffins
Gluten Free Chocolate Chip Cookies
Easy Gluten Free White Cake
Gluten Free Apple Carrot Muffins
Gluten Free Apple Cinnamon Mini Muffins
Gluten Free Banana Muffins Recipe (GF, DF)
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
These gluten free Banana Muffins are a favorite in our household. They are easy to make and great to pack in lunches.
Ingredients
3 medium Bananas, very ripe
1 tsp. Vanilla Extract
2 large Eggs
3 Tbsp. Coconut Oil, melted
1/4 cup Granulated Sugar
1/4 cup Brown Sugar
2 Tbsp. Honey
3 tsp. Baking Powder
1 tsp. Sea Salt
1/2 tsp. Ground Cinnamon
3/4 cup Almond Milk (or your milk of choice)
1 1/4 cups Almond Flour
1 1/4 cups Gluten Free Flour
1 1/4 cups Rolled Oats
Instructions
Preheat oven to 350 degrees.
Mix bananas, vanilla and eggs together. Add melted coconut oil, sugars and honey. Mix until blended.
In a separate bowl mix together baking powder, salt, cinnamon, almond flour, gluten free flour and oats. Add almond milk to batter and then add this dry mixture to batter 1/2 cup at a time mixing until the dry mixture is just blended in. Mix until ingredients are just blended together. Do not over mix or the dough gets tough and doesn’t rise as well.
Place batter into a 12 muffin pan. The batter will fill all the way to the top of your liners and the tops will rise quite a bit. If you wanted smaller muffins you could make 24 instead. But, let’s be honest, the muffin tops are delicious and who wants to miss out on those.
Bake at 350 degrees for 35 minutes.
Let cool and then store in the refrigerator for up to five days.
Notes
I use almond milk, but you can use whatever milk you have on hand.
If you don’t mind these not being dairy free you can substitute butter for the coconut oil.
- Category: Breakfast
- Method: Baking
- Cuisine: Gluten Free
Keywords: banana, muffins, gluten free, dairy free, breakfast, snack
Amanda Kalmbach says
I have made more then enough muffins as a gf momma, but these are hands down the best I’ve ever made! So fluffy, moist, flavorful and easy to make! I can’t wait to try the white cake recipe!!
smallfarmbiglife says
Thank you so much for this sweet comment Amanda! I’m so glad you liked the banana muffins. I hope you like the cake too. I’ve made the cake with many types of frostings and we always love it. xo, Elaine