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.
If you like this recipe you might also enjoy:Print
These gluten free Banana Muffins are a favorite in our household. They are easy to make and great to pack in lunches.
3 Bananas, very ripe
1 tsp. Vanilla Extract
2 Eggs, large
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 Oats
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.
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