Gluten Free Banana Muffins (Without Almond Flour)

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If you’re looking for gluten free banana muffins with a soft, fluffy texture that taste delicious then you have come to the right spot. These delicious banana muffins are made without using almond flour, making them suitable for the school or kindy lunchbox. 

Contents:

Naturally sweetened with coconut sugar, these gluten-free muffins have a lovely texture and are so yummy spread with butter. These muffins are great to add to your meal prep and freeze really well! For more healthy muffins you might also like to try my Gluten Free Orange and Cranberry Muffins, Double Chocolate Sweet Potato Muffins or my Apple Chai Spice Muffins. Or you could try my Gluten-Free Banana Bread recipe. 

What You’ll Love About This Recipe

There is so much to love about these moist banana muffins!

• these muffins are made using wholesome, simple ingredients.
• they are a delicious snack or an easy breakfast that the whole family will love. 
• this recipe is gluten free, dairy free and refined sugar free, with just the right amount of sweetness! 
• using extra virgin olive oil and flaxseed meal, these banana muffins deliver healthy fats. 

Ingredients Notes & Substitutions

These moist gluten-free banana muffins are made from wholesome ingredients, all of which I was able to find at my local grocery store. For best results I would recommend following the exact recipe, however there are some swaps that you can make if need be. 

Dry Ingredients 

• gluten free flour – usually I make my own gluten-free flour blend, but for this recipe I tried out a store-bought gluten free flour mixture and it worked out really well! I used the Donna Hay Gluten Free Flour but you could also try the Bob’s Red Mill 1 to 1 Baking Flour. 
• coconut sugar – you can swap the coconut sugar for brown sugar or rapadura sugar. 
• baking powder – I always opt for a gluten free and aluminium free baking powder. This one is my favourite. 
• flaxseed meal – the flaxseed meal (otherwise known as linseed meal) adds extra fibre and healthy fats into these muffins. It also contributes to the delicious texture of the muffins.
• ground cinnamon – swap for mixed spice or pumpkin spice. 
• ground nutmeg – again you can swap for mixed spice or pumpkin spice. 

Wet Ingredients 

• extra large eggs – it’s best to use room temperature eggs. 
• extra virgin olive oil – in baking I always use a delicate flavoured olive oil. You could also use avocado oil or macadamia oil. 
• mashed bananas – always use ripe bananas for more flavour and sweetness. Overripe bananas work best! 
• vanilla extract

For the ingredient quantities see the recipe card at the bottom of this post. 

How to make Gluten Free Banana Muffins

Follow my step-by-step instructions to make the best banana muffins! 

The first step is to mix together the dry ingredients. Sieve the flour, spices and baking powder into a large bowl. Add the coconut sugar and whisk to combine. You may need to remove any lumps of sugar by squishing them with the back of a spoon.

In a seperate medium bowl add the mashed banana, olive oil and vanilla extract and whisk until well combined. Pour the banana mixture into thy dry ingredients and mix to combine. 

Tip: Use a potato masher to mash the bananas extra quick! 

Next, divide the muffin batter between 10 holes of the greased muffin pan. If you prefer, you can line the muffin pan with paper liners (also known as muffin liners). 

Tip: I use an ice cream scoop to evenly divide the muffin mixture. Approximately one ice cream scoop equals one muffin! 

Pop the muffins into the preheated oven and bake for 30 minutes or until a skewer comes out clean. Once they are baked, remove from the oven and allow to cool in the tin for 5 minutes before turning out onto a wire rack. 

Variations

These banana muffins are delicious just as they are, but here are some of my favourite mix-ins that you can add. 

• choc chip – add 1 cup your favourite chocolate chips to the batter before scooping into the muffin tin. 
• blueberry muffins – add 1 cup of frozen or fresh blueberries to the batter. 

Storage

Once the muffins are cooled to room temperature, store them in an airtight container on the bench top for 2 days. After 2 days either transfer to the fridge, where they will store for another 2 days. Or seperate into freezer bags and freeze in batches for up to 3 months. 

To return the muffins to their former fluffy selves after freezing, I like to pop them in the microwave for around 1 minutes (if still frozen). I like putting them in the kids lunchboxes in the morning so that by the time it’s lunchtime they are defrosted.