Gluten Free Banana Muffins

My daughter is on a gluten free kick and loves banana bread so I set out to find a good recipe for gluten free banana muffins.  This one is a mishmash of several on the web including a gluten free, vegan optional version from I didn’t bother with the vegan bit and I used coconut sugar as the sweeter which tastes like cane sugar. I found them a bit drier than I like so next time I will consider adding 1/4 c. of coconut oil (since I have some organic coconut oil in the cupboard that I’ve never tried).


2 eggs
2 medium ripe bananas mashed (I raided the banana graveyard in my freezer)
3 Tbsp coconut sugar ( you could use agave, maple syrup, honey…or “gasp” sugar if you like)
3 Tbsp milk
1 tsp vanilla
1 tsp baking powder
1 c ground almonds (the recipe called for almond meal but they are really pretty much the same thing)
1/2 cup + 2 Tbsp oat flour (just grind large flake oats in a food processor…works like a charm)


  1. Preheat oven to 350 degrees F and line a muffin tin muffin cups.
  2. Beat eggs in a large bowl, mash up bananas and beat into egg mixture.
  3. Add coconut sugar, baking powder, vanilla, milk and stir.
  4. Add the ground almonds and grown oats and stir.
  5. Bake for 25 minutes or until a tooth pick inserted comes out clean.
  6. Let cool and eat.
Makes 12 small, dense muffins.


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