Gluten-Free Banana Muffins are moist, tender, and easy to make. Great morning breakfast or treat. These tasty mini muffins will disappear before your eyes. Furthermore, they are perfect for breakfast, or a tasty grab-n-go treat. Needless to say, these little bite-size pieces of heaven can be made with or without nuts. However, my favorite nuts are hazelnuts. Reminiscent of grandma’s kitchen. The aroma will have you salivating. 
Gluten-Free Banana Muffins
Incredibly my family could not taste the difference between these muffins and muffins with regular flour in them. Moreover, when my family ate these they said, “are you sure you changed the kind of flour you use?” Yep, these are a keeper and super yummy! Indeed, the aroma emanating from my oven was so overwhelming it was so hard to wait until they cooled down. As a matter of fact, coconut milk gives these muffins a creamy and delectable flavor.
Nonetheless, the fact that most gluten-free bakery items used to make me cringe as they were as tasty as a stale piece of cardboard while often fooling you by appearing appealing. It is, therefore, why I was encouraged by friends and family to start my blog and share it with others who are in the same predicament as myself. For instance, those with autoimmune disorders, leaky gut, etc. who no longer eat grains or refined sugar as it can be a very isolated feeling. In particular grocery shopping can be a little intimidating as the majority of the food in the supermarket about 90% are foods I can no longer eat. But, tasty, delicious, and decadent food is what all people crave.
In all honesty, my friends have said that they don’t taste like they are grain-free. In other words, they taste like they have grains. Don’t settle for flavorless, textureless, or unattractive food. You have to make these muffins and bring that yummy aroma to your kitchen. If you do make these please let me know what you think of them.
Gluten-Free Banana Muffins Recipe Notes:
Hence I went to my kitchen to experiment and this is the recipe I came up with.
At any rate, I occasionally add nuts to this recipe to give it some texture and crunch. As a matter of fact, I like to roast my nuts in the oven as I feel it gives them a deeper flavor. On this particular day, I added 1 cup of roasted hazelnuts. Furthermore, I have used walnuts, pecans, and hazelnuts and liked them all. I prefer to make mini, muffins feel free to use a regular-sized muffin tin.
For more information on Monk Fruit Sweetener or Cassava Flour please read my blog posts on them. Coconut Sugar, Canned Unsweetened Coconut Milk, Monk Fruit Sweetener, Cassava Flour, Almond Flour
There are nutritional facts with nuts and without nuts.
Gluten-Free Banana Muffins
Ingredients:
- 2 cup mashed bananas
- 2 beaten eggs
- 1/3 cup monk fruit sugar
- 1/3 cup coconut sugar
- 1/2 cup melted coconut oil or butter
- 1 teaspoon vanilla
- 1/4 cup coconut milk
- 1 cups cassava flour
- 1/2 cup almond flour
- 1 teaspoon baking powder aluminum-free
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped nuts (optional)
1 cup chopped nuts of choice ( I like to roast my nuts in the oven to give them more flavor.) I have used walnuts, pecans, and hazelnuts and liked them all. I prefer to make mini muffins feel free to use a regular-sized muffin tin.
Directions:
First, preheat the oven to 375. Combine mashed bananas, beaten, eggs, monk fruit sugar, coconut sugar.
Blend until mixed. Add melted coconut oil, coconut milk, vanilla. Next, mix until blended.
Finally, pour the coconut oil mixture into the banana mixture. 
In a separate bowl blend cassava flour, almond flour, tapioca flour, baking powder, baking soda, and salt.
Finally, combine the banana mixture with the flour mixture. Lastly, fold in chopped nuts if using.
If using muffin tins without paper liners, oil the muffin tin.
Gluten-Free Banana Muffins Notes:
If using paper liners in your muffin scoop batter into paper liners. I like to use a small ice cream scoop and scoop into liners. Lastly, scoop batter out into mini muffin tins or mini muffin liners. Lastly, tins in a preheated oven at 375 for approximately 10-12 minutes. You can use a toothpick to test for doneness. Finally, remove and let cool.
Gluten-Free Banana Muffins
Equipment
- Muffin Tins
- Mini Muffin Tins
Ingredients
- 2 cups mashed bananas
- 2 beaten eggs
- 1/3 cup monk fruit sugar
- 1/3 cup coconut sugar
- 1/2 cup melted coconut oil
- 1 tsp vanilla
- 1/4 cup coconut milk
- 1 cup cassava flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp pink salt
- 1 cup chopped nuts optional
Instructions
1 cup chopped nuts of choice ( I like to roast my nuts in the oven to give them more flavor.) I have used walnuts, pecans, and hazelnuts and liked them all. I prefer to make mini muffins feel free to use a regular sized muffin tin.
- First, preheat oven to 375.
- Secondly, combine mashed bananas, beaten, eggs, monk fruit sugar, coconut sugar be lend until mixed.
- Add melted coconut oil, coconut milk, vanilla stir together.
- Combine the coconut oil and the banana mixtures together.
- Next, ix until blended. In a separate bowl blend cassava flour, almond flour, tapioca flour, baking powder, baking soda, and salt.
- Finally, in a separate bowl blend cassava flour, almond flour, tapioca flour, baking powder, baking soda, and salt.
- Combine banana mixture with flour mixture.
- Lastly, fold in chopped nuts if using.
If using muffin tins without paper liners, oil the muffin tin. If using paper liners in your muffin scoop batter into paper liners. I like to use a small ice cream scoop and scoop into liners.
- Lastly, scoop the batter out into mini muffin tins or mini muffin liners.
- Place tins in a preheated oven at 375 for approximately 10-12 minutes for mini muffins.
- Prick a muffin with a toothpick if it comes out clean then the muffins are done.
- Finally, remove muffins and let cool.
Notes
| Nutrition Facts Gluten-Free Banana Nut Muffins with Nuts | |
|---|---|
| Servings 48.0 | |
| Amount Per Serving | |
| Calories 50 | |
| % Daily Value * | |
| Total Fat 3 g | 5 % |
| Saturated Fat 2 g | 9 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 6 mg | 2 % |
| Sodium 43 mg | 2 % |
| Potassium 41 mg | 1 % |
| Total Carbohydrate 5 g | 2 % |
| Dietary Fiber 1 g | 2 % |
| Sugars 2 g | |
| Protein 1 g | 1 % |
| Vitamin A | 0 % |
| Vitamin C | 1 % |
| Calcium | 0 % |
| Iron | 2 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
| Nutrition Facts Gluten-Free Banana Muffins without nuts | |
|---|---|
| Servings 62.0 | |
| Amount Per Serving | |
| Calories 39 | |
| % Daily Value * | |
| Total Fat 2 g | 3 % |
| Saturated Fat 2 g | 9 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 6 mg | 2 % |
| Sodium 43 mg | 2 % |
| Potassium 28 mg | 1 % |
| Total Carbohydrate 5 g | 2 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 2 g | |
| Protein 0 g | 1 % |
| Vitamin A | 0 % |
| Vitamin C | 1 % |
| Calcium | 0 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
