Gluten-Free Banana Muffins (Egg-free!)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
12
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Calories
157 kcal
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Cuisine
gluten-free
Gluten-Free Banana Muffins (Egg-free!)
Description
Gluten-Free Banana Muffins (Egg-free!) rely on ripe bananas and almond butter for moisture and flavor, resulting in a tender, moist muffin. Coconut sugar gently sweetens the batter, balancing the natural banana taste without overpowering it. The use of gluten-free all-purpose flour with baking powder ensures a good rise, creating muffins that are firm yet soft in the center. Vanilla extract rounds out the flavor without harshness.
Baked in a muffin tin lined with cups, these muffins are portioned for individual servings and baked until a light touch confirms they are set. Cooling fully before serving allows them to firm properly. These muffins can be stored in the fridge in an airtight container up to a week or frozen for longer storage, helping to maintain freshness and texture over time.
This recipe accommodates dietary needs by excluding eggs and gluten-containing flours. It is best made with gluten-free blends rather than single gluten-free flours like oat or almond flour, which may alter texture. Almond butter can be substituted with sunflower butter or tahini for nut allergies, though this changes the flavor profile accordingly.
Ingredients
- 1 1/2 cups banana about 3 large ripe bananas, mashed
- 3/4 cup coconut sugar (or other granulated sugar)
- 1/2 cup almond butter no salt added, all-natural
- 1 cup all-purpose flour I use King Arthur's brand, gluten-free
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350ºF and line a muffin tin with 12 muffin cups.
- In a large bowl, combine the mashed banana, sugar, almond butter, flour, baking powder, vanilla, and salt and stir well until the batter is relatively smooth. (You can do this in a food processor, if you want an ultra-smooth batter with no chunks of banana, but I usually just stir it together by hand.)
- Divide the batter among the 12 muffin cups, using roughly a scant 1/4 cup measure. The cups should be only 1/2-3/4 of the way full. Bake at 350ºF until the muffins rise and feel firm to a light touch in the center, about 25 to 30 minutes.
- Let the muffins cool completely, then enjoy. You can store these muffins at room temperature for up to 2 days, but they will dry out over time, so I recommend keeping them in an airtight container in the fridge for up to a week, instead. They also freeze well if you want to make extra!
Notes
- Use a gluten-free flour blend instead of a single gluten-free flour for best texture.
- Replace almond butter with sunflower butter or tahini for a nut-free option.
- Store muffins in an airtight container in the refrigerator to keep moisture for up to a week or freeze for longer shelf life.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 70mg | 3% |
| Potassium | 246mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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