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Gluten-Free Banana Muffins (Egg-free!)
5 from 63 votes

Gluten-Free Banana Muffins (Egg-free!)

These gluten-free banana muffins combine ripe mashed bananas with almond butter and gluten-free all-purpose flour. The muffins are soft with a mild sweetness from coconut sugar and a tender crumb without eggs. Baking powder provides leavening, while vanilla adds a touch of aroma. They make a practical choice for those avoiding gluten and eggs and work well for breakfast or snacks.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 12
Calories: 157 kcal
Course: Breakfast, Snacks
Cuisine: gluten-free

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

    Cup of Yum
  1. Preheat the oven to 350ºF and line a muffin tin with 12 muffin cups.
  2. 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.)
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 157

% 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.