This post featuring my gluten-free banana muffins recipe contains affiliate links.
I’ve been trying really hard to cut back my white sugar and white carbohydrate intake – so I was on the lookout for a gluten-free muffin recipe (preferably one that used banana or pumpkin – my two favorite ingredients).
I was excited to find this recipe for gluten-free banana cookies in the book, Jennifer’s Way. The recipe features only whole grain flours, and instead of using sugar, I substituted raw honey.
When I first made the batter, I fully intended for these to be cookies; however, the batter is really wet so I decided to swap cookies for muffins. I wonder if the honey or something I did make the texture change from the original recipe, but I must say, these make mighty fine muffins. They are moist and nutritionally dense. They hit the sweet spot. I’m so excited about this recipe!
I tried making with with just bananas and then swapped 1 banana for a 1/2 cup of leftover pumpkin puree I had sitting around in the fridge. They are just as good – so of course these “banana” muffins can easily be turned into “pumpkin” muffins, or you can do half and half and enjoy the sweetness, texture, and nutritional benefits of both add-ins.
I didn’t add any nuts or chocolate chips, but feel free to when you make them. I may do so next time just to add a bit more crunch and bite to the muffin.
I hope you enjoy these as much as I do. Yum. Yum. Yum.
Also, make sure you read the book, Jennifer’s Way. This is such an inspiration story of Jennifer Esposito and her journey to find out what was ailing her.
I wrote about Jennifer’s story a bit in, Inspired by Jennifer Esposito’s Celiac Story.
Gluten-Free Banana Muffins
These wonderful gluten-free banana muffins are made with delicious oats and whole grains. They are super moist and satisfy that sweet craving you might have without the need for white, processed sugar and flours. Enjoy!
- 1 cup almond flour
- 1 cup quinoa flour
- 3/4 cup certified gluten free oats
- 1/4 cup arrowroot flour
- 1 tsp. sea salt
- 3/4 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 cup raw honey
- 2 ripe bananas - mashed (or substitute 1/2 cup pumpkin puree for each banana)
- 1/2 cup milk or milk substitute
- 1/4 cup oil of choice (I suggest grapeseed or avocado oil)
- 1/2 cup chopped nuts or chocolate chips (optional)
Preheat oven to 400 degrees F
Line muffin pan with 12 muffin wrappers/tins
In a large mixing bowl, mix all the dry ingredients (almond flour, quinoa flour, oats, arrowroot flour, salt, baking soda, baking powder and cinnamon).
In a separate large mixing bowl, combine wet ingredients (honey, bananas, milk, and oil). Mix well until smooth.
Add dry ingredients into wet ingredients, mixing well until all ingredients are combined.
Scoop mixture into muffin tins - fill until halfway filled. You will have enough to make 12 muffins.
Bake for 8-10 minutes or until top begins to brown and toothpick inserted in center comes out clean.*
Allow muffins to rest for 15 minutes before enjoying. They are sticky and will stick to the muffin wrappers until they're cool.
*Adjust temperatures when baking; please note I bake at high altitude and baking times may change at sea level.
Disclosure: This post contains affiliate links.