Super Moist Gluten Free Banana Muffins (1 bowl!)

Super moist and tasty Gluten Free Banana Muffins with walnuts made in 1 bowl! Lightly sweetened with maple syrup, these muffins are the ultimate easy snack. The texture of these muffins is so amazing, you'd never guess they're gluten free and dairy free. They freeze great and kids love them!

Muffins are my lifeline.

Like, if I don't have a batch of muffins or bites in the fridge ready to go for seamless snacking throughout the week, I'm shook. Have you made my Gluten Free Banana Coconut Muffins or Chocolate Banana Muffins yet?!

These here banana muffins are about to be your fave snack in all the land. 100% money back guarantee!

Ingredients

• Almond flour: Super fine blanched almond flour makes everything taste like cake (like my Gluten Free Sweet Potato Muffins!), I swear. There's no other flour substitute here since it really does like such an amazing texture!
• Oat flour: My other favorite gluten free flour to bake with. Choose certified gluten free if needed
• Bananas: The riper the better since so much sweetness comes from the mashed bananas. They should look almost black! Don't miss all my Healthy Banana Recipes.
• Maple syrup: Lots of muffin recipes call for brown sugar, but we're sticking to nature's candy for just a bit for sweetness. Honey also works.
• Eggs: Crucial for binding since there's no gluten. You can sub flax eggs for a vegan banana bread. These muffins will rise the best with regular eggs, ideally at room temperature!
• Oil:Any neutral flavored oil works here, but avocado is my favorite because it has a high smoke point and doesn't have to be melted like coconut oil.
• Vanilla extract: Can't have banana bread without vanilla, no sir.
• Salt: Never underestimate to power of salt for bringing out the sweetness in baked goods.
• Walnuts:Because the crunch is just too good. You could also use chocolate chips, or both if you're fancy like that.

How to make GF banana muffins

These are super duper easy, I promise! Did I mention you only need one bowl? Oh, and these are dairy free muffins, too.

1. Mash your ripe bananas in a large mixing bowl. Whisk in eggs, oil, maple syrup, and vanilla.
2. Add almond and oat flour, baking soda, baking powder, cinnamon, and salt. Fold in walnuts. Throw in an extra handful if you're feeling spicy.
3. Spoon batter evenly into muffin tin. Bake. Devour. Repeat.

Can I make this vegan?

You know it. All you have to do is skip the eggs and swap in flax or chia eggs. You'll want to use dairy free chocolate chips, too.

Why is my banana bread gummy?

Gummy banana bread can result from over-mixing or from gums in certain gluten free flours that leave a funky texture.

The good thing is that there's no gums in this recipe! The superb fluffy texture is why I love almond and oat flour so much.

How to store

These muffins can be left on the counter for up to 3 days. After that, you can keep leftovers in the fridge for up to a week.

These muffins freeze beautifully, too! They'll stay fresh in the freezer for up to 3 months. Simply thaw muffins on the counter or zap in the microwave when you're ready to dig in.

More GF treats to love

• Morning Glory Muffins
• Banana Chickpea Muffins
• Healthy Sweet Potato Muffins
• Banana Oatmeal Raisin Cookies
• Flourless Zucchini Muffins

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Photos by The Nutritious Kitchen.