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.
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 these flourless apple cinnamon muffins yet?
Muffins are just a MUST! And these here banana muffins are about to be your fave healthy snack in all the land. 100% money back guarantee!
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. Boom shaka laka!
- Mash your ripe bananas in a large mixing bowl. Whisk in eggs, oil, maple syrup, and vanilla.
- 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.
- Spoon batter evenly into muffin tin. Bake. Devour. Repeat.
Key ingredients and substitutions
- Almond flour: Super fine blanched almond flour makes everything taste like cake, 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!
- 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.
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 three 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 three 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
Super moist and tasty Healthy Banana Muffins with walnuts that happen to be gluten free! Lightly sweetened with maple syrup, these muffins are the ultimate easy snack. For sweeter muffins, add ½ cup chocolate chips or a couple more tablespoons of maple syrup.
- 1 ¼ cups mashed very overripe bananas (about 3 medium)
- 2 large eggs
- ¼ cup pure maple syrup
- 2 tbsp avocado oil or melted coconut oil
- 1 tsp vanilla extract
- 1 ¼ cups packed almond flour (163g)
- 1 ¼ cups certified GF oat flour (124g)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ½ tsp fine sea salt
- ⅓ cup walnuts
- Preheat oven to 350 degrees Fahrenheit. Spray muffin tin with cooking spray or line with paper liners.
- Place bananas in a large mixing bowl. Mash well with a fork. Add eggs, maple syrup, oil, and vanilla and whisk until combined.
- Add almond flour and oat flour. Sprinkle in baking soda, baking powder and salt. Whisk until incorporated. Fold into walnuts.
- Pour mixture evenly into muffin tin. Bake for 26-28 minutes, or until a toothpick inserted into the center comes out almost clean. Allow muffins to cool in tin for 15 minutes before carefully removing it and transferring to a wire rack to cool completely.
VEGAN: Whisk together 2 tbsp ground flax with ⅓ cup water in a bowl. Set aside to gel, then use in recipe in place of eggs. The photographed muffins use flax!
Keywords: gluten free banana muffins
Photos by The Nutritious Kitchen.