As many of you know, I absolutely LOVE banana muffins! They are the perfect treat to enjoy in the morning with a cup of coffee or even mid-day snack. I have baked so many gluten free muffins, but I have to say these are my absolute favorite.
With so many bananas on hand, I have been baking these muffins almost every week! Easter is this weekend and I know many of you will be celebrating from the comfort of your homes this weekend, if you celebrate this holiday. These muffins are such a wonderful addition to your brunch this weekend.
The secret to why these are my FAVORITE: the combo of cinnamon and pumpkin pie spice!
What’s in these banana muffins?
The beautiful part about these muffins is that they are versatile. What I mean by that is that you can bake these with blueberries, chocolate chips, walnuts or just plain banana! Whatever you have in your kitchen, works for these babies.
There are only a few key simple ingredients, you want to know the key? Believe it or not, it is a combination of coconut flour and almond flour. Kind of annoying honestly, if you do not have those ingredients on hand. But if you are heading to the grocery store this weekend, and see these ingredients. I highly recommend because they are the fluffiest muffins EVER. So much fluffier than if you just use coconut flour or almond flour alone. Here are the ingredients you need:
- Coconut Flour: is absorbent, and a very small amount of it will absorb a very large amount of liquid. It also tends to have a drying effect because it is so absorbent.
- Almond Flour: adds texture and flavor, and is well-loved by those following a paleo diet.
- Pure Maple Syrup: one of the reasons I love using pure maple syrup in my recipes is because not only is it an unrefined sweetener, but it’s also not as sweet as honey.
- Vanilla Extract: if you don’t have it, on hand do not even worry. Vanilla adds a great flavor, but the muffins will still be delicious without it.
How to store these muffins:
I recommend storing these in an airtight container in the fridge after a day. You can also freeze muffins in a bag and reheat them as you desire. Muffins will stay good for about 3 in the freezer.
Gluten Free Banana Muffins
Yield 10 Muffins
- 2 eggs
- 2 1/2 ripe bananas
- 3 tbsp olive oil or coconut oil
- 1/4 c maple syrup
- 1 tsp vanilla extract
- 1/4 c coconut flour
- 3/4 c almond flour
- 1/4 tsp pumpkin pie spice
- 1 tsp of cinnamon
- 1/2 tsp salt
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- chocolate chips or blueberries
Step 1: Preheat oven to 350 degrees F
Step 2: Line a muffin pan with muffin tins
Step 3: In a large bowl, combine dry ingredients. In a separate bowl, mash bananas with a whisk, I usually keep some banana chunks. Add in all wet ingredients and combine. Next, fold wet ingredients into dry ingredients until combined.
Step 4: Pour about 1/4 cup of batter into each muffin tin and top each muffin off with chocolate chips or blueberries if you wish.
Step 5: Bake for about 20 minutes and cool!
These are gluten free and dairy free!
Have a blessed and beautiful day – through moments of uncertainty there is opportunity.
I love seeing all of your creations, share them with me Tag @carlyzimbone on IG or direct message me!
With Love & Gratitude, Carly