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From the Kitchen: Banana Muffins {Gluten-Free}

March 26, 2012

When it’s cold and rainy (which it surely was this past weekend in LA), one of my favorite things to do is to fill our bellies with warm, comforting foods. Since I was so pleased with this recipe for almond flour bread last week, I thought I’d create a variation on the gluten-free recipe. Gluten-free?! Comfort food?!!! I know it sounds like an oxymoron but trust me, I would not steer you astray…these little muffins are good…real good! Banana and blueberry muffins used to be common in our morning eating regimen because of their easy, “to-go”, and (of course) tasty natures. This recipe uses almond flour, coconut oil and honey for sweetness so it’s much healthier than our old favorites but easily rivals (ahem, maybe even surpasses) them in taste. You don’t really feel like you’re compromising flavor for health…they’re sweet and buttery, moist and delicious just like a morning muffin should be. These guys are now welcomed in our house anytime (diet or no diet!). Recipe after the jump. xoxo!

Gluten-Free Banana Muffins {adapted from Elana’s Pantry}

Makes 12 full size or 24 mini muffins


  • 3 bananas (about 1 ½ cups) mashed
  • 2 cups almond flour
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon honey
  • ¼ cup coconut oil (olive oil is okay too)
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda
  1. Place bananas, eggs, vanilla, honey and oil in a food processor
  2. Pulse ingredients together
  3. Pulse in almond flour, salt and baking soda
  4. Scoop batter into a lined muffin tin
  5. Bake at 350° for 35-45 minutes (or until a toothpick comes out clean)
  6. Remove from oven and let cool
Note: These freeze really well! We split our muffins into groups of six and place them in a Ziplock, then right into the freezer.
29 Comments leave one →
  1. March 27, 2012 7:32 am

    these look amazing. Always on the lookout for great GF recipes and this is bound to be a staple at my house. Thanks for sharing :)

    • love and cupcakes permalink*
      March 27, 2012 11:48 am

      Hi Linda, Thanks for your comment. These muffins were as good as any full gluten muffin I’ve ever had. I can’t figure out where the buttery taste comes from but it’s delicious! There were more moist than many other muffins/cupcakes that I’ve made in the past. Enjoy!

  2. April 11, 2012 12:01 am

    These look super yummy! I’m allergic to wheat/gluten so I do a ton of gluten free baking on my blog.
    If you get sick of banana, try these cinnamon muffins:


  3. Gabrielle permalink
    April 25, 2012 9:11 am

    I made these the other night! I didn’t have cupcake liners so I put it in a loaf pan. I also only had 2 bananas and 1 3/4 cups almond flour but it turned out amazing! Next time, I might slip some almond slivers in there. Thanks for sharing!

    • love and cupcakes permalink*
      April 25, 2012 12:56 pm

      Wonderful Gabriele! I’m so happy the recipe worked out for you, we really loved these muffins. I actually made a few extra batches to freeze and we’ve been pulling a few out at a time.

  4. lorena permalink
    May 3, 2012 5:52 pm

    THey are delicious!! great taste . They were gone the same day i made them lol . what can i use instead of almond flour? for those who are allergic to nuts.

    • love and cupcakes permalink*
      May 3, 2012 6:01 pm

      I found a good answer here:

      “You can substitute almond flour with a combination of tapioca flour and coconut flour. I’d go half and half or 3/4 tapioca and 1/4 coconut and see how things go. Coconut flour absorbs a LOT of liquid, so you have to either combine it with other flours or use 6 eggs for every 1/2 cup of flour. If you’re going to do 1/2 and 1/2, maybe add an egg or two to the batter, or some other kind of liquid (apple sauce, mushed up banana, coconut milk, etc.). It just depends on the recipe and what you’re trying to do with it. There’s also sweet potato flour now, but it’s very expensive. There are a lot of recipes online for baked goods using just coconut flour, so I’d just experiment with some of them and see what ratios you like.”

      Hope this helps. Glad you enjoyed the muffins!

  5. May 21, 2012 8:07 am

    Made these last night! Huge hit with the kids! Even my husband (who is a red seal baker) thought they were pretty good! I made my own almond flour with my magic bullet, and while it was very chunky, it was nice to have the almond chunks in there!

  6. Cyril sneer permalink
    June 14, 2012 2:13 pm

    I wasn’t so keen on these muffins, I thought that they tasted quite oily/fatty without any sweetness or much banana flavour. I think that it was the coconut oil, I’ve never cooked with it before and was excited to try it out. It’s a shame as they smelt great.

    It tasted like they needed sugar or something else to give the flavour another dimension.

    • love and cupcakes permalink*
      June 14, 2012 8:14 pm

      Oh Cyril! So Sorry to hear that you didn’t enjoy the muffins. We loved our batches (I’ve made them several times!) You can always substitute another kind of oil or maybe even butter. As for sweetness, I found that the banana and honey combo was just enough sweet for me…but I also prefer dessert-y type foods to be less sweet. Maybe add sugar instead of honey? I think it’s the kind of recipe that can be tweaked to anyone’s liking.

  7. Hazel permalink
    June 23, 2012 2:18 pm

    I made mini muffins & they seemed to cook in about 22 mins (I took a look at them & they definitely looked ready). They are slightly overdone, so 18-20 would probably be better. Otherwise, great flavor! Love that they dont have sugar & I think the coconut oil adds the right amount of sweet.

  8. Christine Kasten permalink
    July 16, 2012 8:26 am

    These did not turn out for me either. The texture was wet/spongy and I have to agree that they were oily. My son liked them (he is 5) but my girls would not eat them (6). Maybe applesauce instead of coconut oil and/or part of the flour being a different GF flour? Then again maybe I did something wrong. I am very experienced at baking though.

  9. Tia Zinger permalink
    September 7, 2012 6:10 pm

    I didn’t have any almond flour in the house so I used a homemade mix of 1.5 cups of GF baking flour along with 1/2 cup Hazelnut meal flour. They are baking now. My biggest issue is that my organic coconut oil seems to harden when baking! How do you get around this? Any tips you can give? Also, I added a few choc chips in the middle. (one scoop of batter, a few choc chips, topped with one small scoop of batter). I’ll let you know how they come out :)

    • Tia Zinger permalink
      September 7, 2012 6:11 pm

      Let me clarify about the coconut oil… When I put it into the mix, it seems to harded… of course when I bake it, then it softens, which is why I think I get some good muffins & some oily muffins in the past.

      • love and cupcakes permalink*
        September 9, 2012 9:52 pm

        Hi Tia,

        I have two brands of coconut oil, one hardens and one doesn’t…I use them both and they both seem to work out in the end. I think it’s just the nature of coconut oil, it seems to be somewhat of a semi solid. I’m sorry I couldn’t be more helpful!

  10. torys13 permalink
    September 12, 2012 7:24 am

    Thank you infinity for this recipe!! The first ever GF low glycemic muffin that my daughter has liked. She is incredibly picky with taste as well as texture. I am thrilled! The only problem is that They were gone too quickly.

    I’m also pleased to hear they freeze well. Is it okay to double the recipe, or even triple it?

    Thank you again for renewing my hope in healthy snacks for my kids :)

  11. Waveymama permalink
    November 11, 2012 9:02 pm

    First time baking gluten free and they are delicious! I used a “gluten free” flour mix from the store (rice based) and doubled-ish the honey. I doubled the recipe and used all of the fancy flour which was proportionally less than what the recipe called for. Moist, tender, and just the right amount of sweet. My daughter loves them and I will make these again. Thank you!

  12. Leena permalink
    December 10, 2012 7:45 am

    These were delicious! I used 1/4 cup of butter instead of coconut oil since the latter always gives my muffins a funny texture. I also added extra honey for sweetness as well as cinnamon and pumpkin pie spice. 28 minutes in the oven was enough time.

    • love and cupcakes permalink*
      December 10, 2012 7:48 am

      That’s great Leena! I love how this recipe keeps getting tweaked here and there to suit the users needs :)

  13. January 28, 2013 5:24 pm

    Hi! Made these twice and LOVED how they turned out. The second batch I made with apples I caramelized first and instead of honey, used coconut palm syrup. I also noticed I needed less time for these to bake but I have a convection oven so it makes sense. Thanks for sharing this terrific recipe :-)

    • love and cupcakes permalink*
      January 28, 2013 5:42 pm

      Valentina, so glad you enjoyed these muffins! I’m a huge fan. I love that you altered them with caramelized apples, that sounds amazing. I will have to try this myself.

      p.s. LOVE your name! So elegant :)

  14. June 23, 2013 1:18 am

    I took out 3 eggs on the dining table to leave at room temperature while I gather my other ingredients on the kitchen counter. Once I realized how little ingredients was needed I started mixing everything by hand within 10 minutes and popped it into the oven.. but once I came out from the kitchen I realized that I completely forgotten about mixing in the eggs! I felt so stupid and was prepared to give the muffins to my dogs but I tried them and they taste AMAZING. So moist and sweet with a soft nutty texture from the ground almonds! :)

  15. Jayne permalink
    February 14, 2015 9:15 am

    These muffins are AWESOME. I’m always looking for easy GF muffins for my daughters but they always seem to come out hard/flat. These muffins are light, fluffy and a perfect sweetness. Well done and THANK YOU!

  16. Astrid Holliman permalink
    February 7, 2016 6:28 pm

    My favorite g-f banana muffins yet. They are moist and delicious and just sweet enough. I will definitely make them again! Thanks for sharing!

    • love and cupcakes permalink*
      February 15, 2016 7:09 pm

      Totally agree! I love this recipe :)


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