How to Make Gluten Free Banana Muffins

Gluten-free banana muffins are a delicious and wholesome way to enjoy a naturally sweet treat without refined sugar or grains. Made with ripe bananas and almond flour, these muffins are moist, tender, and packed with warm cinnamon flavor. Whether you’re looking for a quick breakfast, a post-workout snack, or a healthy dessert, these muffins are a perfect choice. Plus, they are dairy-free and refined sugar-free for a guilt-free indulgence!

Flavor & Texture Profile

Flavor: Sweet, nutty, and warm with hints of cinnamon and natural banana sweetness.
Texture: Moist, soft, and slightly dense, with a lightly crisp top if using the cinnamon sugar topping.

🍌 Gluten-Free Banana Muffins 🧁

📝 Ingredients (Makes 12 Muffins)
🍌 3 ripe bananas
🥚 3 large eggs (room temperature)
🌿 1 tsp vanilla extract
🍂 1 tsp ground cinnamon
🧁 ½ tsp baking powder
⚡ 1 tsp baking soda
🧂 ¼ tsp salt
🌰 3 cups (300g) almond flour

🔹 Optional Topping:
🍯 1 tbsp coconut sugar + ½ tbsp ground cinnamon (mixed)

🔥 Instructions
1️⃣ Preheat the oven to 350°F (176°C). Line a 12-cup muffin tin with paper liners.

2️⃣ In a food processor, blend the bananas, eggs, vanilla, cinnamon, baking powder, baking soda, and salt until smooth.

3️⃣ Add the almond flour and process again until fully combined.

4️⃣ Scoop the batter into the muffin cups, filling each about ¾ full.

5️⃣ (Optional) Sprinkle with cinnamon sugar topping for extra flavor. Store any leftover topping in a jar for later use.

6️⃣ Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

7️⃣ Let the muffins cool completely, then store them in an airtight container in the fridge for up to 1 week.

📊 Nutritional Breakdown (Per Muffin)

Calories: ~150 kcal
Protein: ~5g
Carbs: ~10g (Net: ~7g)
Fiber: ~3g
Fat: ~11g
Sugar: ~4g (from bananas)

Enjoy these naturally sweet, gluten-free banana muffins as a quick breakfast or a healthy snack!

Print the Recipe Here