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Gluten Free Banana Bread Muffins

by Giadzy
Prep Time
10 minutes
Cook Time
25 minutes
Serves
About 22 Muffins

Gluten Free Banana Bread Muffins

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This gluten free banana bread recipe is legendary on the Giadzy team. Giada developed this recipe in loaf form for Eat Better, Feel Better, and it became an obsession. The texture is absolutely amazing - nobody would ever guess these are gluten free. We love these with chocolate chips, but feel free to omit or add in your other favorite mix-ins for banana bread.

Bonus - these muffins are dairy free, too. They also freeze very well - just pop them in the microwave or slowly reheat in the oven for a fresh muffin at any time.

gluten free banana muffins

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Gluten Free Banana Bread Muffins

Rated 5.0 stars by 1 users

Servings

14

Prep Time

10 minutes

Cook Time

25 minutes

Calories

303

Author:

Giadzy

Image of Gluten Free Banana Bread Muffins

Ingredients

  • 3 very ripe bananas
  • 1 egg (at room temperature)
  • 1/3 cup roasted almond butter
  • 3 tablespoons melted and cooled coconut oil
  • 3/4 cup coconut sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsweetened almond milk
  • 1 teaspoon pure vanilla extract
  • 1 cup almond flour
  • 1 cup white rice flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon

  • 1/2 cup to 3/4 cup bittersweet chocolate chips, depending on personal taste

  • 1 cup chopped walnuts, for topping
Carnaroli Rice Flour

Carnaroli Rice Flour

$7.50
$7.50
(1.4 lbs)

Instructions

  1. Preheat the oven to 350 degrees F. Prepare a standard muffin tin with cupcake liners.
  2. In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the egg and mix until smooth. Using the fork, whisk in the almond butter, coconut oil, sugar, almond milk and vanilla until smooth and incorporated. Add the almond flour, rice flour, baking soda, salt and cinnamon. Use a rubber spatula to stir until combined. Stir in the chocolate chips.

  3. Divide the batter among the prepared muffin cups – it should fill about 22 cups. Evenly sprinkle the tops with the chopped walnuts. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Remove from the oven and allow to cool for at least 10 minutes.

  4. These will keep for 4 days at room temperature, or can be frozen for up to 3 months.

Nutrition

Nutrition

Nutrition Serving Size
14
per serving
Calories
303
Amount/Serving % Daily Value
Carbs
33 grams
Protein
6 grams
Fat
18 grams
Saturated Fat
5 grams
Cholestrol
11 milligrams
Sodium
220 milligrams
Fiber
3 grams
Sugar
18 grams
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2 reviews & comments

  • Author's avatar image
    The Giadzy Kitchen - Feb 27

    Hi @Helen! We would fill the muffin cups 3/4 of the way up for the best results! Hope this helps!

  • Author's avatar image
    Helen - Feb 27

    Could you tell me how much batter to put into each cup? Is the cup filled to 3/4 full or fill batter to the top of the muffin cups?

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