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.
Servings
14
Prep Time
10 minutes
Cook Time
25 minutes
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
Instructions
- Preheat the oven to 350 degrees F. Prepare a standard muffin tin with cupcake liners.
- 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.
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.
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
- 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
Let’s Cook
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4 comments
This looks like a healthy recipe except for the white rice flour. What can I substitute for the white rice flour. White rice flour is not a healthy flour.
Thank you.
Hi! We recommend brown rice flour!
Hi @Helen! We would fill the muffin cups 3/4 of the way up for the best results! Hope this helps!
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?