Gluten-Free Banana Muffins Without Rice Flour

These gluten-free banana muffins are made without rice flour, dairy, and they are not too sweet. These simple banana muffins are delicious, satisfying and are the perfect go-to healthy sweet treat. I love muffins and there is something about banana muffins that I enjoy in particular. These muffins are soft, fluffy, moist, and they are perfect for meal prep too.

This recipe is dairy-free, gluten-free and contain healthy fat and fiber.

This recipe can be prepped ahead and stored in the fridge or frozen for later so it’s ready whenever you are!

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Ingredients Gluten-Free Banana Muffins

Ingredients you will need for this recipe:

• Ripe bananas
• Vanilla extract
• Eggs
• Gluten free Baking Powder or make your own with this easy recipe
• Gluten Free Rolled Oats I love this glyphosate-free brand
• Sea Salt
• Molasses (optional)
• Coconut Oil
• Coconut Palm Sugar or Organic Cane Sugar
• Almond Flour (blanched)
• Coconut milk (homemade option here) or your favorite Dairy-free “milk”

Equipment you will need for this recipe:

• Mixing bowls
• Glass Measuring cup *or bowl to heat coconut oil
• Measuring spoon
• Measuring cups and spoons
• Whisk or Fork
• Muffin Tin
• Muffin Liners (optional) these are pretty and non-bleached
• Oil Spray I like Avocado Oil, but you can use coconut oil as well
• Cooling Rack

How to Make Simple Gluten-Free Banana Muffins

Steps

• Preheat Oven to 350 degrees
• Take out 3 large eggs (sit them out to get to room temp)
• Measure 1 1/2 cups of Rolled Oats and add to a high-powered blender or split between a blender cup and blend until you get an oat flour. This took 30 seconds in my blender.
• Combine oat flour, cinnamon, baking powder, salt, sugar and blanched almond flour together in a mixing bowl and mix until combined.
• Melt coconut oil until just liquid in a microwave-safe mixing bowl. *Make sure it’s not hot about 10-15 seconds should work.
• Peel your bananas and add them to a bowl and begin mashing them.
• Next add in your melted coconut oil, milk, vanilla extract, and eggs and mix until combined
• Add your wet ingredients to your dry ingredients and mix until combined
• Spray or grease your muffin tin.
• Fill each muffin tin to the top
• Equally sprinkle 1 Tbsp of sugar over the muffins
• Bake for 27-30 minutes or until slightly golden

Add to a cooling rack

Banana Muffin Tips and Substitutions

This is a pretty straight-forward recipe but here are some tips to make things easier.

• Use ripe or overripe bananas
• Use room temp eggs because cold eggs will cause coconut oil to solidify
• You can use oat flour or make your own by blending rolled oats in a blender
• You can add walnuts within this mixture or right on top for Banana Nut Muffins
• Nuts are optional but they also add a nice texture and some omega 3’s
• You can create your own grain free baking powder with this easy recipe
• Be sure to preheat your oven
• You can substitute the sugars and use all coconut sugar if you would like.
• Fill each muffin tin to the top
• Use any fat that you prefer (I have not used anything but coconut oil) but avocado is an option.

There are so many ways to serve and enjoy these muffins. It’s perfect for the Fall season or anytime you want those classic flavors.

You could also pair it with some homemade chilled coconut milk, or your favorite beverage.

Make These Gluten-Free Banana Muffins

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