These gluten-free banana muffins have all the delicious taste of banana bread, in a practical and convenient size. These healthy muffins are the perfect option to grab for a snack in the office or at school. And bonus point, you will only need 1 BOWL to prepare them!
This easy recipe is naturally gluten-free and dairy-free, and also low in added sugars and free of oils. No commercial blends of flour are needed, and not even gums. These treats will be satisfyingly sweet thanks to the ripe bananas. You could also customise the recipe with added mix ins like your favorite nuts, dried cranberries or blueberries, or spices like cinnamon.
My favorite banana bread recipes on the blog
Check out also these more traditional recipes for a whole banana bread from the blog: the classic banana bread with chocolate chips, the cinnamon and olive oil banana bread, or the vegan banana bread.
Gluten-free banana muffins
8
servings10
minutes25
minutes35
minutesIngredients
3 medium ripe bananas
2 medium eggs
2 tbsp tahini or almond butter (40 g)
¼ cup sugar (50 g)
¼ cup potato starch (35 g)
¼ cup almond flour (30 g)
½ cup rice flour (70 g)
1,5 tsp baking powder
¼ cup dark chocolate chips (40 g)
2 tbsp chopped almonds (optional)
How to
- Pre-heat the oven to 355°F/180°C.
- Mash the bananas with a fork until the texture is smooth and with no lumps. Add the eggs and tahini and mix well.
- Fold in the sugar and all the flours, plus the baking powder. At last, add the chocolate chips.
- Line a 8 muffins tin with muffin liners, then divide the batter into the liners. Top with the chopped almonds (and eventually more chocolate chips).
- Bake int the pre-heated oven for 25 minutes, or until the tops are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Remove the muffins from their tin and let them cool.
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