Description
Put your overripe bananas to use with this soft and sweet, dairy-free, gluten free banana bread muffins recipe, ready to eat in just 30 minutes!
Ingredients
- 1 cup (250g) mashed ripe bananas (about 3 medium bananas) See notes if using frozen!
- 2 eggs, preferably at room temperature (see notes)
- 1/4 cup maple syrup
- 3 Tablespoons melted refined coconut oil or avocado oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice or apple cider vinegar (see notes)
- 1 1/2 cups (155 -160 grams) blanched almond flour
- 3/4 cup 85- 90 grams gluten-free oat flour (see notes)
- 2 teaspoon baking powder (aluminum free)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger (optional) - I like to add this for a little zing
- Optional Mix-Ins - 1/4 cup chopped dates, nuts, lemon zest, or chocolate chips
- Optional Toppings - candied nuts and/or raw sugar
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-count muffin pan with liners or spray with nonstick spray.
- In a large bowl, mash the bananas with a fork. Add the eggs and mix well.
- In a separate smaller bowl or measuring cup, whisk together the maple syrup, melted coconut oil, vanilla, and lemon juice or apple cider vinegar. Pour into the banana mixture and mix until combined.
- In a medium-sized bowl, whisk together the almond flour, oat flour, baking powder, baking soda, salt, cinnamon, and ginger. Tip: If you’re skipping any mix-ins like nuts or chocolate chips, add a tablespoon or two more oat flour to help the batter hold structure and encourage more rise.
- Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the mix-ins, if using.
- Divide the batter evenly into the muffin cups (about ⅔ full). Top with optional raw sugar or candied nuts. Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
- Store the muffins covered tightly at room temperature for up to 5 days, or in the refrigerator for up to 1 week.
Notes
Ingredient Tips – Room temperature ingredients (especially eggs) help the batter mix evenly and rise better in the oven. If you’re short on time, place eggs in a bowl of warm water for 5–10 minutes to quickly bring them to room temp.
Substitute Tips – If you prefer to use gluten-free flour instead of both almond and oat flour, you will need to make a few adjustments. Use 1½ cups gluten free 1:1 baking flour, ⅓ cup oil (versus 3 Tablespoons) and 1 teaspoon baking soda (no baking powder). The texture will be slightly more dense and cakey, but still delicious. You can use frozen bananas—just let them thaw completely and drain any excess liquid to avoid a dense, overly moist texture. Fresh ripe bananas work best for consistent results.
Egg-Free Option – For an egg-free version, mix 2 tbsp flaxseed meal + 5 tbsp water and set aside to thicken for 10-15 minutes. Once thicken, mix with the wet ingredients. I also recommend adding ½ to 1 tsp xanthan gum to the dry ingredients for the best texture. Optional. The muffins will still be soft and flavorful —just slightly less fluffy.
For Domed Muffins – Start baking at 400°F for the first 5 minutes, then reduce to 350°F for the remaining 15–17 minutes.
Storage Tips – Let muffins cool completely, then freeze in a single layer. Once frozen, store in a sealed container for up to 2 months. Reheat in the microwave or toaster oven.
- Prep Time: 10 min
- Cook Time: 20 minutes
- Category: breakfast
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 banana muffin
- Calories: 185
- Sugar: 6.9 g
- Sodium: 116.7 mg
- Fat: 7.3 g
- Saturated Fat: 3.2 g
- Carbohydrates: 16.9 g
- Fiber: 1.5 g
- Protein: 4.3 g
- Cholesterol: 31 mg
