Gluten-Free Banana Muffins

April 21, 2022

Yields 10-14 large muffins

If your bananas are overripe and nobody wants to eat them you don’t have to throw them away! Cut them into chunks in a zip-top bag and place in the freezer for smoothies or to make banana muffins! These banana muffins are always a hit with kids who won’t notice that they have no white sugar or white flour.


  • 3 very ripe bananas, mashed
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup almond butter (or other nut/seed butter)
  • 1/3 cup coconut flour
  • 1 teaspoon instant coffee grounds, optional
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 cup mini chocolate chips or finely chopped walnuts or pecans

Directions: Preheat oven to 350°F. Place paper liners into mini or regular muffin tins or spray well with non-stick cooking spray.

In a large bowl, mix together mashed bananas, maple syrup, vanilla extract, eggs, and almond butter.

Place a wire sifter over the mixing bowl. Measure the coconut flour, instant coffee, baking soda, baking powder, cinnamon and salt into the sifter. Sift the dry ingredients over the wet and mix well. Fold in the chocolate chips or nuts.

Pour mixture into lined muffin cups and bake for 20-25 minutes or until a toothpick inserted into muffin comes out dry.

Let cool before serving. Store in the refrigerator.