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Don’t throw out your over ripe bananas! Let’s make some delicious, easy, one-bowl banana muffins. Refined-sugar free, dairy free and gluten free!

Not gluten free, no problem! You can substitute your favorite all-purpose flour in this recipe.

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Propellant-free cooking spray: https://amzn.to/2V4CsOp
Unbleached baking cups: https://amzn.to/3b2CXOd
Non-Toxic & non-stick muffin pan: https://amzn.to/34sf9Bb

A few of my favorite baking ingredients:

Dr. Bronner’s Organic Coconut Oil : https://amzn.to/3b1Al3r
MADHAVA Organic Honey : https://amzn.to/2RvztfL
Simply Organic Vanilla Extract: https://amzn.to/2Rv2yYB

Print Recipe

Gluten Free One Bowl Banana Muffins

Cook Time25

Keyword: breakfast, gluten free, healthy

Servings: 12 Muffins

Ingredients

2-3 Very Ripe Bananas
2 Eggs
¼ Cup Melted Coconut Oil
¼ Cup Honey Can also use pure maple syrup
1 Tsp Vanilla Extract
1 Cup Gluten Free Flour I use Bob's 1-to-1
1 Tsp Baking Soda
1-2 Tsp Cinnamon

Optional Add-Ins

½ Cup Crushed Walnuts
½ Cup Chocolate Chips
½ Cup Blueberries

Instructions

Preheat oven to 350°F.
Line muffin tin with parchment cups or spray with coconut oil or non-stick spray.
Mash bananas in bowl.
Mix in melted coconut oil, vanilla and honey. If you would like your muffins to be more on the sweeter side, feel free to add 1/4 cup more honey.
Add eggs, one at a time, beating well after each egg.
Gradually mix in your flour.
Mix in baking soda and cinnamon.
Fold in your add-in ingredients or skip to next step.
Evenly distribute into muffin tin. This recipe will yield about 12 full-size muffins or 24 mini muffins.
Bake for 20-25 minutes until golden brown.

Video

Notes

Store muffins in air-tight container in refrigerator for up to four days.

*Make sure your gluten free flour is one that can be directly substituted for regular flour. If you use almond or coconut flour, you may need to add two teaspoons of xanthan gum per cup of flour