The Best Healthy Banana Bread Muffins

Gluten, dairy, and refined sugar-free, and so yummy…

We are muffin people. I love a muffin so VERY much and honestly I just feel better when I know homemade muffins are in the house! A homemade muffin with a cup of coffee in the afternoon can honestly change the trajectory of your day, in my opinion… it’s like having your very own little coffee shop moment at home.

The Best Healthy Banana Bread Muffin recipe - Gluten, Dairy, and Refined Sugar Free

For example, when the day has gone upside down and totally bananas (pun intended), you haven’t showered yet, the house is a MESS, and everyone has cried, like, at least once (if you have or have met a toddler then you know, ha!), but then all the sudden you remember you have homemade muffins in the kitchen and a cup of hot coffee that is ready to be brewed… I mean, that changes everything. A few deep breaths and you are GOOD TO GO.

But honestly, more than that, I love having a snack that feels like a treat that is so much better for you than something from a coffee shop (less expensive, too!)! Laurens is obsessed with muffins (see here!) and we have fun making them together each week. Ryan packs one in his lunch every morning and I look forward to my afternoon treat all day… truly muffins are a lifestyle in our home.

Anyway, if you are looking for great muffin recipes, the Minimalist Baker is always my first stop. I make most of her quick breads in muffin format because they are so much easier to portion out and, bonus, bake quicker! But the banana bread muffin recipe below is one I’ve been making on repeat since my sister-in-law made a version over Christmas.

The one she made was so good (original recipe) but I’ve since tweaked it to make it healthier for an every day snack and gosh, these truly are a HIT in our home!

Anyways I hope you love them as much as we do.

The Best Banana Bread Muffin Recipe

Ingredients

  • 3 bananas (ripe is better, but I never really worry about it!)
  • 1/3 cup of avocado or olive oil
  • 2 eggs
  • 1/3 cup of maple syrup (I’ll omit completely if the bananas are super ripe)
  • 1 tbs of vanilla
  • 1 cup gluten free flour
  • 1/2 cup of almond flour
  • 1 tsp sea salt
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tbs coconut sugar & cinnamon for dusting!

Directions

Preheat oven to 350 degrees.

Mix all wet ingredients together, add in the dry ingredients, and mix! I use an ice cream scooper to scoop the batter into the lined muffin tin (favorite liners) and then dust the tops of the muffins with coconut sugar and cinnamon.

Bake for 20 to 25 minutes, depending on your oven! They are done once they have browned a bit and a toothpick comes out clean!

Let cool, and serve!

Note: This recipe typically makes 9 muffins, so I like to double it. Once baked, I put half in the freezer and the other half in the fridge… that way we have muffins all week.

Happy baking, friends! xx

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8 comments
  1. My 2yr old son & I made these this morning & they were a hit! I did half with coconut sugar & cinnamon sugar on top, & half with a few chocolate chips on top and we all loved them! One of the best grain-free muffins we have tried!

  2. Can I use coconut flour or another flour in place of the almond flour? my son is allergic to almonds.

    • Haven’t made these muffins yet but looking forward to making them seems like a perfect recipe. Thank you for sharing the recipe

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