Gluten Free Banana Mini Muffins (Nut free!)
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These Gluten Free Banana Mini Muffins are quick and easy! Lightly sweetened with applesauce and maple syrup, you can feel good about serving these as a healthy snack or on-the-go breakfast. These muffins are also dairy free and nut free, so they’re the perfect addition to a school lunch.
I’m on a mission to find and create lots of school-safe snacks. I’m not against store-bought snacks, but I haven’t found many options that aren’t full of sugar or salt. Also, my 4-year-old has turned into a snack monster and would rather eat a million small meals a day than have regular meals. I need to make her snacks as healthy as possible!
These gluten free banana mini muffins fit the bill. They’re so easy to make and you don’t need a food processor or stand mixer to make them. Bring them to a play date and they won’t last long (I say this from experience!).
- Mashed banana – about 3 medium bananas equal a cup, but I suggest you mash then measure to be sure it’s the right amount
- Coconut oil – melted
- Maple Syrup – the real stuff!
- Vanilla extract
- All-purpose gluten free flour – I use the Bob’s Red Mill brand
- Coconut flour – I use a small amount to help hold the moisture of the bananas and maple syrup. Bonus that it provides extra fibre!
- Baking Powder
- Baking Soda
- Sea Salt
How to make Them
1. Preheat oven to 375 °F and grease the mini muffin tins.
2. In a large bowl, whisk the mashed banana, coconut oil, maple syrup, eggs and vanilla until smooth.
3. In a medium bowl, combine the all-purpose flour, coconut flour, cinnamon, baking powder, baking soda and sea salt. Be sure to mix well so that the baking powder and baking soda are evenly distributed (see Picture 1).
4. Add the dry ingredients to the large bowl with the wet ingredients. Mix until all dry ingredients are well incorporated (see Picture 2).
5. Scoop the batter into the mini muffin tins, filling each spot until about 2/3 full (see Picture 3) and bake for 11 minutes, or until the edges start to turn golden brown and a toothpick inserted in the middle of the muffin comes out clean. You can also check for doneness by lightly pressing the middle of a muffin with your finger; if it’s done, it will spring back.
Can I make this recipe into regular muffins?
Yes, you can make this recipe into 12 regular muffins. Bake at 350 °F for 18 minutes or until the edges are starting to turn golden brown and the middle bounces back when you press it lightly with your finger.
Do I need to add xanthum gum in this recipe?
No, I didn’t find it necessary for a good texture. Many recipes that use all-purpose gluten free flour call for the addition of xanthum gum. This ingredient is typically added to mimic the effect of gluten (gluten is what gives dough its “elastic” property – think of the stretchiness of pizza dough!).
I tend not to use xanthum gum in my recipes unless absolutely necessary, but if you normally bake with it, you can add 1/2 teaspoon with the dry ingredients (unless your all-purpose flour blend already includes it!).
More gluten-free baking recipes
- Almond Flour Banana Bread
- Quinoa Brownie Cake
- Vegan Peaches and Cream Baked Oatmeal
- Blueberry Oatmeal Cups
- Almond Flour Zucchini Bread
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Gluten Free Banana Mini Muffins
- 1 cup mashed banana (about 3 medium bananas)
- 1/4 cup coconut oil (melted)
- 1/4 cup maple syrup (the real stuff!)
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose gluten free flour
- 1/4 cup coconut flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- Preheat oven to 375 °F and grease the mini muffin tins.
- In a large bowl, whisk together the mashed banana, melted coconut oil, maple syrup, eggs and vanilla extract, until smooth.
- In a medium bowl, combine the all-purpose flour, coconut flour, cinnamon, baking powder, baking soda and sea salt. Be sure to mix well so that the baking powder and baking soda are evenly distributed.
- Add the dry ingredients to the large bowl with the wet ingredients. Mix until all dry ingredients are well incorporated.
- Scoop the batter into the mini muffin tins (fill each spot to about 2/3 full) and bake for 11 minutes, or until the edges start to turn golden brown and a toothpick inserted in the middle of the muffin comes out clean. You can also check for doneness by lightly pressing the middle of a muffin with your finger; if it's done, it will spring back.
- Cool in the muffin tin for 5 to 10 minutes, then remove to a wire rack to finish cooling completely. Store in a sealed container on the counter for 3 days, or freeze for up to 3 months.
- Nutrition estimate is for one mini muffin.
If you enjoyed this recipe, please leave a review below!
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Hey, I’m Laura!
Creator of The Recipe Well
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.