Delicious Gluten-Free Banana Muffin Recipe
Calling all muffin lovers! If you’re searching for a guilt-free treat that is packed with flavor and satisfies your sweet tooth, look no further than my amazingly wholesome gluten-free banana muffins.
This 5-ingredient banana muffin recipe is not only gluten-free, but also dairy-free and free of refined sugar, making it a healthier option for those with dietary restrictions or simply trying to live a healthier lifestyle. You’ll love the combination of ripe bananas and honey, which provide just the right amount of sweetness without overwhelming the muffin’s texture.
And with the addition of almond flour and oats, these muffins are not only super moist, but also loaded with fiber and protein. The recipe is easy to follow and requires minimal effort, making it perfect for busy mornings when you just need something quick and satisfying to grab on-the-go.
But don’t let the wholesome ingredients fool you – these muffins are anything but boring. And if you’re feeling adventurous or want to switch things up, feel free to add pecan pieces or chocolate chips for some extra crunch and decadence. Trust me, once you try my gluten-free banana muffins, they will become a staple in your kitchen!
Why You’ll Love This Recipe
There’s nothing better than a warm, freshly baked muffin that’s amazingly wholesome and fantastically indulgent at the same time. That’s why my gluten-free banana muffins with a bit of yum recipe is the perfect treat for you!
With just 5 ingredients, these muffins are easy to make and will fill your kitchen with an irresistible smell. You’ll not only enjoy these gluten-free and dairy-free banana muffins, but they’ll also be a healthy addition to your diet.
We all deserve some indulgence in life without feeling bad about it. Well, this recipe is one that you can indulge in guilt-free! Imagine biting into a moist gluten-free banana muffin with fruity sweetness from ripe bananas, notes of honey and almond flour, and crunch from pecan or walnut pieces on top – simply irresistible!
But wait, there’s more! Not only do they taste amazing, but they’re also naturally sweetened with no refined sugars, making them incredibly healthy. As if that wasn’t enough, they’re also low carb and vegan-friendly if you substitute eggs with flax eggs.
These muffins are perfect for breakfast or dessert; you can also add chocolate chips for an extra bit of temptation. With such versatility, you can easily prepare multiple batches ahead of time and store them for later snacking throughout the week.
Just thinking about having bananas, almond flour, and pecan or walnut pieces bursting in my mouth makes me want to bake another batch right now! So what are you waiting for? Get started on making these insanely delicious gluten-free banana muffins with a bit of yum today!
Ingredient List
Let’s begin with the amazingly wholesome 5 ingredient banana muffins recipe. For this recipe you will need:
- 2 ripe bananas: Make sure to use fully ripe bananas for maximum sweetness and flavor.
- 2 eggs: This will help bind all the other ingredients together and give structure to the muffins.
- 1/3 cup honey or maple syrup: For a natural sweetness that is refined sugar-free and adds depth to the flavor profile.
- 1 teaspoon baking soda: To help the muffins rise and become fluffy and light.
- 1 teaspoon baking powder: Another essential ingredient that helps with rising and fluffiness.
- Pinch of salt: Always use a pinch of salt in your baked goods for balance in flavor.
- 1 cup almond flour: A gluten-free flour alternative that adds nutty and rich depth to the muffins.
- 1/4 cup oats: Oats add texture, fiber, and nutrients to this recipe.
- Optional: Add a handful of pecan or walnut pieces for crunch and texture.
All these ingredients come together to make deliciously wholesome 5-ingredient banana muffins that are gluten-free, dairy-free, and refined sugar-free.
The Recipe How-To
Now, let’s dive into the juicy details of making these gluten-free banana muffins with a bit of yum. This recipe is incredibly easy and requires only 5 main ingredients. Plus, you won’t even need a fancy mixer! Let’s get started.
Thing you’ll need:
- 2 cups of oat flour
- 2 ripe bananas, mashed
- 2 eggs
- 1/4 cup of honey
- 1/4 cup of melted coconut oil
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- pinch of salt
Instructions:
- Begin by preheating your oven to 350°F and prepare your muffin tin (either by greasing with butter or lining with paper liners).
- In a large bowl, whisk together the oat flour, baking soda, baking powder, and salt.
- In another bowl, mix the bananas (mashed), eggs, honey, and melted coconut oil together. Stir until well combined.
- Slowly pour the banana mixture over the dry ingredients while stirring constantly.
- Once combined (the batter should be thick), fold in any additional toppings you like (such as pecan pieces or walnut pieces).
- Use a scoop or a spoon to divide the mixture among the muffin cups.
- Bake for approximately 20 minutes, or until golden and cooked through.
- Allow the muffins to cool on a wire rack before serving.
Enjoy these amazingly wholesome gluten-free banana muffins anytime you want!
Substitutions and Variations
While we all love a classic banana muffin recipe, sometimes it’s fun to switch things up and introduce new flavors and ingredients. Luckily, this recipe for gluten-free banana muffins is quite flexible and makes it easy to create a number of variations.
– Nut Changes: If you’re feeling adventurous, try swapping in different types of nuts instead of the pecan or walnut pieces called for in this recipe. Almonds, hazelnuts, or cashews would all add a unique flavor profile to the muffins.
– Flour Choices: If you don’t have almond flour on hand, you can easily swap it out for oat flour or rice flour. Both of these options are gluten-free and will give the muffins a slightly different texture.
– Sweetener Substitutes: While we use honey in this recipe for its natural sweetness and ability to keep the muffins moist, agave or maple syrup are great substitutes. Just keep in mind that maple syrup has a stronger flavor than honey or agave.
– Fruits & Veggies: While bananas are the hero ingredient here, try tossing in some grated apples or zucchini to add some texture and flavor. Adding blueberries or raspberries could also make for a nice burst of tartness.
– Chocolate Additions: If you’re a chocolate lover, feel free to mix in some dark chocolate chips or cocoa powder into the batter. You could even make banana chocolate chip muffins by adding ½ cup chocolate chips to the recipe.
Remember, substitutions and variations can be fun, but they may also change the overall taste and texture of your muffins. Don’t be afraid to experiment until you find your perfect combination!
Serving and Pairing
Serving these amazingly wholesome gluten-free banana muffins is easy – just enjoy them fresh out of the oven! These muffins are ideal for breakfast or a snack any time of the day. Pair them with a warm cup of coffee or tea and enjoy the perfect indulgence.
If you’re serving for a party, banana muffins are the perfect dessert. They pair well with various toppings like pecan pieces, walnut pieces, chocolate chips, or a sprinkle of cinnamon sugar. Peanut butter banana muffins go perfect with a glass of cold milk. For an extra burst of flavor, try serving them with maple syrup or honey drizzled on top.
For those who want to maintain a low-carb diet, these muffins are an excellent option. The vegan banana oat muffins recipe is perfect for this type of diet. You can also switch out some ingredients for a keto-friendly version by using almond flour instead of all-purpose flour and adding some chopped apples for more taste and texture.
You can even make savory versions by leaving out the sugar and bananas and adding vegetables like zucchini or carrots. This creates a completely different type of muffin that pairs wonderfully with a light soup or salad.
Whether you’re looking for easy banana bread muffins or low carb gluten-free sugar-free banana muffins recipe, this versatile recipe pinch yum healthy will not disappoint. It can be served in many ways to fit every taste preference while still maintaining its natural sweetness without refined sugars.
Make-Ahead, Storing and Reheating
These gluten-free banana muffins with a bit of yum are irresistibly delicious, making it tempting to store them away for later consumption. Fortunately, they can be made ahead and stored without compromising their taste and texture.
To make ahead, simply bake the muffins as directed in the recipe how-to section. Then, once cooled to room temperature, store them in an airtight container or ziplock bag at room temperature for up to 3 days. For longer storage time, you can freeze them.
When reheating from room temperature or frozen state, line them up on a baking sheet and place the muffins in a preheated 350°F oven for 5-7 minutes until heated through. Alternatively, you can briefly microwave them just long enough to warm them through without melting the chocolate chips.
The beauty of these gluten-free banana muffins is that they remain moist even after reheating. However, remember that any leftover muffins should be stored separately from the freshly baked ones since they may cause each other to become soggy depending on how moist they were when first baked.
Whether you’re looking to enjoy these muffins as a quick breakfast on-the-go, snack or dessert option, rest assured that these amazing wholesome 5 ingredient banana bread muffins are the perfect solution. So don’t hesitate to make more batches and stock up your pantry so you can enjoy them anytime you want!
Tips for Perfect Results
As a nutritionist, I want to ensure that each and every recipe I create is both healthy and delicious. With that in mind, here are some tips for perfect results when making these amazingly wholesome gluten-free banana muffins.
1. Make sure your bananas are ripe – The riper the better when it comes to banana muffins! Bananas that are brown and spotty will be sweeter and more flavorful, and will also mash more easily.
2. Measure your ingredients accurately – Baking is a science, so it’s important to measure your ingredients carefully to ensure the right balance of flavors and textures in your muffins.
3. Don’t overmix the batter – Overmixing can lead to tough, rubbery muffins. Mix the batter until just combined, then stop.
4. Don’t overfill your muffin cups – Fill each cup about 2/3 full to ensure even baking and a nice rise.
5. Use good quality ingredients – When you’re making something as simple as banana muffins, the quality of your ingredients can really make a difference in the final result. Use high-quality gluten-free flours, fresh eggs, and ripe bananas for the best flavor.
6. Customize with add-ins – These muffins are delicious on their own, but feel free to add in some chocolate chips, pecan or walnut pieces, or other nuts or dried fruit for added flavor and texture.
By following these simple tips, you’ll be able to create moist, fluffy gluten-free banana muffins that are perfect for breakfast or snacking anytime. Enjoy!
Bottom Line
In conclusion, if you’re looking for an amazingly wholesome and delicious snack, gluten-free banana muffins might just be the answer. The recipe is incredibly easy to follow and requires only 5 ingredients that you probably already have in your kitchen. Not only are these muffins free of dairy, gluten and refined sugar, but they are also filling and satisfying.
You can make many substitutions and variations depending on your personal preference. You can add other fruits or nuts such as pecans or walnuts for texture and crunch. You can also try combining other flours such as almond flour, oat flour or rice flour to experiment with different textures.
Not only are these muffins delicious, but they are also full of nutrients that will keep you feeling full and satisfied all day long. So next time you’re looking for a quick snack on-the-go, grab a gluten-free banana muffin and enjoy the healthy goodness it has to offer. Trust me, your taste buds (and your body) will thank you for it!
Gluten Free Banana Muffins With a Bit of Yum Recipe
Ingredients
- 1/2 cup butter, softened, melted even
- 1/3 cup sugar
- 2 eggs
- 2 1/2 bananas, ripened
- 2 apples, peeled and chopped
- 1/2 cup honey, eyeball this for less mess
- 1 1/2 cups all-purpose flour, gluten free
- 1 1/2 cups oats, such as Trader Joe's Ancient Grain and Seeds
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup walnut pieces
- 1/2 cup pecan pieces
Instructions
- In a medium mixing bowl, combine softened or melted butter (I use smart Balance) and sugar.
- Add eggs, fruit and honey; mix well.
- Combine dry ingredients in a a small mixing bowl, then and add to the wet ingredients along with the nut meats. Stir just until moistened.
- Butter muffin pan and evenly distribute to make 12-16 muffind. My pan is mad of deep squares which makes 12 perfectly.
- Bake at 350 degrees for 28 minutes or until golden brown. You may need to check on them periodically over the last 10 minutes the first time in case your oven cooks differently than mine.
- Move to a wire rack to tempt everyone about the house.