Delicious Gluten-Free Multigrain Banana Muffins Recipe

It is with great pleasure that I present to you my latest recipe – Gluten-Free Multigrain Banana Muffins. As a nutritionist cum food blogger, it is my passion to create recipes that are not only delicious but also healthy and nourishing for the body. These muffins are made with only the best and wholesome ingredients, making it perfect for anyone who wants to indulge in a sweet treat without feeling guilty.

What’s more, these muffins are gluten-free, dairy-free, and make use of whole grains. This means that they are safe for people who suffer from gluten intolerance or have dairy allergies. They are also made with a mix of nutritious flours such as sorghum flour, whole wheat flour, and almond flour plus gluten-free oat flour.

In addition to being healthy and allergen-friendly, these banana muffins are easy to prepare and can be customized based on your preference. You can add extras like peanut butter or chocolate chip for a richer flavor or choose to exclude sugar if you want to have a sugar-free dessert.

Are you excited? I certainly am! I can’t wait for you all to try this recipe and see how easy it is to make healthy muffins that even your pickiest eater will love. Stay tuned for the ingredient list and instructions in the next section.

Why You’ll Love This Recipe

Gluten Free Multigrain Banana Muffins
Gluten Free Multigrain Banana Muffins

Allow me to regale you with the reasons why you’ll undoubtedly develop a strong admiration for these Gluten-Free Multigrain Banana Muffins. First and foremost, they’re made with only the healthiest of ingredients, ensuring that you maintain your dietary goals without compromising on taste.

Aside from having a gluten-free and whole-grain texture that will keep you satiated for hours, the addition of scrumptious mashed bananas gives these muffins an unmatched level of sweetness. Additionally, the nutmeg and cinnamon enhance the flavor profile of this recipe, making it impossible not to fall in love with its aromatic scent and delicious taste.

Furthermore, the recipe calls for coconut oil instead of traditional butter, keeping it dairy-free and plant-based. With no added sugars or harmful additives like zucchini or peanut butter muffins, these multigrain banana muffins ensure a guilt-free indulgence every time.

So whether you’re searching for a healthy breakfast to start your day off right or craving something sweet to satisfy your sweet tooth cravings, this Gluten-Free Multigrain Banana Muffins Recipe gives you both in spades. Give it a try and see why it’s sure to become one of your favorites in no time!

Ingredient List

 These muffins are the perfect grab-and-go breakfast!
These muffins are the perfect grab-and-go breakfast!

Below are the ingredients required for this delicious recipe:

  • 2 cups mashed ripe bananas (about 3 large bananas)
  • 1/3 cup melted coconut oil
  • 1/2 cup granulated sugar
  • 1 egg, beaten
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup sorghum flour
  • 1/2 cup almond flour
  • 1 cup gluten-free all-purpose flour blend (or whole wheat flour if not gluten-free)

Note: Make sure to measure the ingredients properly to ensure the best results.

The Recipe How-To

 Nothing beats the smell of freshly baked banana muffins in the morning.
Nothing beats the smell of freshly baked banana muffins in the morning.

Now the fun part – let’s get baking! Here’s how to make these delicious gluten-free multigrain banana muffins.


  • 2 cups mashed ripe bananas (about 3 medium bananas)
  • 1/3 cup melted coconut oil
  • 1/2 cup granulated sugar or maple syrup
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup sorghum flour
  • 1/2 cup almond flour
  • 1/2 cup oat flour


  1. Preheat oven to 350°F (175°C). Grease a muffin tin with non-stick spray or line with paper liners.
  2. In a large bowl, whisk together the mashed bananas, melted coconut oil, and sugar/maple syrup until smooth. Add in the egg and mix well.
  3. Stir in the vanilla extract, salt, baking soda, baking powder, cinnamon, and nutmeg.
  4. Add in the sorghum flour, almond flour, and oat flour. Gently mix until just combined.
  5. Pour batter into muffin tin, filling each well about three-quarters full.
  6. Bake for approximately 25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
  7. Let cool for a few minutes before removing from the pan and transferring to a wire rack to completely cool.

These gluten-free multigrain banana muffins are perfect for breakfast or as a snack and packed with nutritious ingredients!

Substitutions and Variations

 These muffins are not only gluten-free, but also packed with healthy whole grains!
These muffins are not only gluten-free, but also packed with healthy whole grains!

Dearest reader, as much as we relish our recipes as they are, we all have our preferences and dietary restrictions. Therefore, I hereby present to you a selection of substitutions and variations for this gluten-free multigrain banana muffins recipe.

For those of you with nut allergies, fear not. You may swap almond flour with oat flour or sorghum flour. Additionally, peanut butter can be used instead of coconut oil or butter in the recipe.

In case you have a sweet tooth but want to cut down on refined sugar, maple syrup or honey can be substituted for granulated sugar. You may also replace brown sugar with coconut sugar or date sugar. For a sugar-free version, use stevia or monk fruit sweetener.

Should you desire an extra pizzazz to this already marvelous muffin recipe, try adding ¼ cup of cocoa powder and ½ cup of chocolate chips to transform it into double chocolate banana muffins. You could also sprinkle chopped walnuts or almonds on top for added crunch.

For a plant-based option, substitute the egg with flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water). And how about filling them with cream cheese or almond butter? Or adding shredded zucchini to the recipe for enhanced nutrition?

Lastly, if gluten isn’t an issue for you, you may replace sorghum flour and almond flour with whole wheat flour in equal parts. It will result in a moist and healthy whole-grain banana muffin.

I hope these suggestions inspire you to tailor this recipe to your liking and dietary needs. Cheers to culinary creativity!

Serving and Pairing

 Who says muffins can't be healthy?
Who says muffins can’t be healthy?

Once your gluten-free multigrain banana muffins are baked and cooled, it’s time to serve and enjoy! The aroma of nutmeg and cinnamon will fill your kitchen as you take out the muffins from the oven. I recommend serving them warm with a bit of creamy butter or peanut butter slathered on top. The combination of the warm muffins with the creamy spreads creates a comforting and decadent taste that is perfect for breakfast or brunch.

For a healthier option, you can serve them alongside some fresh fruit, like sliced bananas or berries. Pairing the sweet banana flavor of the muffins with the tartness of fresh fruits provides an excellent balance of flavors and textures. A cup of almond milk, soy milk or hot tea can also be fantastic beverage options to sip along with these muffins.

If you like your muffins with a touch of chocolate, you can sprinkle chocolate chips on top of while they are still warm so that they melt just enough for a gooey deliciousness. This option goes great with coffee or tea for an afternoon pick-me-up snack.

Whether you serve them as a quick breakfast on-the-go or pair them with your favorite hot beverage as an afternoon treat, these gluten-free multigrain banana muffins are sure to satisfy your sweet tooth while keeping you feeling healthy and energized throughout the day.

Make-Ahead, Storing and Reheating

 Let the flavors of banana, cinnamon, and nutmeg dance in your mouth with every bite!
Let the flavors of banana, cinnamon, and nutmeg dance in your mouth with every bite!

Oh dear readers, let me tell you how easy it is to make these Gluten-Free Multigrain Banana Muffins ahead of time and enjoy them for days to come. Once these humble muffins are baked to perfection, allow them to cool completely before storing them in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, place them in the fridge, tightly wrapped in plastic wrap. These moist and decadent muffins can be enjoyed straight out of the fridge or reheated by popping them in the microwave for a few seconds or in the oven at 300°F (150°C) for 5-7 minutes.

But wait, there’s more! You can even freeze these Gluten-Free Multigrain Banana Muffins for a quick breakfast on busy mornings. To do this, wrap each muffin individually in plastic wrap and store them in a freezer-safe container or bag for up to 2 months. When ready, thaw the muffins overnight in the fridge or pop them directly into the oven at 350°F (180°C) or toaster oven until warmed through.

Take note dear readers that these muffins will start to lose their freshness and texture after a few days, so I suggest you store them properly and enjoy them as soon as possible. With this make-ahead tip, you’ll always have healthy muffins on hand without sacrificing taste and nutrition.

Tips for Perfect Results

 The key to the muffins' moist texture? The ripe bananas, of course!
The key to the muffins’ moist texture? The ripe bananas, of course!

As a nutritionist and food blogger, I’ve learned some tips and tricks to ensure perfect results every time when baking these gluten-free multigrain banana muffins. Let me share them with you!

Tip 1: Measuring is Key

Measuring ingredients is crucial when it comes to baking. Make sure to measure your flour properly by spooning it gently into a measuring cup and leveling it off with a knife. Avoid packing the flour into the measuring cup as it can result in dense muffins.

Tip 2: Add Flavors Using Spices

Spices like nutmeg and cinnamon can add depth of flavor to your baked goods. Use them generously in this recipe for a warm, cozy taste.

Tip 3: Use Fresh Baking Powder & Baking Soda

For a proper rise, make sure that your baking powder and baking soda are fresh. You can test them by adding a bit of vinegar or lemon juice to see if they bubble up.

Tip 4: Melt Coconut Oil Before Mixing

If using coconut oil, make sure to melt it first before incorporating it into the batter. This will help distribute the oil evenly throughout the muffin batter.

Tip 5: Mix Your Batter Gently

When mixing your batter, stir all ingredients gently until they are combined. Overmixing can cause tough muffins.

Tip 6: Experiment with Substitutions

Feel free to experiment with different flours in this recipe such as almond flour, sorghum flour or oat flour. You can also swap out butter for coconut oil or peanut butter for added flavor.

Tip 7: Cool Completely Before Storing

Once baked, let the muffins cool completely on a wire rack before storing them in an airtight container. This will prevent condensation from building up and making the muffins soggy.

Tip 8: Freeze for Later

Not planning on eating all of your muffins right away? They freeze well! Wrap each muffin in plastic wrap and store them in a freezer-safe container for up to 3 months. Simply thaw them overnight before enjoying.

Following these tips will surely result in perfect, healthy and delicious gluten-free multigrain banana muffins every time!

Bottom Line

In conclusion, these gluten-free multigrain banana muffins are the perfect breakfast or snack option for those who want to indulge in a healthy treat without sacrificing taste. With a blend of almond and sorghum flour, and the added benefits of oats and flax seed, these muffins are a perfect way to start your day. Not only are they gluten-free and dairy-free, but they are also refined sugar-free, making it a guilt-free indulgence.

I urge you to try this recipe and experiment with different variations to satisfy your taste buds. And keep in mind that making substitutions to ingredients is easy, so you can customize according to flavor preferences and dietary restrictions.

Whether you’re on a gluten-free diet or not, these banana muffins will make the perfect addition to your breakfast table. So the next time you have overripe bananas lying around, embrace the opportunity—and bake yourself this healthy and delicious treat!

Gluten Free Multigrain Banana Muffins

Gluten Free Multigrain Banana Muffins Recipe

I came up with this recipe when I was looking for a simple moist gluten-free muffin with multigrain flours. I used a regular recipe and played around with it to get a tasty moist muffin that taste like regular muffins but with multigrain gluten free flours. For all purpose mix I use Gluten-Free Flour Mix Recipe #470769 but I use brown rice flour in the mix. Coconut oil lends a nice perfumy natural sweetness that I reallly love but you can use any oil or butter you like.
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Prep Time 15 mins
Cook Time 25 mins
Course Dessert
Cuisine Gluten-free
Servings 8 muffins
Calories 146.4 kcal


  • 2 bananas, mashed
  • 3 3 tablespoons butter or 3 tablespoons vegetable oil
  • 1 egg
  • 1/2 cup sugar
  • 1/3 cup almond flour
  • 1/3 cup gluten-free rice flour mix
  • 1/3 cup sorghum flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg


  • Preheat oven to 350 degrees.
  • Line 1/2 cup cupcake or muffin pan with lines.
  • Mix mashed bananas, oil, egg and sugar in a large bowl. In a seperate medium bowl mix remaining 8 ingredients and whisk around to combine dry ingredients. Pour dry ingredients in wet and mix to combine fully.
  • Fill cupcake pan about 2/3 way up and bake for 20-25 minutes or until toothpick test comes out with just a few crumbs. They are moist.

Add Your Own Notes


Serving: 52gCalories: 146.4kcalCarbohydrates: 23.4gProtein: 1.5gFat: 6gSaturated Fat: 4.7gCholesterol: 23.2mgSodium: 144.2mgFiber: 1.2gSugar: 16.2g
Keyword < 60 Mins, Beginner Cook, Breakfast, Easy, Free Of...
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