Fluffy Banana Muffins

January 17, 2021

I’ve got the perfect fluffy banana muffins to share with you, and the best part is that they are gluten-free, refined sugar-free, and most likely the best banana muffin you’ve ever eaten in your life. 

I’m sure some of you have tried these banana muffins already. They’re not new to the blog, and in fact, I released this recipe on Instagram a few years ago, and it’s been one of my best performing posts every time I share them. But, like all things in life, they needed a little makeover. The old photos were absolutely atrocious (I’m surprised anyone even liked them – haha!). But the new ones…well, I think they are dreamy!

What you need to make these muffins

The secret to achieving the perfect “fluffy” muffin is the combination of gluten-free flour and almond flour. While the almond flour adds fantastic texture (not to mention extra protein and healthy fats), almond flour by itself makes for some pretty dense baked goods, because it’s ground nuts, after all, and not truly a flour. So the gluten-free flour lightens everything up, for the perfect fluff.

  • Gluten-free flour – My favorite gluten-free flour is always Bob’s Red Mill 1:1 baking flour, but there are so many great ones on the market these days, including the Trader Joe’s brand!
  • Almond flour – Like I mentioned above, I love the combination of almond flour and gluten-free flour. Readers have omitted the almond flour all together and used only the gluten-free flour, and have had a positive result! I haven’t tested myself to confirm!
  • Coconut sugar – As you can see from the ingredient list, in this recipe, I use a few different sweeteners, including coconut sugar, maple syrup, and the bananas. The result of these three is the perfect taste and texture, without being overly sweet.
  • Cinnamon – Cinnamon adds the perfect flavor, so be sure to use it!
  • Baking soda – This helps the muffins rise!
  • Bananas – It’s really important to use ripe bananas in this recipe.
  • Eggs – I haven’t tested an egg substitute in this recipe, but you can definitely try!
  • Non-dairy milk – You can use any non-dairy milk of choice. I always use almond, just because that’s what I tend to have on hand.
  • Maple syrup – Maple syrup adds the perfect touch!
  • Vanilla extract – Vanilla extract adds that little special something to all baked goods, so of course it’s here in this recipe!

Other fantastic muffins you might like

Besides cookies, my other favorite thing in life are muffins. Here are some of my favorites!

Paleo Blueberry Banana Muffins

Paleo Chocolate Orange Muffins

Strawberry Banana Chocolate Chip Muffins

Chunky Monkey Muffin Tops

Chocolate Chunk Tahini Muffins

If you make this recipe, please be sure to leave a comment and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so I can repost and share on my IG stories! Enjoy! xx

Fluffy Banana Muffins

Author: Nicole Modic of @KALEJUNKIE

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
SERVES 12 muffins
Print It Pin It


  • 1 cup Bob's Red Mill 1:1 Gluten Free Flour
  • 1 1/4 cup almond flour
  • 1/4 cup coconut sugar
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large, ripe bananas, plus 1 extra banana to slice and add to the top of each muffin
  • 2 eggs
  • 1/4 cup non-dairy milk (I use almond milk)
  • 2 tablespoons maple syrup
  • 1 1/2 teaspoon vanilla extract


  • Preheat oven to 325 F.
  • Line a muffin pan with liners or grease the muffin cavities with coconut oil.
  • In a medium bowl, mix together the gluten-free flour, almond flour, coconut sugar, cinnamon, baking soda, and salt.
  • In a high-speed blender, add the bananas, eggs, non-dairy milk, maple syrup, and vanilla extract, and blend until very smooth.
  • Next, pour the liquid mixture into the bowl of dry ingredients.
  • Mix everything together, being careful not to over stir.
  • Divide the batter evenly among the muffin cavities, filling each about 3/4 way to the top.
  • Add one banana coin to each muffin, and bake for 18-20 minutes.
  • Every time I make this recipe, they come out perfectly at 20 minutes, but ovens vary, so just keep an eye on them! Enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!




Rate + Review

Your email address will not be published. Required fields are marked *

  1. I haven’t made these yet, however, my neighbor made them and shared this site with me. Honestly one of THE best muffins I have ever had. Dense, moist, and delicious.

    • What a sweet neighbor you have! I hope you love making them yourself, too, Tracey!

  2. What could I use fora substitute for Bobs Red Mill, I ran out but I have a few other different flours, such as; oat, flour, tapioca and chick pea