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+ servings

Fluffy Banana Muffins

5 from 2 votes
Nicole Modic
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
SERVES 12 muffins
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  • 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!

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