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Healthy Bakery Style Banana Muffins (gluten-free)

February 16, 2017

These are the BEST Bakery Style Banana Muffins! Made with all gluten-free and dairy-free ingredients, these are the best healthy banana muffin recipe.

These are the BEST Bakery Style Banana Muffins! Made with all gluten-free and dairy-free ingredients, these are the best healthy banana muffin recipe. 

I AM SO EXCITED ABOUT THESE BANANA MUFFINS.

For over 5 years now – these have been *the* most popular muffin recipe on my blog. Year over year they are a crowd pleaser. And that is because it is really true what we say about them…

They really are the best healthy banana muffins you could ever make. These muffins have a light and fluffy center and the top gets golden with the most perfect muffin top that even has a little crunch to it when you take them out of the oven. You would assume there is butter involved in these, but nope!

These muffins are gluten-free, dairy-free and they are even nut-free! Such an easy recipe to make that is perfect for the whole family to snack on.

 

These are the BEST Bakery Style Banana Muffins! Made with all gluten-free and dairy-free ingredients, these are the best healthy banana muffin recipe. 

What ingredients are in these healthy banana muffins:

  • Mashed banana – you will need about 3 medium ripe bananas for this recipe
  • Liquid coconut oil OR avocado oil works well too if you want something more subtle
  • Non-dairy milk – code RACHL for 15% off my favorite one. Or you can use whatever milk you have on hand
  • Egg – I haven’t tested a flax egg here but it should work okay.
  • Unsweetened applesauce – this adds subtle sweetness to the recipe and also more moisture for the ultimate texture. Kind of like a butter replacement if you will.
  • Vanilla extract – a must in baking recipes especially like this one
  • Gluten free oat flour – I haven’t tested a grain-free flour here. Almond may work but you’d like need some more. Spelt flour is another great pick or whole wheat flour too.
  • Coconut sugar – this is the main form of sugar besides the banana. I love the texture and sweetness it adds
  • Baking powder
  • Cinnamon – I always add extra because cinnamon is one of my favorites!

What makes these muffins so light and fluffy? And moist!

  • The ingredient combination here is so key. The bananas with the applesauce really help the moisture in this recipe!
  • These muffins are light and healthier than your typical banana muffin recipe and that is from the flour that we use. And the baking powder we add helps them rise well and look like bakery-style banana muffins.
  • You would also think there is butter in this recipe, but nope! We use applesauce instead to keep these muffins dairy-free.

A few other popular and healthy muffin recipes to make:

The Best Ever Vegan Morning Glory Muffins (gluten-free)

Life Changing Bakery-Style Blueberry Muffins (gluten-free)

Vegan Cinnamon Roll Banana Bread Muffins

Copycat Little Bites Party Cake Muffins

These are the BEST Bakery Style Banana Muffins! Made with all gluten-free and dairy-free ingredients, these are the best healthy banana muffin recipe. 

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Healthy Bakery Style Banana Spice Muffins (gluten-free)

The BEST healthy banana muffins made with all gluten-free and nut-free ingredients. Add in your favorite mix-in’s like walnuts and chocolate chips too!

  • Author: rachel mansfield
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 9 muffins 1x
  • Category: gluten free, dairy free
  • Cuisine: breakfast, muffin, snack

Ingredients

Scale

Wet ingredients:

  • 1.5 cups of mashed banana (about 3 medium ripe bananas)
  • 1/3 cup liquid coconut oil (or just melt and cool coconut oil)
  • 1/4 cup non-dairy milk (code RACHL for 15% off)
  • 1 egg
  • 1/4 cup unsweetened applesauce
  • 1/2 teaspoon vanilla extract

Dry ingredients:

Instructions

  1. Preheat oven to 400 degrees and line or spray a muffin tray with liners or spray well
  2. Place wet ingredients in a medium mixing bowl and mix with kitchen aid
  3. Once mixed well, add dry ingredients to wet ingredients and continue to mix with spatula (do not overmix, the batter will be lumpy and thick!)
  4. Bake in oven for 5 minutes on 400 degrees then bake at 375 degrees for 20 minutes or until fully baked (I stick toothpick in and if it comes out clean you are set)
  5. Keep in fridge for about 7 days in container or tin foil or freeze for longer!

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56 Responses

  1. Ooh, turmeric milk in muffins is a good idea! I haven’t seen Rebbl at stores yet near me, but when I do you can bet I’ll probably get some and try it after seeing you use it in so many recipes!

  2. These are AMAZING! This might sound crazy but I 1/9th the recipe, because I am known to try healthy recipes that don’t taste good. But don’t fear, Rachel has created yet another DELIC recipe!!!

    I added cloves, extra cinnamon, and ginger to mine because I didn’t have tumeric. :)))

    Happy baking!!

  3. Hi!! This recipe looks delish!! But I was wondering if there is anything I could substitute for applesauce?
    Thanks!

  4. These are seriously so good. I think these are my favorite banana muffins I’ve ever made. Thanks! 🙂

  5. Made these last night and they were on point! My husband,’s exact words “I think these are the best muffins you have made yet”!

    Thanks Rachel! Loving your website, recipes, and posts!!

  6. Made these today, and they’re delicious! Thanks for a great recipe, Rachel. As a note to others – be sure to blend together your wet ingredients relatively quickly after adding the coconut oil. I got sidetracked and waited a bit before mixing, only to find that the coconut oil had hardened in the bowl. I broke it up as much as I could, but as a result some of the oil seeped out of the bottom of the cupcake liners while baking. They still taste great, just likely not quite as moist as they would have been. So anyway, fantastic recipe, and lesson learned on my part! I’m sure I’ll nail it next time 🙂

  7. loved this recipe! i subbed the gf flour for 1 cup oat, 1/4 cup buckwheat, and 3/4 cup brown rice. also reduced the coconut sugar to 2 tbsp. they turned out great!!! thanks rachel for another awesome recipe 🙂

  8. These are AMAZING! I followed it exactly (except I used oat flour) and they turned out perfectly. My boyfriend ate three fresh out of the oven (and was literally shocked when I told him the clean ingredients.) One of my favorite recipes on this blog, thanks Rachel!

  9. These came out AMAZING! My husband ate half the tray about 3 minutes after they came out of the oven (did not even know they were gluten/dairy free) ???

  10. Yum, these were delish! 3/3 of my kiddos loved them and all the ingredients are pantry staples, will definitely make again!

  11. These are so good!!! Didn’t have milk so I subbed with greek yogurt (thinned out with a splash of water) and it worked well.

  12. They were sooooo good! So easy to make and so delicious. I didn’t had any applesauce so I grated an apple. I will definitely make them again.

  13. These were amazingggg! Made them yesterday and my mom already wants me to make them for her to bring into work! Any time suggestions if I make them mini?

  14. I used pumpkin in place of apple sauce and added 1/4 tsp pumpkin spice and they were divine! Thank you for all your incredible recipes!

  15. I think this is my favorite muffin recipe yet! I decided to make these cranberry orange as my ad-ins. I zested one orange and subbed 1/4c of fresh orange juice for the milk. Added some cranberries and walnuts and they came out amazing!

  16. Had soo many ripe bananas and was looking for a switch up from banana bread, these were perfect!

  17. These were bomb! I even used 1 cup of the new cauliflower baking blend from Trader Joe’s along with the 1 cup of oat flour. I even used less coconut sugar than called for. I used 1/4 cup and again still BOMB.

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