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Healthy Bakery Style Banana Muffins (gluten-free)

February 16, 2017

Healthy Bakery Style Banana Muffins that are gluten-free and perfect for a breakfast treat!Healthy Bakery Style Banana Spice Muffins that are gluten-free and perfect for a breakfast treat!

I AM SO EXCITED ABOUT THESE BANANA MUFFINS.

Excuse my all caps but seriously these muffins are my personal top 5 favorite recipe ever on the blog. They are on point taste wise and they actually came out perfect on the first try. Something that rarely ever happens considering I tried making a galette today and wasted one too many ingredients I am sick even thinking about.

These muffins though. They are a Healthy Bakery Style Banana Spice Muffin that won’t give you no muffin top that’s fo SHO. They are made with all clean ingredients, and they are gluten and dairy-free.

I have been on a muffin kick lately over here. I love making my Healthy Paleo Chocolate Zucchini Bread Muffins (vegan)Paleo Cinnamon Roll Muffins and those Chocolate Peanut Butter Banana Muffins too!

Healthy Bakery Style Banana Spice Muffins that are gluten-free and perfect for a breakfast treat!Healthy Bakery Style Banana Spice Muffins that are gluten-free and perfect for a breakfast treat!

What ingredients you need:

Bananas

Coconut oil

Non-dairy milk

Egg

Applesauce

Vanilla extract

Gluten-free oat flour

Coconut sugar

Baking powder

Cinnamon

Turmeric

QUICK NOTES

  • These muffins are SUPER fresh so I recommend eating within 2-3 days of baking otherwise pop in fridge or freezer so they stay good longer
  • Gluten-free flour is best in this recipe but oat may work. Grain-free flours will be a bit off for this
  • Flax egg can likely be subbed for egg

Healthy Bakery Style Banana Spice Muffins that are gluten-free and perfect for a breakfast treat!

Print

Healthy Bakery Style Banana Spice Muffins (gluten-free)

Healthy Bakery Style Banana Spice Muffins that are gluten-free and perfect for a breakfast treat!

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
Scale

Ingredients

  • 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
  • 1 egg
  • 1/4 cup unsweetened applesauce
  • 1/2 teaspoon vanilla extract
  • Dry ingredients:
  • 2 cups gluten free oat flour
  • 1/2 cup coconut sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon turmeric

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!

xx, Rach

Healthy Bakery Style Banana Spice Muffins that are gluten-free and perfect for a breakfast treat!

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

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

  4. 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!!

  5. 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 🙂

  6. 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 🙂

  7. 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!

  8. 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) ???

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

  10. 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.

  11. 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.

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