Healthy Bakery Style Banana Spice Muffins (gluten-free)

February 16, 2017

    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!

    I AM SO EXCITED ABOUT THESE 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.

    They also have one of my favorite beverages ever in them, REBBL. REBBL is serious GOALS. That likely doesn’t make sense to you but when I think of REBBL, I think of calm, spiritual, zen, good-for-you goods, tons of herbs and nutrients. They make the most amazing elixirs and protein beverages out there. Filled with super-herbs like maca, ashwagandha, reishi and more.

    If you are on Instagram you likely are seeing these herbs everywhere – maybe you’ve even heard of them referred to as adaptogens, because they help the body adapt to stress and promote balance. They are absolutely becoming one of the most sought after products at the moment and REBBL (in my opinion) is the original cool cat. When they first told me about their products, I scratched my head with zero idea what in the world reishi was or why I needed it. They made our lives 100x easier by producing beverages that have a ton of nutrients and taste amazing.

    I use some of their products in those Golden Milk Pancakes, Hazelnut Tart and Soft & Chewy Chai Spiced Oatmeal Snickerdoodles. They make the best baking or cooking addition as well as one of my favorite drinks post or pre-workout. Every week I obsess over a different flavor (like Reishi Chocolate, Matcha Latte and Maca Cold-Brew), I can’t even pick a favorite. Plus REBBL is on a mission to do some good in the world with these products (more info on that here).

    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 YOU NEED

    Bananas

    Coconut oil

    REBBL Turmeric Golden Milk

    Egg

    Applesauce

    Vanilla extract

    Gluten-free 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
    • If you cannot find REBBL near you, feel free to use your own Golden Milk or extra nut milk
    • 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!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!
    • 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 REBBL Golden Milk
    • 1 egg
    • 1/4 cup unsweetened applesauce
    • 1/2 teaspoon vanilla extract
    • Dry ingredients:
    • 2 cups gluten free flour (oat flour or regular should work)
    • 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!

    Thank you REBBL for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!

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

    34 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!

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