The difficult part about blogging these days is trying to please everyone, sometimes I feel like I can’t win. For instance, if I post a recipe for almond flour banana bread, I’ll get questions on if you can use oat flour in the recipe. Or there’s always the questions of how to make something dairy free or gluten free… the list goes on and on. I try my best to make recipes creative, nutritious and most importantly DELICIOUS.
So here I am again with these beautiful fluffy and healthy gluten free banana muffins that just so happen to be dairy free as well. Whoo hoo! They also get plenty of moisture from the bananas themselves, so you won’t need any butter or coconut oil.
A few weeks ago, I woke up CRAVING banana muffins so I decided to experiment a bit and couldn’t believe how delicious they came out. Since then, I’ve baked a batch every week, even baking it as banana bread once too. Safe to say, I’m in love.
What you’ll need to make gluten free banana muffins
To make this gluten-free banana muffin recipe gluten free I used a mix of almond flour and gluten free oat flour (and yes, you can make your own oat flour right at home!) I got the idea to mix both flours from my blueberry oat muffins. It’s a favorite recipe around our house and I knew I couldn’t go wrong with mixing the two flours again to create an epic, fluffy and nutritious gluten free banana muffin. Here’s everything you’ll need to make them:
- Almond flour: I typically use a super-fine blanched almond flour. It’s my favorite kind to bake with. You’ll want to make sure you pack the almond flour in this recipe just like you would with brown sugar.
- Oat flour: It’s super easy to make your own gluten free oat flour and helps to keep these muffins nice and hearty. See below for instructions on making it yourself.
- Eggs: you’ll need two eggs in this muffin recipe. I have not tested these with flax eggs or another egg substitute.
- Pure maple syrup: to sweeten these muffins ever so slightly (but still give them the perfect flavor), I use 1/4 cup pure maple syrup. Of course, honey, date syrup or coconut palm syrup would also work well.
- Bananas: be sure to use extra ripe bananas, with brown or black spots. Trust me, it makes a difference in the sweetness.
- Baking staples: you’ll also need some vanilla extract, baking powder (not baking soda!), cinnamon & salt so they have that super cozy taste.
- Dairy free chocolate chips: keep the muffins dairy free by using dairy free chocolate chips (if you’d like). I love Enjoy Life chocolate chips that are dairy-free, gluten free and nut free.
Can I make them vegan?
I haven’t tested these muffins to be vegan, but I think they should work using 2 flax eggs in place of the regular egg. Learn how to make flax eggs here and let me know if you give it a try!
Can I use regular flour?
Because I specifically tested these banana muffins to be gluten free, I would not suggest using regular flour or any alternative flours. If you want a great banana muffin using regular flour, try skinny banana chocolate chip muffins or my personal favorite that are also dairy free: honey cinnamon walnut banana muffins.
How to make oat flour from scratch
You can easily make your own gluten free oat flour by simply placing oats into a blender and blending or pulsing until they’re smooth and resemble flour. This is a super easy & affordable option. Be sure to measure it out before using it in these gluten-free muffins! Check out my tutorial with all of my best tips & tricks for making oat flour.
Tips for making the best gluten free banana muffins
- Pack your almond flour. When you measure the almond flour be sure to pack it just like you would with brown sugar. Do not pack your oat flour.
- Use ripe bananas. Be sure to use bananas that have lots of brown spots to give the muffins the perfect sweetness.
- Don’t skip the muffin liners. Make sure to line your muffin pan with muffin liners and spray the inside of your liners with nonstick cooking spray to prevent muffins from sticking.
Jazz up your muffins
When I’m feelin’ a little fancy I like to add chopped walnuts or pecans right into the batter for some crunch. Highly recommend topping your muffin with a dollop of nut butter, too!
Turn this recipe into a bread
Yes, these dairy & gluten free banana muffins can be made into a delicious bread! Simply pour the batter into an 8×4 inch loaf pan greased and lined with parchment paper. Bake for 40-50 minutes until a toothpick comes out clean.
How to store & freeze muffins
- To store: place these gluten free banana muffins on the counter in an airtight container or bag for a day, then transfer to the fridge.
- To freeze: allow the muffins to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
More gluten free muffin recipes to try
- Vegan Paleo Banana Muffins
- Healthy Peanut Butter Banana Muffins (dairy free + gluten free)
- The Best Healthy Blueberry Oatmeal Muffins (gluten free!)
- Paleo Double Chocolate Tahini Banana Muffins
- Blender Double Chocolate Spinach Muffins
Get all of our delicious muffin recipes here!
I hope you love these easy dairy & gluten free banana muffins! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy Gluten Free Banana Muffins
Ingredients
- Wet Ingredients
- 1 heaping cup mashed, ripe banana (from about 3 medium bananas)
- 2 eggs
- ¼ cup pure maple syrup
- 2 teaspoons vanilla extract
- Dry Ingredients
- 1 cup packed fine blanched almond flour
- 1 cup gluten free oat flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1/3 cup mini chocolate chips
- 2-3 tablespoons mini or regular dairy free chocolate chips (I use Enjoy life), for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with 10 muffin liners and spray the inside of the liners with nonstick cooking spray. This helps to prevent sticking.
- In a large bowl, mix together mashed banana, eggs, maple syrup and vanilla extract until smooth.
- In a separate large bowl, whisk together the almond flour, oat flour, baking powder, cinnamon and salt until well combined.
- Add dry ingredient to wet ingredients. Fold in ⅓ cup chocolate chips.
- Divide batter evenly between liners. Sprinkle the tops of the batter with extra chocolate chips. Bake for 20-25 minutes or until tester comes out mostly clean with a few crumbs attached. Transfer muffins to a wire rack to allow them to cool. Enjoy! Makes 10 muffins.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eat
Dairy free with eggs in it?
Eggs are not dairy – they’re from chickens 🙂
Ha ha😂😂😂😂
Could you make these with frozen bananas? I have only one ripe banana but a ton of frozen 🙂
Yes absolutely, just thaw them first and drain some of the excess liquid.
I find it better not to thaw and drain. Works just like a ripe banana.
Your blueberry oat muffins are one of my favorites so I know I will love these. My bananas aren’t quite ripe enough yet, but I know what I’m making as soon as they are!!!
is there a sub for the almond flour?
You could try hazelnut flour or cashew meal. I have several other banana muffin recipes on my site though, including my skinny banana muffin recipe.
I just made these and they’re delicious! I made 24 mini muffins and three regular muffins from the recipe. I used pasture raised eggs and bob’s red mill natural almond flour. The mini muffins took about 14 minutes at 325 degrees convection and the regular muffins took about 16 minutes at 335 degrees with convection. Thanks so much for the recipe!!!
Perfect! So happy to hear that, Cori. Mini muffins are the best 🙂
Looks great! What would you substitute the oat flour with to make these grain free?
I would try these muffins instead! https://www.ambitiouskitchen.com/paleo-banana-muffins-chocolate-chips/
Will definitely try this! Might add some protein powder for an extra nutritional kick.
Let me know how you like them!
AMAZING. I love your gluten free blueberry muffins and these are just as good! I love how low sugar they are because the banana (if really ripe!) provides so much sweetness! Followed everything exactly and my family loves them and so do I!
So glad you loved these! Those gf blueberry muffins are one of my favs, too 🙂
These are amazing!
Your blueberry muffin recipe is the best! I make all the time as I cannot eat gluten or dairy. Curious if you have tried adding berries to this banana muffin recipe (in place of the chocolate chips)? I prefer berries to chocolate and love banana bread, so it seems like the best of both, but don’t know how it would turn out. Thanks!
Can you substitute another flour for the almond flour if you have nut allergies in the house??
I haven’t made these with berries yet, but I’m sure it would be delicious! Enjoy 🙂
I haven’t tried a nut-free alternative for the almond flour, but I have several other banana muffin recipes on my site to try! Including my famous skinny banana muffin recipe: https://www.ambitiouskitchen.com/30-minute-skinny-banana-chocolate-chip-muffins/ 🙂
Another win, Monique! My oven is broken so i decided to try baking these in my air fryer and they were a success! I cooked them for about 15 mins in the air fryer. I was a little skeptical bc there isn’t any added oil or nut butter for added fat and moisture, but they turned out fluffy, moist and had a perfect crisp top! Delish!! 🙌🏻🙌🏻
Great! I’ve never thought to put them in an air fryer – so cool that it worked out. Glad you enjoyed!
These are amazing!!! I had some really ripe bananas that I froze while ago. I was so glad to use them in something other than a smoothie!
Perfect!! Glad you enjoyed 🙂
These are amazing! I added 4 tbsp of PB2 and it adds a little peanut butter hit
Perfect! Sounds great 🙂
Wow, I’ll have to try the pb2 next time. That’s my fav combo, pb banana and chocolate. Yummmm!
Oh man I love these! Thank you for the amazing recipe.
So happy to hear that!
Can these be frozen and thawed later?
Yes!
I haven’t made chocolate chip muffins in forever! Pinning this for this weekend!
Hope you love them!
Hi I cannot wait to try your recipe was going to try it tonight then realize I didn’t have any chocolate chips LOL I guess I will be making a run to the store tomorrow after work my one-year-old granddaughter loves blueberries was wondering if your blueberry muffins would be good for her also I use cup 4 cup gluten-free flour can I use that instead of the almond and oat flower thank you again for your wonderful recipe
She’ll love the blueberry muffins! They’re one of my favorite muffins 🙂 I haven’t tried a cup for cup GF flour in this recipe, so I’m not 100% sure how it will turn out. Let me know if you try it!
Can You use applesauce instead of bananas?
It might work, let us know if you try it!
Made these this morning- so yummy! I loved them, as did my 2 1/2 year old. Even my husband, who is skeptical of any healthy-ish baking, ate one and called it delicious.
Amazing! So happy to hear that.
Best and easiest recipe!
My daughter however dislikes chocolate…wondering if she really even mine! 🤔 made with white chocolate and added the bit of macadamia nuts i had and they were super amazing!
Definitely my go to base as I’ve already made different variations.
Great idea with the different add-ins! Love the idea of white chocolate + macadamia nuts 🙂
Can I replace the oat flour with coconut flour as I have in the pantry…
I wouldn’t recommend it! Try these muffins instead using coconut + almond flour, or this bread using coconut flour.
These are SO good! Like AMAZING! My son is allergic to eggs, soy, dairy, gluten and goats milk…nuts are okay thank goodness! The only thing I altered in the recipe was to substitute the eggs for 1 flax egg using 1 Tbsp flaxseed meal mixed with 3 Tbsp water and 1/4 cup unsweetened applesauce. This will definitely be a morning staple in our home! I also use the Enjoy Life brand for allergy friendly chocolate chips. Thank you for the recipe.
Love this recipe.My grandson is pretty happy with it as well. We needed a nut free muffin for him to take to kinder so I have tweaked it a little. Love your Photos as well. They are so natural. The real deal
Love Reeva
So happy to her that, Reeva! Glad your grandson liked them. Such a great snack 🙂
I could have sworn this recipe had hemp seed hearts? I’ve looked around your website for about 2 hours trying to find this recipe for my son 🙁 please let me know if i am just mistaken about the hemp seed! Thank you
Hi! We do not have a recipe that involves hemp seeds. So sorry!
Just made these muffins with some leftover brown bananas and they came out DELICIOUS!! Thank you so much for providing a healthy recipe that is tasty and nutrient dense!
Amazing! So glad you loved them!
I just made these and they are amazing! I love muffins and they are the go to for my whole family but I’ve been having bad dairy and gluten sensitivities. This is the perfect combo to feel like I’m really eating a hot fluffy muffin without the stomach pain!!! Thank you thank you!
So happy you found this recipe! One of my favorite muffins and the perfect snack!
Love these!!
Are these muffins able to be made without the oat flour, we are unfortunately allergic to oats – even gluten free oats
I’d recommend these muffins instead 🙂
These were great! We have dairy allergies so it’s awesome to have delicious and healthy breakfast options for the family! Thanks!
Absolutely! The perfect breakfast or easy snack 🙂
I like the taste of rolled oats in muffins/cookies etc… If i do the recipe exactly like this except without turning the oats into flour do you think I should use the same measurement??
Thanks 🙂 Very excited to make these tonight yummmmm
I would suggest my baked banana oatmeal cups instead! https://www.ambitiouskitchen.com/peanut-butter-banana-baked-oatmeal-cups/
OHHH the dairy & gluten free healthy muffins are to die for!! They were soo moist and fluffy 🙂 Would highly recommend to make!!
So good! Glad you loved them!
Where is the baking temperature please?
Hi Carol! In Step 1 you’ll preheat your oven to 350 degrees Farenheit, which is what you’ll bake these muffins at 🙂
They look absolutely delicious! Would they bake properly if I added walnuts to the recipe? Thanks!
Yes! That sounds delicious 🙂 enjoy!
Made these exactly as the recipe calls but with millet flour instead of oat! Came out wonderfully!!!
I’m glad that swap worked out well! Such a great snack!
Hello! Can I sub using Almond Meal?
They might be much grainer but they should work ok! Let me know how it goes.
These were wonderful! I added some chai seeds to give it a kick. Love the ratio and balance of light sweetness from the banana and chocolate chips. Thank you!
Perfect! Glad you enjoyed!
These were so good! Soft and just sweet enough. My kids loved them too.
So happy to hear that!
Hi, do you think I could make this into a banana bread loaf? Thanks!
Yes there are instructions in the note section of the recipe on how to turn it into a loaf 🙂
The PERFECT breakfast muffin. The mix of almond and oat flour makes the fluffiest most amazing texture. Add a slather of PB and you have the perfect breakfast. Will be making again and again!
Absolutely! Love these with some PB on top 🙂
Honestly, these are probably the best muffins I’ve ever made – and my husband who is not very much into sweets totally agrees. I used less chocolate chips and added 2 cubed pears that were going bad and a little bit of chocolate powder. I mean, they are just insane! THANK YOU!!
Amazing! So happy to hear that!
I made this recipe for the first time about a month ago, and it’s our FAVORITE go to recipe now when we have extra bananas that we didn’t finish. I am Gluten Free and well my husband just goes with it because he’s the best. And this is now our weekly recipe because it doesn’t last long ha. I know it says makes 10 but I use the recipe as is and make 12 in the tray and it always works great.
I now purposely buy extra bananas at the store so we don’t finish them all and have to make the recipe.
Amazing! I’m so glad!
Wow these are so delicious !!! I love what mixing oat and almond flour does ! I wasn’t expecting them to come out so fluffy !!! Will definitely make it as a bread as well !!
Absolutely! So glad you loved them!
Absolutely delicious. Great texture. One question: does the measurement for the oat flour change if I make my own oat flour? Or is it the same as using the bagged Bob’s red mill oat flour. Thank you .
It will be the same measurement! Just be sure to measure out the oat flour itself (not the rolled oats before blending).
Can you replace the almond and oat flour with a Gf cup for cup blend?
I haven’t tried it, but let us know if you do. Obviously the texture will likely change!
This has been my absolute go-to whenever I have over ripe bananas for the past two years. I tend to make about 6 full sized muffins and a dozen mini muffins with the recipe (which bake in about 15 minutes). They are always a hit with everyone I share with, even those not used to GF/DF baking!
These are very tasty! I am always looking for gluten free recipes that don’t call for complicated or pre-made GF flour mixes. I always have almond and oat flour so this really fit!
I made some without chocolate chips (my husband doesnt like them in muffins) and they were still good but I will add raisin next time.
Absolutely! Glad you enjoyed 🙂
I used this recipe as a starting point, but added 1/2 c. plain yogurt (because I love dairy) and 1/4 c. PB2 to make them chocolate pb. I also use tulip muffin liners and they rise so well and are even fluffier this way! Love love love them!
I’m glad that works out well! Yum!
This was an easy, fast recipe to whip up. I made 6 jumbo muffins. I used my food processor to make the oat flour, dumped in the dry bowl and then used it again to pulse the bananas, eggs and maple syrup for a smooth consistency. A perfect protein-packed treat for my growing tweens!
Perfect! Such a great snack.
Absolutely delicious! I made a loaf and cooked it for 40 min, it came out just perfectly ! I love the mix of oat and almond flower!
Perfect! Glad you enjoyed!
Delicious! New favorite banana recipe! Gave some to my family, and the first thing they said was WOW THESE ARE GOOD!
So happy to hear that!
Very tasty, toddler approved
I’m so glad!
So moist. Baked for 18 minutes. Perfect.
Love it! Perfect snack or breakfast 🙂
I made these muffins this morning exactly as the recipe described, using honey in place of maple syrup. They are absolutely delicious! I tried to give them five stars, but the fifth star wouldn’t fill in! Definitely a five-star recipe.
So happy to hear that! Can I ask what browser and device (iPhone, computer) you’re trying to rate the recipe one? We’re hoping to fix the star issue 🙂
Just made these and they are delicious! I followed the recipe exactly aside from maybe adding some extra chocolate chips🤫I also ended up making 12 muffins instead of 10 and baked for about 18 minutes or so. Definitely recommend, and I will be making these agin for sure.
Love it! Such a great snack or breakfast 🙂
Omg. These are hands down the best banana chocolate chip muffins I’ve ever made or had. Literally tastes like cake and has the perfect texture. My husband was obsessed too. 10/10 my new go-to.
So glad you love them!!
So good!
Love the texture on these, don’t taste/feel like that dense/overly moist gf that some recipes can get. And so so so delicious!
Absoluteyl! Glad you love them!
Can I use oat flour instead of almond flour? I dont have access to almond flour in my area
Try these muffins instead!
Didn’t make any changes to the recipe and these were delicious! Great for a snack or addition to breakfast.
Love it! Glad you enjoyed!
Not eating much dairy right now and was looking for a yummy muffin recipe for me and the kids! These are soooo good!!!!!!!! They held together so well. Usually I’m not the best baker but these were simple and tasty. Going to start making them daily.
So glad you found this one! Perfect snack 🙂
These are on repeat in my house! My favorite recipe for banana muffins! Even my kids love them!
I’m so glad! Such a great breakfast or snack 🙂
Can I use honey instead of maple syrup in this recipe too?
Yep! Check out the full post for all of my recommended substitutions.
My favorite GF, banana chocolate chip muffins! I make them weekly and always double the recipie!
Love that! Perfect breakfast or snack 🙂
This is the only recipe I use now when I have ripe bananas and I have an unreal amount of banana bread recipes. So so good. My husband was in disbelief when I told him the ingredients because they literally taste like banana chocolate cake. 10/10 will be making these the rest of my life
OMG YAY!! So happy you guys are loving it!
These are so great for an afternoon snack! It’s hard to just eat one
So glad you’re loving them, Irissa!
These muffins so easy to make and delicious. They are great for easy breakfast or healthy snack.
Perfectly comforting & easy to make! I only had 2 bananas/less than 1 cup but they’re still moist & delicious! I even added walnuts in addition to the chocolate chips 😊
These gluten free banana muffins are so moist and delicious. I was hesitant at first considering there is no added fat but not to worry! These babies are moist and flavorful. Next time I’ll definitely add some walnuts for that extra crunch.
Yay!! So happy you loved these, Maggie!
These are fluffy and delish! Added blueberries instead of chocolate, my toddler loved them!
Yum!! Happy you guys loved them!
These are delicious! I have been making them for a long time now and my 14 yr old niece has decided it is her absolute favorite desert. She makes them weekly! They are very filling and moist without that weird healthy taste. I have had great success with freezing them and taking them out as needed too. Make these muffins! You will not be disappointed!
Very easy to make! Super simple healthy clean ingredients. I already had everything in my pantry and it was the perfect way to use up bananas. I love that the flour is almond flour and oat flour. Nourishing delicious and guilt free… Well minus the extra chocolate chips I put in ha ha
Easy, lovely recipe. I used a bit less maple syrup to avoid to be too sweet, but rest is followed. Good texture, either on next day it’s the same as after baked. Thanks for it!
You’re so welcome, glad to hear you enjoyed them 🙂
I want to try these, but I don’t have oat flour or flax seeds. Can I just double the almond flour?
Hi, Tanya! I wouldn’t recommend doing 100% almond flour, sorry. If you have rolled oats, you can easily make oat flour in your blender (see how here). And you don’t need flax seeds unless you’re skipping the eggs.
My absolute fav and go to recipe when I have bananas going bad! I live these simple healthy ingredients that I have in hand. Easy to make and toddler approved! THANK YOU for an amazing recipe. Perfect texture
I’m so happy you’re loving them, Katie! Thank you!
Such a perfect recipe!!! I omitted the maple syrup (and used very ripe bananas) and it was plenty sweet!
Nice! So glad that worked well 🙂
Amazing recipe!! They’re so fluffy and sweet! Anything banana or almond flour and I’m sold!
These muffins were sooooo good! I’m a nurse and they were so handy to take for a quick blast in the microwave. They were perfect. Thank you 💋
I was pleasantly surprised to find I had all ingredients on hand so thought I’d give this a try. So easy and so incredibly delicious! Will be my new go to muffin recipe.
Yay!! Happy you tried and loved them 🙂 Thanks for commenting!
I’ll admit I was a bit unsure how a muffin recipe without oil and baking soda would turn out, but these were fantastic! As with all things gluten free, they aren’t big and puffy, but who cares? The only thing I changed were the chocolate chips – I’d run out and all I had was a thin white chocolate bar. I broke it to pieces and threw it in. It’s SO nice to be able to have a baked GF treat without a pile of odd things added to a recipe. Thanks for the plethora of recipes you offer!
I’m SO glad they came out great, Bev! Love the idea of the white chocolate bar in here 🙂 Thanks for commenting!
Hi Monique! I love all your recipes and have made many of them successfully! Thank YOU for your wonderful prowess in the kitchen!!
I have a question about replacing the maple syrup with coconut sugar, because one is a solid instead of a liquid, would any other modifications need to be done? Thank you so much for your expert advice and I look forward to trying this recipe!!
Hi! Thank you so much — I’m happy you’re here! I haven’t tested these with coconut or granulated sugar instead of the maple syrup so I’m actually not sure! Let me know if you end up trying it 🙂
Delicious! I folded in some diced apple and mini dark chocolate chips! So tasty! Next time I’ll add a handful of chopped walnuts..
Just made these, in mini-muffin form, they’re perfect! Thank you for the recipe
So happy to hear it came out great! ❤️🙂
Yummy! Because I’m not fond of the combo of bananas and chocolate, I omitted the chocolate chips and instead made an almond flour, coconut sugar, coconut oil streusel topping w/ chopped walnuts. Also I used 1 egg and 1 flax egg. I increased the baking powder by 1/2 tsp. to compensate for the flax egg yielding less “lift”. My changes did not affect the basic recipe. This one is a keeper! It has a great balance of healthy ingredients and is five star yummy! This will be my go-to recipe!
These are delicious! My kids loves them and they’ve got good-for-you ingredients which makes me a happy mama. If I make my own oat flour, do you suggest quick rolled oats or old fashioned rolled oats? Thanks in advance.
Hi! Glad you and the kiddos are loving these muffins ❤️ either type of oats should work to make you own oat flour!
If your followers never make another recipe of yours…this is the one to make. I am sorry it has taken me so long to review. My sister passed this recipe on to me two years ago and it is consistently the only item my kids beg me to bake. Neither of my kiddos are GF/Vegan but they and their friends are obsessed with these muffins. My kids asked twice for this , this week so I decided to come look for other recipes on your site!
Changes
I am GF and Vegan and it is almost impossible to find something my kids love that I love. I sub the two eggs with Bob’s Red Mill Egg replacer (the best in my book) and I double the vanilla (always). My family loves a mini muffin so I bake these for 12-15 minutes on @350.
Ah thank you so much, Kat! I am so glad you’re loving this recipe and it is such a hit ❤️
There is no peanut butter listed in the ingredient list?!?!?!
There is no peanut butter in this recipe, but you can definitely add it on top!
I just wanted to point out that oats are not strictly always gluten free and that perhaps you should put a caveat on your site to check the brand of oats your using depending on your country especially if you were making this for a Coeliac friend and then did serious damage to them following a “gluten free recipe” recommending oats. Thanks 🙂
Correct – and I mentioned both in the blog post and on the recipe card to use GF oats. Thanks for the feedback and I hope your friend is okay, but this is not an error of how my recipe is written, but of how it was interpreted.
Yummy and easy!
Easy to make, simple ingredients and very tasty. I’ve made this recipe several times when my gluten sensitive friends come over for coffee
Perfect! Glad these turned out great for you and are a hit!
These taste like eating the most delicious banana cake. Such a wonderful treat! I can’t recommend them enough.
One of my fav muffins, too! Glad you love them!
These are phenomenal! I’m also a bit weary about using almond flour in baking because of the texture you end up getting but these were perfect! Soft and light, great flavour, 5 stars!! I will be making these again!
So good! Glad you loved them!
So you used eggs AND bananas?
Yep!
I just made these and they turned out perfect!
So good! Subbed the maple syrup for molasses and it is incredible! So good straight from the fridge!
Amazing! Glad that swap worked out well 🙂
I made these with my kids today from The Ambitious Kitchen cookbook. They turned out well! We put sprinkles on top at the kids request and so they looked pretty cool. They were a tad crumbly but I did use cold eggs so maybe that is why. Definitely a make again recipe!
Love the idea of adding sprinkles! These ones are slightly different from the ones in the cookbook, but I’m glad the kiddos enjoyed 🙂
Thanks for your recipes! If I add some spelt flour to this recipe do you think I should decrease the overall flour by 1/4 or 1/2 cup as spelt is drier? I am craving a muffin that has a denser grain content but still doesn’t have yogurt or too much oil. Thanks!
I haven’t tested this with an alternative flour so I’m not 100% sure what the texture will look like! Try reducing by 1/2 cup and adding a little more if the batter looks too wet.
These came out amazing!!!
I’m so glad!
These are amaaaazing! I was skeptical for some reason, but they turned out so moist and delicious. I used VERY ripe bananas, I added pecan pieces instead of chocolate chips, and I subbed the baking powder for 1/4t baking soda and 1/2t cream or tarter. They were perfect, and I will make them the exact same way this weekend!
Perfect!! So glad you loved them!
These were delicious! My 3 and 4 year old loved them and so did my husband. I actually cut the maple syrup down to 2 tablespoons and they were still plenty sweet with extra ripe Bananas. I may actually try just 1 tablespoon next time. I also added a scoop of protein powder and 1/2 cup of sunbutter vs 3/4 peanut butter. Even with these small changes these turned out wonderful. They rose beautifully and stayed that way. Thanks for the yummy recipe!
Perfect! So happy to hear those swaps and additions worked out well, too 🙂
I love this recipe! Thank you! I love the almond flour and oat flour mix! Question: could I substitute the bananas and maple syrup for some amount of pitted dates made into a paste?
So glad you love these! I wouldn’t suggest that substitute – sorry! I’m afraid the texture will change.
I love your recipes and have lots on repeat! I made these with flax eggs and they came out flat and gummy, which I know is my error! My 2 year old was helping me… could that be caused from over mixing?
Hmm gluten-free flours typically don’t have a problem being overmixed. Was your baking powder fresh? I’ve seen people use flax eggs successfully, but note that I haven’t personally tried it yet!
I have made these multiple times and always double the recipe. A great breakfast treat and my kids love them!
So glad they’re a hit 🙂
Delicious! My family hobbled these up in less than 24 hours.
So glad they were a hit!
NO JOKE…I have made these muffins every Sunday (that I’ve been home) for the past, like, three years. They are my go-to. So easy, full proof, and and and! I keep them simple most of the time, or dress them up with hemp hearts, raisins, nuts, chia seeds, cut up candied ginger, and much more (although I don’t recommend fresh berries in this one as they get mushy). I love not having to deal with butter (even though I love it). This recipe doesn’t need it and I don’t miss it here. I do, however, get many requests from my kiddos to slice them in half, and lather with butter and jam. Delish! This is one of the few recipes I have actually written down for my kids to keep making as the years pass. Bueno, well done Monique!
Aww I love that so much! The perfect staple muffins 🙂
These were delicious! I made them for my 11 month old baby and he absolutely devoured them. I did not have almond flour, so I substituted with buckwheat flour. I baked them in a mini muffin pan for less time. After letting them cool, I froze them. They’re still so moist and fantastic. I highly recommend!
So happy to hear that!
Substituted raisins for the chocolate chips (soak them in hot water while you mix the other ingredients and drain well before folding in) and WOW are they good! Even my picky 2 year old granddaughter loved them!