Can you believe it’s almost 2019? It seems crazy at how quickly the year has gone, all the places I’ve traveled, people I’ve met and experiences I’ve had. Each year, I like to reflect on what the previous one meant to me, things I’ve learned and what I’m looking forward to.
In the meantime, I’m here with some beautiful fluffy and healthy banana muffins that just so happen to be gluten free AND dairy free. It’s the perfect way to kick off the New Year.
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 a banana bread once too. Safe to say, I’m in love.
To keep this recipe gluten free, I used a mix of almond flour and gluten free oat flour (and yes, you can make your own oat flour!). 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.
Let’s talk about all the ingredients in these gluten free banana muffins:
Almond flour: I typically use a super-fine blanched almond flour. It’s my favorite kind to bake. You’ll want to make sure you pack the almond flour in this recipe!
Oat flour: It’s super easy to make your own gluten free oat flour and helps to keep these muffins nice and hearty. To make the oat flour, simply place gluten free oats in a high-powered blender and pulse or blend until it resembles a flour. Use in any recipes you’d like.
Eggs: I like to use eggs for a boost of protein, but if you’d like to make these vegan, you can use 2 flax eggs instead.
Pure maple syrup: to sweeten these muffins ever so slightly, I use 1/4 cup pure maple syrup. Of course, date syrup or coconut palm syrup would also work well.
Bananas: I like to use extra ripe bananas, with the brown or black spots. Trust me, it makes a difference.
Dairy free chocolate chips: lately I’ve been loving Enjoy Life chocolate chips. They’re dairy free, gluten free and nut free.
I hope you love these delicious, moist gluten free banana muffins. My personal favorite way to eat them? With extra peanut butter on top. You know how I do.
See how to make the gluten free banana muffins:
More banana muffin recipes to try:
Skinny Banana Chocolate Chip Muffins
Double Chocolate Tahini Banana Muffins
Chunky Monkey Zucchini Banana Muffins
Paleo Double Chocolate Tahini Banana Muffins
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
To make as a bread: Pour batter into a 8x4 inch loaf pan greased and lined with parchment paper. Bake for 40-50 minutes until toothpick comes out clean.
To make vegan: use two flax eggs instead of regular eggs.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eat
92 comments
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 🙂
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!