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 banana muffins that just so happen to be gluten free AND dairy free. Whoo hoo!
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.
What you’ll need to make gluten free banana muffins
To keep these banana muffins 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, 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, cinnamon & salt.
- 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?
We think this gluten free banana muffin recipe can also be made vegan but simply using 2 flax eggs in place of the regular eggs, however we haven’t tested them to be certain. Let us 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 banana muffins!
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 you spray the inside of your muffin liners with nonstick cooking spray to prevent muffins from sticking.
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!
Healthy Gluten Free Banana Muffins
The best dairy free and gluten free banana muffins made with a mix of almond flour and oat flour. These gluten free banana muffins are naturally sweetened with bananas and a bit of pure maple syrup and make a wonderful, freezer-friendly breakfast or snack. Add chocolate chips to make them extra special!
- 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
- 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.
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. We haven't tested but we think it should turn out!
See full post for freezing instructions and how to make your own oat flour.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eat