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
Made these banana muffins this week. Fabulous. Very tasty. Easy to make. Thanks for all the great recipes.
So happy to hear that!
These look yummy… can these be made with all almond flour? And can I add collagen to up the protein?
I wouldn’t recommend changing the flour or dry ingredient ratios here as I haven’t tested it! Feel free to experiment and let me know how it goes 🙂
These were so good! Perfectly sweet, but not overly. I used VERY overripe bananas, and the banana flavour was exceptional. I also made a slight change, and added 4 tbsp coconut flour, and 2 tbsp avocado oil – I just thought the oil might make them a little more tender (?). Anywho, texture was so so good! I will be making these again for sure, and will probably stick with my changes, too!
Perfect! So glad you enjoyed!
I made these muffins, and they were delicious. I substituted walnuts for the chocolate chips, because I knew that my family would like them better this way.
Anyhow, these were so easy and tasted so good that I am sure that I will be making them again soon.
Much appreciation!
Perfect! Such a great snack or breakfast 🙂
I honestly can’t tell you how many times I’ve made this recipe—it’s become a staple in our house! I’ve made this recipe as regular-sized muffins, jumbo muffins, and even as banana bread, and they turn out perfectly every single time. The kids and friends request these on repeat.
This time I doubled the recipe and made 12 jumbo muffins. I made my own oat flour by grinding oats in the food processor. I also had a little extra mashed banana left over, so I added that along with a splash of extra vanilla. They came out incredibly moist and delicious. The jumbo muffins took about 28 minutes to bake.
I’ve been making Monique’s recipes for years, and they never disappoint. Thank you for sharing such wonderful recipes with us—they’ve become favorites in our home!
Amazing! So happy to hear that these are a staple in your family 🙂
Delicious! Simple and easy to make, too. I made 24 mini muffins. I was worried that almond and oat flours might be a little dense or dry for my taste so I used 2/3c oat flour, 2/3c gf flour mix (king Arthur’s) and 2/3c protein almond flour (Anthony’s, quite finely ground). They turned out beautifully! Toddlers and adults both enjoyed.
Perfect! 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!
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!
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 🙂
Delicious! My family hobbled these up in less than 24 hours.
So glad they were a hit!
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 🙂
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 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.
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 🙂
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 came out amazing!!!
I’m so glad!
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.
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 🙂
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 just made these and they turned out perfect!
So you used eggs AND bananas?
Yep!
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!
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!
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!