After much trial and error, I have created the perfect recipe for FLUFFY gluten free banana muffins that are filled with healthy ingredients like flax and chia seeds, coconut oil and more! Best of all, these are a kid favorite in our house. They make a quick and easy breakfast that fills them up and gives them energy. You’ll love these muffins, trust me!
Gluten Free Banana Muffins
- 4 (1½ to 2 pounds) very ripe bananas
- 4 (1½ to 2 pounds) very ripe bananas
- 1 cup brown sugar
- 1 cup brown sugar
- ½ cup coconut oil
- ½ cup coconut oil
- 3 large egg
- 3 large egg
- 1 cup all-purpose gluten free flour (Like Namaste or Better Batter)
- 1 cup all-purpose gluten free flour (Like Namaste or Better Batter)
- ½ cup coconut flour
- ½ cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon salt
- ½ cup greek yogurt
- ½ cup greek yogurt
- 1 tablespoon pure vanilla extract
- 1 tablespoon pure vanilla extract
- ½ cup of Carrington Farm's Flax-Chia Blend
- ½ cup of Carrington Farm's Flax-Chia Blend
- 1 cup chopped walnuts (optional)
- Preheat oven to 350 degrees.
- Peel and mash four bananas (About 1 minute in your KitchenAid mixer)
- Add brown sugar, coconut oil, and eggs to the bananas and beat again until smooth.
- Reduce speed to low. Add flours, flax and chia seeds, baking soda, and salt and continue to beat until smooth. Add the yogurt and vanilla and mix until combined.
- Line your regular or mini muffin pan, with paper or silicone liners.
- Fill muffin liners three-quarters full.
- Bake until toothpick inserted into center comes out clean, about 20-25 minutes for regular muffins and 15-20 minutes for mini muffins.
- Let muffins cool in muffin pan for 2-3 minutes before moving them to a wire rack to cool. Store, covered, at room temperature for up to 4 days.
How To Make Gluten Free Banana Muffins
Gather together your ingredients and get ready to make some super delicious muffins!
In a large bowl, peel and mash the bananas (About 1 minute in your KitchenAid mixer).
Add brown sugar, coconut oil, and eggs to the bananas and beat again until smooth. (Tip: use Carrington Farms liquid coconut oil if you don’t want to fuss with heating up your regular coconut oil!)
Add flours, flax and chia seeds, baking soda, and salt and continue to beat until smooth. Add the yogurt and vanilla and mix until combined.
Line your regular or mini muffin pan, with paper or silicone liners. (We prefer these silicone liners.)
After sitting for a moment, the coconut flour will absorb a lot of the moisture and should look something like this…
Fill muffin liners three-quarters full and bake in oven at 350° until toothpick inserted into center comes out clean – about 20-25 minutes for regular muffins and 15-20 minutes for mini muffins. They should still look slightly underdone. You don’t want to overcook these or they will be very dry and crumbly!
WARNING: These muffins smells so good when baking, your kids are bound to be all up in your business!
Let your gluten free banana muffins cool in muffin pan for 2-3 minutes before moving them to a wire rack to cool.
MIX IN IDEAS: Walnuts, raisins, mini chocolate chips or diced apples.
We also like making coconut flour bread too, so stay tuned for our favorite recipe for gluten free bread!
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