Healthy Banana Muffins (Easy Gluten-Free Recipe You’ll Love)

Sick of Complicated Gluten-Free Recipes? Me Too!

I get it – those gluten-free recipes with a laundry list of strange flours can be intimidating. Who has time to track those ingredients down? That’s why I love finding accessible, real-food recipes, especially ones that are kid-friendly too.

The Ultimate Kid-Friendly, Healthy Snack

These amazing gluten-free banana muffins are a total win! They’re packed with fruit, protein, and healthy fats, making them a perfect on-the-go snack or easy breakfast. Best of all, you probably have most of the ingredients on hand already.

Love Muffins AND Pancakes? This Recipe Does Both!

The beauty of this recipe is its versatility. This batter works fantastically for pancakes or even fun shapes like donuts (perfect for picky eaters!). Speaking of fun… why not try this [affiliate link: donut baking pan]? Your kids will love helping create these tasty treats!

Missing Any Ingredients?

FAQs

• Can I freeze these gluten-free banana muffins? Yes! Place the cooled muffins in a freezer-safe container or bag and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight or pop them in the microwave for a quick defrost.
• My batter is too thick. What can I do? If your batter feels overly thick, add a tablespoon or two of extra water or plant-based milk to achieve a smoother consistency.
• I don’t have apples, can I still make these? Absolutely! You can omit the apple entirely or try substituting another fruit like pear, chopped berries, or even zucchini!
• Can I make these muffins vegan? Yes! Substitute the eggs with “flax eggs” (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
• What if I don’t have almond flour? You can try other finely ground nut flours like cashew flour or hazelnut flour in a 1:1 substitution. Alternatively, oat flour (made by simply blending rolled oats) can also work, though may result in a slightly denser muffin.
• How do I store these muffins? For optimal freshness, store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Variations

• Chocolate Lovers: Fold in 1/2 cup of your favorite chocolate chips (dark, semi-sweet, or even sugar-free) for a decadent treat.
• Berry Burst: Add 1/2 cup of fresh or frozen blueberries or raspberries for a pop of fruity flavor.
• Nutty Crunch: Stir in 1/3 cup chopped walnuts or pecans for extra texture and healthy fats.
• Spiced Delight: Add 1/2 teaspoon of ground ginger or pumpkin pie spice along with the cinnamon for warming fall flavors.
• Sweetener swaps: Use a 1/4 cup of honey or maple syrup instead of sugar for a refined sugar-free option. Note: You may need to slightly reduce the amount of liquid in the recipe.

Ready to Bake? Here’s the Super-Simple Recipe

Let me know how much you love these muffins in the comments!

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