Regular Gluten-Free Banana Muffins
If you have been reading my posts, you will know that my mom wasn’t a big baker when I was younger. But, she had a few things that she made. Black Midnight Chocolate Cake was one of them. I guess that’s one of the reasons why I have an affinity for chocolate cake. Another one was banana bread. My mom would make this sour dough, supper soft and yummy banana bread. It took a while, since she had to make the sour dough starter, but we were always happy when it was done. I don’t think that bread ever lasted for longer than a day or two.
So, one of the things I have been looking for is a recipe for the ideal gluten-free banana bread. I have tried different ones, but so far, I have not been happy. To be honest, I also have been trying to eat healthier, so I have been using agave nectar, too. I don’t know if that affects it, but they just didn’t turn out right.
Chocolate! Gluten-Free Banana Muffin
But, after making the gluten-free zucchini muffins, I decided to try it with bananas. It was a very good idea. So, if you are in the mood for some gluten-free banana bread and want to give it a try as muffins, here is a fabulous recipe. I haven’t tried it as bread, so I’m not sure of the baking time with it as a bread. But, it works perfect as muffins. You can even add cocoa powder to get Gluten-Free Chocolate Banana Muffins. Oh, yeah!
Gluten-Free (Chocolate) Banana Muffins
Dry Ingredients:
- 2 cups Almond Flour (Honeyville, packed down)
- ½ cup Cocoa Powder (optional)
- 1 tsp Baking Soda
- ½ tsp Sea Salt
- 1 tbsp Cinnamon
- 1 tsp Nutmeg
Wet Ingredients:
- 2-3 Mushed Bananas
- 3 Eggs
- ¼ cup Grapeseed Oil
- ½ cup Agave Nectar
- 1 cup Chopped Nuts (optional)
Directions:
- Preheat oven to 350° F.
- Mix dry ingredients together in a medium bowl. Get out all of the lumps.
- Mix wet ingredients together in large bowl.
- Add the dry ingredients to the wet ingredient bowl for your muffin batter.
- Add muffin papers to your muffin tin.
- Pour muffin batter into the muffin papers. It should make 12 muffins.
- Bake for 22 – 24 minutes. Check with toothpick for doneness.
Just to let you know, I have only tried using Honeyville Blanched Almond Flour in this recipe, as well as the others I have. So, I don’t know if another almond flour will work as well or not. I just know that the Honeyville works great.
Until later, here’s to…Living better, easily!™
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Those are so beautiful, Tia! I absolutely love muffins made with Honeyville almond flour. Will make these once it’s cooler here.
xo,
Shirley
Thank you! It is so easy, especially if you have a stand mixer.
I was so disappointed (she said sarcastically) that I forgot to take pictures the first time I made them, so I just HAD to make them again. Oh, no!
Sorry it’s so hot. We are finally supposed to hit 80 degrees tomorrow. I don’t know how long it will last, though.
xoxo,
Tia
Wow Tia! I am so impressed with your blog!
Those muffins look devine.
Thank you, so much. The muffins are great. I just need to make sure I don’t eat too many.
xoxo,
Tia
These look delicious! I definitely find a big difference between using sugar and agave nectar, but like you, I try to go with the healthier option and adapt recipes to make them work. Looks like you came up with a real winner!
Thanks! Even my toddler won’t eat the banana bread, and he loves bananas. But he goes crazy for the muffins. Regular or chocolate.
xoxo,
Tia
Isn’t honeyville the best? I love using almond flour for muffins & breads! It’s so much nicer to my body than most grain-based flours!
These chocolate banana muffins look really awesome! Good job Tia!
Hi Carrie,
Thanks! They last great in the freezer. They thaw out pretty fast. Or nuke on defrost for a few seconds.
I have noticed since eating more of my bread-type products made with honeyville flour instead of even the other gluten-free flours, I feel so much better and crave any breads even less. It’s weird. I almost feel like I am a completely different person than I was 4 years ago.
I have to remember to state that I have only tried honeyville flour so far, though. I have people ask about other almond flours/meals, and I have no idea, since I have been so happy that I haven’t tried anything else.
xoxo,
Tia
id love you to trty other almond flour… im allergic to rice, corn, eggs, milk, wheat, etc…. almond flour is great to know how to use. looking forward to more recipes!!!
Hi Nikki,
Well, if you like almond flour, stay tuned. I am planing on doing a review of Elana’s cookbook from Elana’s Pantry. She uses only almond flour, and coconut flour. I will be giving away one of her cookbooks. Signed. Toward the end of January.
xoxo,
Tia
I made thes stunning chocolate & banana GF muffins & I loved them so much,..They tasted so nice & special!!
I will surely make them again soon!!
Thanks again!
Hi Sophie,
I am so glad you liked them. They are a staple in our household. I love that I don’t have to feel guilty but feel like I should.
Thanks for visiting. BTW, I love your recipes. All of your food looks so warm and inviting, yet so healthy. It’s the perfect comfort food.
xoxo,
Tia
Tia! These look awesome! I cannot wait to try these out! I am sure if I send one of the chocolate versions to school for lunch with Conner, he will be in heaven!
Great recipe!!
Hi Kim,
A chocolate muffin in my lunch bag as a kid (or lunchbox in my case) would have been AWESOME! Oops. I think I regressed a little.
I’m still amazed the recipe even worked. I’m not a recipe maker. Guess I am now.
Thanks!
xoxo,
Tia
I love muffins and those look delicious. I can’t wait for the weather to cool here so I can start baking again.
I know what you mean. I was baking up a storm because it was so cool here. Then I had to make these yesterday for my son’s class today. It was almost 100 degrees out. I was not happy about my kitchen feeling like a sauna. No more baking for a while.
xoxo,
Tia
These look fabulous! I haven’t tried banana bread or muffins yet. Maybe I need to do it now that this recipe is posted.
I was really surprised by how well these turned out. Very tasty, if you like bananas.
I have decided I like muffins more than the bread because the slices of bread would get bigger and bigger. Portion control with the muffins. They last much longer.
xoxo,
Tia
These are the best gluten free muffins I’ve ever had. Ever. I tasted them this past weekend at the blogher ’10 conference and I was knocked out by how delicious they were. They will undoubtedly become my go to muffin! Thank you Tia!!!!!
Hi Ellen,
Well, you are welcome! I’m glad you enjoyed them. Good to know I have at least two great creations in my life. A really great son (OK, had a little help with that one) and a great muffin. (does that sound bad?)
xoxo,
Tia
These turned out SO gorgeous, thank you!! I made the chocolate version and they rose quite high, unlike much gf baking, and had amazing texture… They tasted like healthy chocolate cake. I did a bit of substitution with the flours, and added 1/2 tsp xanthan gum – a first for me – again, gorgeous! Will be making again asap!
I love the look of this recipe! I’m bookmarking to try it.
What about zucchini banana, or would that be too much in regards to moisture levels?
I’m guessing if you half the zucchini and the banana amounts, it should work ok. Or double everything else and have a lot.
I have just made the banana chocolate muffin and EVERYONE loved them. There’s not many left for me. I have linked my post to this recipe.
Thank you for the great recipe.
Sorry it took me a while to reply, but I am so glad you liked the muffins. Your picture looked good enough to eat.
xo – Tia