Banana Muffins (GF + Naturally Sweetened)

I recently heard that it was very Australian to eat a muffin with your morning coffee or latte… as if I needed another excuse to 1. love muffins or 2. love the land down under.

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Honestly I’m sure it’s hard to find a human who doesn’t love a muffin but since they can so often be the size of your head, full of sugar and carbs most of us steer clear.

 This muffin recipe might be able to solve the issue of world peace or in the least it helps you feel better about eating a muffin or two or three.

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It has just a few tablespoons of natural sweetner and gluten free flours. I used a gluten free mix that I had on hand + some almond meal but you could also swap the flour mix for oat flour and they’d come out just the same.

 My favorite thing about these muffins, (besides day dreaming that i’m on an Aussie porch watching the koala bears eat eucalyptus) well they are moist, slightly sweet and totally satisfying. In the morning when I’m on the go I like to top mine with a little bit of almond butter and I’m good till lunch!

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Here’s what you need

  • 3 medium ripe bananas
  • 2 small eggs
  • 3 Tbsp almond milk
  • 4 Tbsp honey
  • 2 Tbsp pure vanilla extract
  • 1 tsp baking powder
  • 1 cup almond meal (almond meal, not almond flour)
  • 1/2 cup + 2 Tbsp gluten free flour (from King Arthur Flour or Bob’s Red Mill)
  • 4 drops Stevia
  • Optional toppings: walnuts

Here’s what you do

  1. Preheat oven to 350 degrees F and line a muffin tin with 10 paper liners, spray liners lightly with cooking spray (I use the coconut spray from Trader Joe’s)
  2. In a large bowl mash 3 bananas, add eggs and stir to combine. Add honey, baking powder, almond milk and vanilla.
  3. Add almond meal and oat flour and stir once more. Add several drops of Stevia to sweeten.
  4. If using walnuts add to the tops of muffins before putting them in the oven.
  5. Bake for 30 minutes, should be lightly golden on top and when a toothpick comes out clean.
  6. Let cool for at least 5 minutes before moving to cooling rack.


***This recipe can easily be made vegan by using agave or maple syrup and using 2 flax egg substitutes in place of chicken eggs.

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