A delicious gluten free banana muffins recipe made in a blender! This simple and healthy recipe is gluten free, sugar free, and nut free, sweetened with bananas.
*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.
Contents
An Easy, Delicious Snack Muffin
This recipe is the ultimate lazy baking recipe. The ingredients are tossed in the blender, processed, and then poured into a muffin tin.
The muffins are gluten free, grain free, and sugar free, making it a delicious and healthy snack everyone can enjoy. We love them topped with dark chocolate chips, but your favorite nuts or seeds can be added to them as well!
Make these muffins nut free using SunButter sunflower seed butter. It’s my favorite trick for healthier baking!
Other Healthy Nut Free & Gluten Free Recipes:
- Vegan Oatmeal Cookies
- Buckwheat Muffins with a SunButter and jam filling
- No Bake Granola Bars
The organic and no sugar added varieties are my favorite to use for cooking. You can add your preferred sweetener, or keep your recipe completely sugar free, as I did with these gluten free banana muffins.
Hop on over to the SunButter site to check out tons of delicious and healthy recipes!
How to Make Gluten Free Banana Muffins
Step 1: Use a blender or a food processor to whip these muffins up quickly! First, add the bananas, melted butter, eggs, SunButter sunflower seed butter, and vanilla, and process until the mixture is smooth and creamy. You’ll also want to add a little bit of lemon juice. This isn’t enough to add a flavor, but is used to stop the sunflower seed butter from reacting with the baking powder and turning the muffins green. If your muffins turn green, don’t worry! They will still be delicious and the color is harmless.
Step 2: Add the coconut flour, baking powder, and salt. Process to mix in the ingredients.
Step 3: Pour the muffin batter into a prepared muffin tin. If desired, top each muffin with dark chocolate chips, extra banana slices, or your favorite nut or seed. The fun thing about using these items as toppings is that you can make them different for everyone!
Step 4: Bake the muffins for 20 minutes. Allow them to cool for at least 5 minutes before diving in! I keep these stored in the refrigerator for up to 5 days.
Variations for Banana Muffins
Why use lemon juice? Sunflower seeds and sodium bicarbonate (baking soda) react and turn green when mixed. A small amount of lemon juice helps lessen this reaction. You do not need to use lemon juice if you sub a different nut or seed butter in this recipe.
Topping Options: I used dark chocolate chips, pumpkin seeds, and banana slices to top my muffins. Chopped walnuts, pecans, sunflower seeds, or leaving these plain are all great options!
Gluten Free Banana Muffins
Ingredients
- 380 grams bananas about 3 medium bananas, ripe
- 3 pastured eggs
- 1/4 cup pastured butter melted
- 1/3 cup SunButter No Sugar Added
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 1/3 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- dark chocolate chips to top, optional
- pumpkin seeds to top, optional
Instructions
- Preheat oven to 350º F. Use parchment paper liners to line a 12 muffin tin and set it aside.
- In a food processor bowl or blender, add the bananas, melted butter, eggs, SunButter, vanilla and lemon juice. Process until smooth and creamy.
- Add the coconut flour, baking powder, and sea salt, and process until the dry ingredients are mixed in.
- Pour the muffin batter into the muffin tin, equally dividing it into 12 muffins.
- Top each muffin as desired, or leave them plain.
- Bake the muffins for 18-22 minutes, until the centers of each muffin are fully baked.
- Allow the muffins to cool for about 5 minutes before trying to take them out of the muffin tin. Store leftover muffins in the refrigerator sealed tight for 5 days, or in an air tight container in the freezer for up to 3 months.
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