{Healthy} Gluten-Free Banana Bread Muffins

Do you ever have banana rationing issues? As in you either run out of bananas before your next trip to the store or you have too many to eat before they get too brown and spotty? I'm not a huge banana fan but I've been putting them in my smoothies, so we are suddenly having banana budget issues. 

These muffins meet all the criteria that one would look for in a muffin (if one had muffin criteria other than being delicious).

  • NUTRITIOUS: I don't know about your but spring always makes me feel like I don't have enough time to do things like feed myself. It's light out all the time and I'm busy enjoying my weekend and suddenly I'm starving and have no time to cook. But it's almost summer and I can't hide in my sweats so real food is a must. These banana bread muffins will do all the things for you. They will feed you and are made of actual foods that give you actual nutrients.  
  • EASY: See above. Spring = sunlight = no time to be inside. I mean, these are so easy you could probably memorize the recipe the first time you make it.
  • NOT A SALAD: When I think of healthy, nutritious foods, salad is always the first thing that comes to mind. But I'm just not that into eating salads lately. I mean, sometimes a girl just needs some comfort food without having to worry that her teeth are going to rot and she's going to develop scurvy. 

These muffins are a great source of healthy fats (coconut oil!) and good carbs (bananas! honey!). They aren't too sweet, but they are sweet enough to make you think that you are indulging in something naughty. If you are feeling like throwing caution to the wind, add some chocolate chips on top, or eat them with a little nut butter. 

Gluten-Free Banana Bread Muffins


  • 3 ripe bananas, mashed
  • 1/4 cup almond milk
  • 1/3 cup coconut oil, melted
  • 1/4-1/2 cup honey
  • 2 eggs
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 3/4 cups gluten-free flour


  1. Preheat oven to 350°F. Place liners in a muffin tin (or grease the muffin tin). 
  2. Mash bananas by hand, or mix bananas and almond milk in a high powered blender and blend well. 
  3. Mix honey, coconut oil, bananas, milk, and eggs in a large bowl. Add baking soda, salt, vanilla, and cinnamon and mix well.
  4. Add flour and stir until just combined. 
  5. Portion batter into the muffin tin. It should be enough for about 12 muffins. 

Macros: 34C/8F/3P

Linking up with Amanda