Whether you’re a banana bread lover, or you just like everything muffin, these gluten, dairy, and refined sugar-free Banana Bread Muffins are sure to be a favorite!
Easy for the win.
These Banana Bread Muffins are quick and easy to whip up for breakfast or a snack. With no refined sugar, and only tiny bit of honey, they’re not super sweet, but sweet enough to satisfy my kiddos’ requirement for a ‘treat.’
While I haven’t had ‘normal’ muffins in a long time, the texture of these little beauties takes me back to muffins I used to make before going gluten-free. Perfect crumb, perfect taste!
Banana bread muffins.
In my personal, humble opinion, one can never have too many banana bread recipes. It’s one of my main comfort foods, and the very first thing I craved when I went gluten-free 4 years ago. If you take a few minutes to search for ‘banana bread‘ here on my site, you’ll see that different banana breads are sort-of an obsession of mine. 😉
Whether they come in the form of a loaf, a muffin, a doughnut, or even a smoothie, I’ll take banana bread any way it comes!
More delicious muffins.
Wanna check out some of my other muffin favorites? Here ya’ go…
- Savory Pumpkin Muffins with Apple & Sage
- Garlic & Cheddar Buttermilk Muffins
- Banana Lemon Muffins
- Pumpkin Spice Muffins
- Banana Nut Muffins
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Banana Bread Muffins
Free from gluten, dairy, and refined sugar.
- 3 medium bananas
- 1/2 cup applesauce
- 1/4 cup coconut milk (I like to make my own)
- 1 egg
- 2 tablespoons honey
- 1 teaspoon vanilla (I like to make my own)
- 1 1/2 cups sorghum flour
- 1/2 cup arrowroot powder
- 2 teaspoons baking soda
- 1 teaspoon guar gum
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 teaspoon Himalayan salt
Preheat oven to 350 and grease a muffin tin.
In a large bowl, mash bananas.
Stir in applesauce, coconut milk, egg, honey, and vanilla.
In separate bowl, whisk together remaining ingredients.
Slowly stir dry ingredients into banana mixture.
Scoop 1/3 cupfuls of batter into prepared tins and bake for about 20 minutes, or until toothpick comes out clean.
Cool in the pan for a few minutes before removing and consuming.