Maple Banana Muffins
Prep time
Cook time
Total time
Recipe type: Snacks
Cuisine: Gluten-Free
Serves: 18-24 muffins
  • 4 over ripe bananas
  • 1 tsp pure vanilla extract
  • 1 egg
  • 4 Tbsp coconut oil, melted (3 tbsp for recipe, 1 for pan)
  • ¼ cup organic cane sugar
  • ¼ cup packed brown sugar
  • 4 Tbsp good quality maple syrup
  • 3½ tsp baking powder
  • ¾ tsp sea salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¾ cup coconut, almond or whole milk
  • 1¾ cup almond flour
  • 1 cup gluten free flour blend
  • 1 cup gluten free oats
  • ⅛ tsp of ground sea salt
  1. Preheat oven to 350 and grease a muffin pan with melted coconut oil.
  2. Mash bananas in a large bowl. Add all of the ingredients up until the milk and whisk to combine.
  3. Add almond flour, gluten free flour blend and oats. Stir.
  4. Place 2-3 good spoonfuls into muffin tins to about half full.
  5. Bake for 15-25 minutes (depending on the heat of your oven) or until golden brown on top.
  6. Let them cool if serving to a crowd as they may crumble a bit if enjoyed too soon (but if you don't mind a little mess, who cares!)
  7. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Can easily be frozen in freezer bags to enjoy later.
Nutrition Information
Serving size: 1 muffin Calories: 167 Fat: 8.1g Saturated fat: 2.9g Carbohydrates: 21.6g Sodium: 142.8g Fiber: 2.9g Protein: 4g Cholesterol: 7.8mg
Recipe by The Spicy Diva at