Gluten and Wheat Free Banana Honey Muffins
Indulge in the wholesome goodness of Gluten and Wheat Free Banana Honey Muffins, a delightful treat packed with natural sweetness and nourishing ingredients. These moist and tender muffins are made with ripe bananas, a touch of honey, and nutrient-rich almond and coconut flours, making them perfect for gluten-free or grain-free diets. Infused with the warm flavors of vanilla and cinnamon, and customizable with optional additions like crunchy walnuts or chocolate chips, these muffins are an irresistible snack or breakfast option. Ready in just 40 minutes, they’re quick to prepare and ideal for busy mornings or cozy afternoons. Whether enjoyed fresh out of the oven or stored for later, these banana honey muffins are a naturally sweet way to satisfy your cravings while staying gluten-free!
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Recipe Information
Ingredients
- 3 medium-sized Ripe bananas
- 75 grams Honey
- 2 large Eggs
- 60 ml Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 200 grams Almond flour
- 40 grams Coconut flour
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 50 grams Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners or grease it lightly with coconut oil.
In a large mixing bowl, mash the ripe bananas until smooth and no large lumps remain.
Add honey, eggs, melted coconut oil, and vanilla extract to the mashed bananas. Mix well until fully combined.
In a separate bowl, whisk together almond flour, coconut flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring gently until a smooth batter forms.
If using walnuts or chocolate chips, fold them into the batter at this stage.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy these gluten- and wheat-free banana honey muffins warm or store them in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.4 g | 268% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2038 mg | 89% | |
| Total Carbohydrate | 218.6 g | 79% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 117.6 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 561 mg | 43% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1906 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
