Sugar-Free Gluten-Free Banana Muffins
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

The soft and fluffy banana muffins are a simple treat with just the right amount of sweetness.

Course: Breakfast, Dessert
Servings: 15 muffins
Calories: 147 kcal
  • 4 bananas overripe
  • 2 cups all-purpose gluten-free flour
  • 2 eggs large
  • 3 tbsp coconut milk full fat
  • 1/4 cup coconut oil or butter softened
  • 1/2 cup crushed pecans optional
  • 2 tsp pure vanilla
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp pure stevia
  1. Preheat the oven to 375 F. Grease a muffin tin with coconut oil.

  2. Puree three of the bananas in a blender with the coconut milk. Mash the last banana in a large bowl with a fork. Combine the pureed bananas in the bowl. Add the remaining ingredients to the bowl and whisk together. 

  3. Spoon the batter into the muffin tin until the cups are about 2/3 full. Top with a sprinkle of cinnamon. Place in the oven and cook for 15 minutes. To remove from the tin, trace the edge of each cup with a butter knife and then turn the pan upside down and the muffins should pop right out.

Recipe Notes
If you choose to use coconut sugar 1/4 cup should be adequate. If you want to use maple syrup, add 1/4 cup of maple syrup and 1 tbsp of additional coconut oil and omit the coconut milk. You can substitute almond milk, regular milk or low fat coconut milk, just add an additional tbsp of coconut oil or butter. If you use coconut oil instead of butter adding natural butter flavor is a great way to get a buttery muffin while keeping the recipe dairy -free.  
Nutrition Facts
Serving Size 1 Muffin
Servings Per Container 15 Muffins

Amount Per Serving
Calories 147 Calories from Fat 40.5
% Daily Value*
Total Fat 4.5g 7%
Saturated Fat 3.6g 18%
Trans Fat 0g
Cholesterol mg 0%
Sodium 150mg 6%
Total Carbohydrate 24g 8%
Dietary Fiber 2g 8%
Sugars 4g
Protein 2g 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.