Sugar-Free Gluten-Free Banana Muffins

Close up of sugar-free gluten-free banana muffin with a bite out of it.

5 from 3 votes

Sugar-Free Gluten-Free Banana Muffins

Craving a delicious, fluffy banana muffin without the sugar? These Sugar-Free, Gluten-Free Banana Muffins are it. They are naturally sweetened with ripe bananas, making them a wholesome treat you can enjoy any time of day. Whether you're looking for a healthy breakfast, a snack to fuel your afternoon, or a kid-friendly baked good, this recipe has you covered.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast, Dessert

Cuisine: American

Diet: Gluten Free

Servings: muffins

Calories: 143kcal

Author: Amanda McGillicuddy

Equipment

2 Mixing bowls
Fork
Rubber Spatula
Whisk
12-count muffin tin
Silicone muffin liners or nonstick paper liners regular paper liners may stick

Ingredients

1 ½ cup Mashed overripe banana about 4 medium bananas (365 g)
2 Large eggs
⅓ cup Avocado oil or melted and cooled coconut oil
1 tablespoon Vanilla extract
1 ½ cups Gluten-free 1:1 all-purpose flour containing xanthan gum (210 g)
1 teaspoon Baking soda
1 teaspoon Cinnamon
½ teaspoon Sea salt
Optional - Add 1 teaspoon of pure liquid stevia or monk fruit sweetener if you want the muffins a little sweeter

Instructions

Preheat the oven to 350 F. Line a muffin tin with silicone or nonstick paper liners (regular paper liners may stick to these muffins) and set aside.
Peel and mash the bananas with a fork in a large mixing bowl until there are no large lumps. Measure out 1 ½ cup and return to the bowl, discarding any excess. Because we are only sweetening using banana, make sure your bananas are overripe and that you have a full (but level) 1 ½ cups.
In the bowl with the mashed banana, add the eggs, avocado oil, vanilla extract. Whisk together until well combined.
Add the gluten-free flour, baking soda, cinnamon, and salt to a separate mixing bowl and whisk together until there are no clumps.
Pour the dry ingredients into the bowl with the wet ingredients and stir together until there are no streaks of clumps of dry ingredients. Avoid over-mixing.
Divide the batter between the muffin wells. You can use a scant 2-ounce ice cream scoop to make this easier.
Place the muffins in the oven and bake for 16-20 minutes (18 was perfect for my oven). Remove from the oven and allow them to cool. Note that silicone muffin liners will take slightly longer to bake.

Notes

- This recipe is only lightly sweetened, so we are relying on overripe bananas to make it deliciously sweet. Be sure your bananas are nice and spotty, or even brown. If your bananas are not very brown, you can add 1 to 2 tablespoons of granulated sweetener or up to 1 teaspoon of pure liquid stevia.

- Measure the bananas after mashing to avoid adding too much moisture.

- Use the 'spoon and level method' when measuring the gluten-free flour.

- I like using unbleached nonstick parchment paper muffins liners or silicone muffin liners for this recipe. Regular paper liners can work, but should be sprayed with cooking spray before filling and the muffins should be completely cooled to help them remove cleanly from the liner.

- Muffins using silicone liners will take slightly longer to cook.

Storage: Allow muffins to completely cool before storing. Store wrapped in tinfoil at room temperature for 4-5 days. For longer storage, place cooled muffins in a resealable freezer bag and freeze for up to 2 months. Remove the muffins from the bag and thaw on a plate uncovered at room temperature for several hours to avoid them becoming soggy.

Nutrition