March 19, 2017

by Alyssa Rimmer

Gluten-Free Banana Bread Muffins

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These soft gluten-free banana bread muffins are the perfect morning treat. Light, tender and with a sweet maple flavor, they're a healthy version of banana bread, just in the bite-sized form!

Facebook logoTwitter logoPinterest logoThese gluten-free Banana Bread Muffins are soft and fluffy, making the PERFECT morning treat!

I originally shared this recipe back in 2012. It was one of the first recipes I ever had on the site and been on my list to update for quite some time. What I love about updating old posts, is not only to see how far my photography has come, but it's sometimes a question to see if the recipe will actually turn out.

As many of you know, I started this blog on a whim. I'm a self-taught cook, don't have any formal baking experience, and when I shared these muffins, I was brand new to gluten-free eating. Honestly, I was half expecting them to flop, but as I watched them rise in the oven and saw the texture when I opened one up, I realized these gluten-free banana bread muffins didn't need any updating in the recipe department. They were perfect. Soft, light, and fluffy. Just the way a muffin should be.

Facebook logoTwitter logoPinterest logoThese gluten-free Banana Bread Muffins are soft and fluffy, making the PERFECT morning treat!

Muffins are just one of those things that brighten up my mornings. They bring a smile to my face and make my taste buds sing with joy. They're comforting. They're delicious. They're amazing. They're the perfect breakfast treat. I love muffins.

And if you're like me, then you're also one of those people who loves fruity muffins. Chunks of fresh fruit or berries, dried fruit or simply pureed fruit for that kick of added flavor, fruit-filled muffins are simply the best.

Facebook logoTwitter logoPinterest logoThese AMAZING Banana Bread Muffins might be gluten-free, but you'd never be able to tell!

Lately, I've been craving banana bread, but have been wanting to skip the whole bread part of it. I didn't want to wait for it to bake. I didn't feel like having just a slice. I wanted something that I could cup in my hand, slather with vegan butter or creamy almond butter, and eat slowly, thoroughly enjoying each and every bite.

I wanted that simple, compact and easy-to-eat breakfast that I've enjoyed since I was a little girl. I wanted banana bread in a muffin.

Facebook logoTwitter logoPinterest logoThese AMAZING Banana Bread Muffins might be gluten-free, but you'd never be able to tell!

And banana bread muffins we have, the gluten-free version of course. Slightly sweet and super moist, these muffins are satisfying my craving and more. They're taking me to my happy place. And it gets better with every bite.

Sayonara banana bread craving, hello banana bread muffins. It's wonderful to meet you. And I do believe that we may or may not have just become best friends. You're welcome back to my breakfast party anytime.

Facebook logoTwitter logoPinterest logoThese AMAZING Banana Bread Muffins might be gluten-free, but you'd never be able to tell!

And as you're enjoying your warm banana bread muffin for breakfast tomorrow morning, might I make one small suggestion?

Slather this baby with some creamy peanut butter and a very light drizzle of honey and you'll be transported to the world where breakfast dreams are made. Banana + peanut butter + muffins = #breakfastgoals. Enough said.

Facebook logoTwitter logoPinterest logoThese AMAZING Banana Bread Muffins might be gluten-free, but you'd never be able to tell!

More Muffin Recipes to Try:

Gluten-Free Banana Bread Muffins

These soft gluten-free banana bread muffins are the perfect morning treat. Light, tender and with a sweet maple flavor, they're a healthy version of banana bread, just in bite-sized form!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 170kcal
Author Alyssa Rimmer
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Facebook logoTwitter logoPinterest logoThese gluten-free Banana Bread Muffins are soft and fluffy, making the PERFECT morning treat!
5 from 2 votes

Ingredients

Instructions

  • Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin and set aside.
  • In a large mixing bowl, beat all wet ingredients together (including the sugar) until fully combined.
  • Add the dry ingredients to the banana mixture and stir to combine, until you have a nice smooth batter.
  • Spoon the batter into the muffin tins, filling each cup about ¾ of the way full. Top each muffin with some walnuts and gently press down so that walnuts stick as the muffins bake.
  • Bake in the center of a warm oven for 13 - 15 minutes, or until a cake tester inserted into the center comes out clean.
  • Let the muffins cool for 10 minutes on a wire rack.
  • Enjoy these muffins served warm, topped with vegan butter or creamy peanut butter, next to your favorite mug of morning tea or coffee.

Nutrition

Calories: 170kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 90mg | Potassium: 140mg | Fiber: 1g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 1.7mg | Calcium: 33mg | Iron: 0.8mg

 

 

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23 comments

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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23 comments
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  1. Hi Alyssa, I really like your site & have made many of your recipes. I find it so helpful when people comment after they’ve actually tried the recipe so I thought I should do the same. These muffins were easy to whip up & very tasty. I used 3 medium bananas and stirred the walnuts into the batter, and I also mixed some of the batter separately with shredded coconut. Great recipe like all your others!

  2. Hi,
    I had a question about making your own flour. I have been thinking of trying to do what you’ve described here for a long time now. I keep reading though about the need to rinse the quinoa before use, so that stops me from trying?
    What are your thoughts on that?
    Thanks,
    Helen
    🙂

    • Hi Helen,

      I’ve found that the rising really depends on the person. Some people are more sensitive to the saponins on the quinoa (the coating that makes it bitter) and rinsing helps them. Most quinoa sold commercially is rinsed at least three times, so for me, I never rinse my quinoa. If you do find the need to rinse it, you’ll have to make sure the quinoa is dry before you grind it into a flour. You can do this by either leaving it out overnight or keep it in an oven on low heat.

      Let me know what you end up doing! Making your own flour at home is fun and easy!

      Alyssa

      • Thanks very much for the info 🙂
        I’m just having a bit of a problem now with your free cookbook offer. It keeps getting me to fill out “get instant access” and then tells me to check my mail, confirm, etc. But a new box keeps coming up to fill out my name and e-mail! I have filled them out about 4 times now :/
        Not sure what to do now. The last one told me I was already subscribed to the newsletter.

  3. Hi, just found this on Pinterest and wanted to try it soon! What is guar gum and can you substitute Xanthan gum?

    thanks!

  4. Hello!

    I am back to this site because I tried this recipe (banana muffins) and LOVED them! I have told many friends and family. Thank you for sharing, I am also a quinoa lover, but have never ventured beyond boiling it, until now. 🙂

    My only trouble is I always have a hard time finding the instructions to roast the quinoa to make flour. The link takes me to your home page. Please help!

    Thank you!

    • Hi Leanne!! So, so happy to hear you enjoyed these muffins. They’re definitely one of my favorites as well. Basically banana anything is a favorite for me.

      Baking with quinoa is AMAZING!! One of my favorite ingredients to add to baked goods because not only does it add great texture and flavor, but also nutrition. If you’re interested in learning more about baking with quinoa, you should check out my new ebook – it’s full of gluten-free baked goods all using quinoa. https://www.simplyquinoa.com/book

      Also, here’s the link to the toasted quinoa flour page (scroll down to the bottom): https://www.simplyquinoa.com/2012/04/vegan-peanut-butter-quinoa-chocolate-cake/

      Thanks for reading and let me know if you have any other questions!

      xx Alyssa

      • Thank you!

        I actually signed up for emails from your site earlier today, and also bought your ebook! Just finished making the insanely healthy quinoa cookies in my post-holiday state. Yum!

        Thanks again

        • Awesome!!! So happy you liked them. My absolute favorite cookies in the book are the Salted Peanut Butter & Honey Cookies – they’re amazing!! Let me know if you try and more recipes. I also have a short survey I’d love for you to fill out if you have time 🙂

          http://ow.ly/gw5mU

  5. […] from Tasty Eats at Home  made Alyssa the Queen of Quinoa’s Gluten Free Banana Bread Muffins. They look absolutely delightful and a perfect snack with a cup of […]

  6. Hey Alyssa!

    I do not have a 6 muffin pan, only a 12 one. I really want to make these muffins but not sure if it will work out or not! Maybe this is a stupid question but will i have to adjust my baking time for the different pan?

    I am very new to cooking, baking and the gluten and dairy free diet. So glad I have came across your blog I absolutely love it and can’t wait to try out these receipes!

    • Hi Kayla!

      I would suggest just doubling the recipe to make enough batter for 12 muffins. You shouldn’t need to adjust the baking time at all, just watch them. You’ll know when they’re done when you can insert a knife into the center of the muffin and it comes out clean.

      If you want to make the recipe as is and only get 6 muffins, put the batter around the perimeter of the pan (so the outside) and then just fill the empty tins with a little water (especially if your oven runs hot).

      Hope these tips help. Let me know if you have any other questions!

      xo Alyssa

  7. […] quick Google search led me to Alyssa’s banana bread muffins on a new-to-me-blog – Queen of Quinoa.  I love her blog – it seems we have a love of quinoa in […]

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