Gluten-free almond and banana muffins

One of my favourite things to bake for the weekend is gluten-free banana muffins made from almond flour. I can probably make these with my eyes closed, so when it came to actually type up the recipe I realized that I have no idea where I first saw it. So I searched and searched and finally I found it. I like to give credit where credit is due! Click on this link to for the original recipe.

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Makes 12 full size muffins


  • 3 ripe bananas mashed
  • 2 cups almond flour
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon honey
  • ¼ cup oil
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda


  1. Mix bananas, eggs, vanilla, honey and oil together.
  2. In a separate bowl mix almond flour, salt and baking soda.
  3. Slowly add dry ingredients to the banana mixture.
  4. Scoop batter into a lined muffin tins
  5. Bake at 180° for 15-20 minutes (or until a toothpick comes out clean )
  6. Remove from oven and let cool

I have read similar recipes where they suggest using a food processor for the mixing. I rather enjoy mashing bananas, but if you prefer not to get your hands dirty and do not have a processor, place the bananas in a zip lock bag and smash away. The key here is to have ripe bananas. I have tried a version where I substituted the oil with apple sauce/puree and that worked just as well. I am tempted to throw on some kind of frosting to make this a little more tea-time and less breakfast but so far have resisted the urge – think adapting this to carrot muffins will then give me “permission” to add a cream cheese frosting – hmm stay tuned!

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