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gluten free banana muffins

Prep Time 15 minutes
Cook Time 22 minutes
Total Time 1 hour 17 minutes
Servings 10 muffins


  • 1 flax egg (1 tablespoon of flax meal with 3 tablespoons water)
  • 1 1/2 cups oat flour
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1 1/2 tsps baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 3 ripe bananas (medium sized)
  • 1 tsp vanilla
  • 1/3 cup coconut oil (melted)
  • 1/2 cup + 1 tbsp coconut sugar


  • Preheat the oven to 425ºF. And line a muffin tin with 10 liners. Set aside
  • Prepare the flax egg by adding 1 tablespoon of flax meal with 3 tablespoons of water. Set aside for ten minutes, until a yolky consistency has formed. Melt the coconut oil over low heat and set aside.
  • Combine the oat flour, almond flour, baking powder, baking soda, sea salt and cinnamon to a bowl and whisk together.
  • In a food processor, pulse the ripe bananas until somewhat smooth. Stream in the coconut oil, vanilla, coconut sugar and the flax egg.
  • Add the wet ingredients to the dry ingredients. Stir until thoroughly combined (option to add in chocolate chips here if that's your thing).
  • Add equal amounts of the batter to 10 muffin tins. Bake at 425ºF for 5 minutes. Then turn down the oven to 350ºF for 17 minutes. Remove from the oven and let cool in the muffin pan for 10 minutes. Then transfer the muffins to a cooling rack. Let cool completely before eating. Store in a sealed container for 5 days.