Only one of my kids actually eats bananas, and then only sometimes. So if I ever get them at the store I’m inevitably left with a bunch of browning bananas on my counter that I pretty much always feel compelled to bake into something so they don’t go to waste. Does this happen to you?
Due to the sometimes surplus of ripe bananas in my kitchen, I’ve experimented with plenty of healthy banana-nut muffin recipes, as well as banana breads, banana bars, banana-spinach brownies (which actually went over better than I expected)--all this to say, if it’s a way to use a bunch of ripe bananas, I’ve probably tried it. This recipe is easily the best one I’ve ever made.
(I am not a food photographer--but here is a not-very-good photo of the finished product.)
Also, since our oldest daughter has Celiac disease, everything I bake is gluten-free. If you’ve ever tried a lot of gluten-free baking you’ve probably discovered that it can be...tricky (to put it mildly). You may have ended up with a dense, crumbly, inedible, mess. I know I have plenty of gluten-free baking fails under my belt.
But this is not one of them! These muffins are perfectly moist, they hold together beautifully, and they’re so good that my kids gobbled them up. Seriously, if you didn't know these muffins were gluten-free, you’d never guess from eating them.
In addition to being Celiac-friendly, this recipe is also refined sugar-free and lower-carb, with only about 18 grams of total carbohydrates per muffin (and this is before subtracting any fiber, which you would do if you’re calculating macros for a keto diet).
The secret sauce lies in the blend of gluten-free flours that I used in this recipe: a combination of coconut flour, almond flour, and oat flour. I also used a monk fruit-erythritol blend in place of sugar, which I think really helped with the weird mouth-cooling after-effect that you can get from a recipe that uses a lot of erythritol.
Without further ado, here is...
The Best Gluten-Free Sugar-Free Banana-Nut Muffin Recipe Ever:
3 large ripe bananas
½ cup liquid coconut oil
⅓ cup monk fruit-erythritol blend (this is what I used)
2 TBS milk
1 tsp vanilla extract
¼ cup coconut flour
¾ cups almond flour
1 cup oat flour blend (I used this, but see the notes below if you don’t have it/can’t get it)
¼ teaspoon ground cinnamon
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 cup walnut pieces
Preheat the oven to 350 degrees F (175 degrees C). Grease or line 12 standard muffin cups, or use a silicone muffin pan (I used silicone).
In a large bowl, mash the ripe bananas until they’re very smooth. Then add in the eggs, coconut oil, monk fruit-erythritol, milk, and vanilla extract. Whisk together to combine.
In a separate medium bowl, whis together the dry ingredients until they’re well combined.
Pour the dry ingredients into the wet ingredients and mix together.
Stir in the walnuts.
Use a spoon to scoop the batter into the muffin cups. You should get exactly 12 standard size muffins.
Bake for 20-22 minutes until golden on top.
Let cool a few minutes in the pan before removing to a wire rack to finish cooling.
If you don’t have an oat flour blend, you can make your own oat flour by grinding up regular rolled oats in the food processor until it’s a fine flour consistency. If you do that, you’ll want to add in ½ - 1 teaspoon of xanthan gum to the recipe.
You could add chocolate chips instead of walnuts, but personally I’m a fan of the texture that the nuts add.
Here's the printable PDF version:
Let me know in the comments below if you try this recipe and how it turns out!