• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Get our Freezer Meal Quick Start Guide
freezer meal quick start guide

Get Our Freezer Meal Quick Start Guide

Loading

About
Free Resources
Contact

Instagram

Facebook

Pinterest

YouTube

TikTok

Thriving Home

Food & Lifestyle

  • Recipe Index
    • Course
      • Breakfast
      • Lunch & Dinner
      • Sides & Salads
      • Soups & Chilis
      • Appetizers
      • Snacks
      • Desserts
      • Baked Goods
      • Beverages
      • Condiments
    • Method
      • Freezer Meals
      • Stovetop
      • Oven
      • Slow Cooker
      • Instant Pot
      • Grill or Smoker
      • 6 Ingredients or Less
    • Diet
      • Gluten-Free
      • Dairy-Free
      • Vegetarian
    • Ingredients
      • Chicken & Turkey
      • Beef
      • Pork
      • Seafood
      • Pasta & Pizza
    • Holiday
      • Birthday
      • Christmas
      • Easter
      • Halloween
      • Thanksgiving
      • Valentine's Day
    • All Recipes
  • Freezer Cooking
    • Start Here
    • Freezer Meal Recipes
    • 1 Hour Freezer Prep
    • Cookbooks
  • Menu Plans
  • Shop
    • Cookbooks
    • 1 Hour Freezer Prep
    • Shop Our Favorites
    • Gift Guides
Search...
Home Recipe Index

Gluten Free Banana Muffins

★★★★★ 5 /5
Jump to Recipe Rate Recipe
Rachel Tiemeyer
By: Rachel TiemeyerPosted: 7/6/22Updated: 7/7/22

This post may contain affiliate or sponsored links. Please read our disclosure policy.

Warning: This muffin recipe may introduce you to some ingredients that you don’t recognize. Let me assure you, though, that it’s worth giving these Gluten Free Banana Muffins a shot because they are absolutely moist, delicious, and healthy!

overhead vertical shot of muffins with oats on top
Contents hide
Why I Make These Muffins All the Time
Ingredients in Gluten Free Banana Muffins
Video Tutorial: Gluten Free Banana Muffins
How to Make Gluten Free Banana Muffins
How to Freeze Banana Muffins
More Gluten-Free Breakfast Ideas
Gluten Free Banana Muffins
Did you make this?

Why I Make These Muffins All the Time

Don’t toss this recipe out because some of the ingredients sound weird. Hang with me here as I tell you why they’re worth it.

  1. Moist and delicious! They taste like banana bread in a muffin form.
  2. The batter is made in the blender (seriously!) in no time, which means fewer dirty dishes.
  3. Packed full of protein, fiber, and so much more goodness. All real food ingredients that you can feel great about eating.
  4. Freezer-friendly and perfect to make ahead for busy mornings.
  5. Very filling and will keep you satiated for hours.
side shot of a banana muffin with a bite taken out of it

Ingredients in Gluten Free Banana Muffins

Since some of these ingredients may not be ones you normally have in your pantry, I want to introduce them to you and explain why I think they are worthy of investing in.

overhead shot of ingredients for gluten free banana muffins

Almond Flour

The first ingredient you might not recognize, but that is gaining huge popularity in the Paleo diet realm, is almond flour, also known as almond meal. This ingredient is just finely ground almonds.

I always have a bag of almond meal in my fridge, as it’s a simple way to add in protein and nutrition to things like smoothies, oatmeal, pancakes and waffles, Powerball Cookies or homemade granola bars. It also works surprisingly well as a gluten-free flour in baked goods, like this recipe.

Perhaps most convincing to me of almond flour’s worthiness is to look at all the health benefits. Raw almonds are a good source of:

  • Monounsaturated Fats: These are the GOOD fats associated with lowering your risk of heart disease.
  • Protein: This helps satisfy hunger and may aide in weight loss.
  • Magnesium: A fourth cup of almonds contains almost 25 percent of the daily recommended amount of magnesium, which improves the flow of blood, nutrients and oxygen through the body.
  • Antioxidants: One-fourth cup of raw almonds contains 45 percent of the daily recommended intake of the antioxidant vitamin E, which helps protect your skin from harmful free radicals.
  • B vitamins: These include riboflavin, niacin, thiamin, B-6 and folates, which support the body’s process of cellular metabolism. (source)

Ground Flaxseed

Ground flaxseed may be another health food you’ve heard of but not tried. Again I always have a bag of this in my fridge and use it in many of the same ways that I use almond meal. Read this post to find out more about this versatile and incredibly healthy ingredient.

Almond Butter

You’ll also notice I’ve used almond butter in these muffins. I love, love, love almond butter for it’s deep flavor, as well as, for all the health reasons I listed above. However, if you only have peanut butter on hand, that will work. In fact, I tested these muffins with PB and they turned out delicious. They just have a more…well…peanutty flavor.

Rolled Oats

Oats: old-fashioned rolled oats to be exact. This grain can be gluten-free, if you buy the specifically gluten-free ones in the health section. Oats provide another way to add fiber and protein in a whole grain form.

All Natural Sweeteners

Lastly, I’ve used only all-natural forms of sugar–honey (not much really) and bananas–to sweeten these guys. No refined sugar needed here. These gluten free banana muffins are truly naturally sweet.

Other Ingredients

Other than those main components, you’ll need baking soda, salt, eggs, and vanilla extract on hand.

Video Tutorial: Gluten Free Banana Muffins

After a trip to the store to grab your new and exciting ingredients, snatch your blender and a muffin tin and you’re ready to get started. Watch this short video to see how they come together…

vertical shot of banana muffins with oats on top

How to Make Gluten Free Banana Muffins

Follow along on our 30,000 foot view of how to make this tasty breakfast (or snack)…

Blend the Oats

You’ll start by blending the rolled oats in a high powered blender. This chops them up finely and essentially turns the grain into flour.

overhead shot of oats ground in a blender

Blend the Rest of the Batter Ingredients

Next, you’ll add the rest of your ingredients to the blender and pop on the lid. Start by blending slowly and gradually increase the speed. Because there is no gluten in this recipe, you don’t have to worry about over mixing the batter.

If you have a hard time getting it to go, stop and stir or push down the ingredients and try again. If you don’t have a high powered blender like a Vitamix or Blendtec, this may take a few tries.

overhead shot of muffin batter in a blender

Fill the Muffin Tin

We recommend using paper or silicone liners in a metal pan or using a silicone muffin tin for easiest clean-up.

Add a heaping 1/4 cup of batter to each muffin cup. Use a scraper to get as much batter out of your blender as you can. You should end up with 15 muffins.

overhead process shot of muffin batter in a muffin tin

Then, sprinkle some rolled oats or even some mini chocolate chips over the top to make them look pretty!

Bake and Cool

You’ll bake these in a preheated oven at 375°F for about 15 minutes. If you’re using a silicone pan, it will take about 3-5 minutes extra.

overhead vertical shot of muffins with oats on top

How to Freeze Banana Muffins

I always double this batch and then freeze at least half of them to have on hand for healthy grab-and-go breakfasts. Here’s how to freeze these:

Freeze For Later: Bake muffins as directed in recipe. Let cool completely. Once cool, place muffins in freezer safe bag or container, squeeze out as much air as possible, and seal tightly. Freeze for up to 3 months.

Prepare From Frozen: Thaw desired amount of muffins overnight in the refrigerator or warm them slightly in the microwave.

overhead shot of gluten free banana muffins with oats

More Gluten-Free Breakfast Ideas

If you like these simple gluten-free muffins, we know you’ll love some of these other gluten-free recipes as well.

Gluten Free Pumpkin Muffins

ham and cheese egg cups on a white serving platter with sliced green onions on top

Baked Ham and Egg Cups

a slice of breakfast casserole with hash browns being served with a spatula

5-Ingredient Hash Brown Breakfast Casserole

Baked oatmeal in a white bowl

Brownie Baked Oatmeal

See All

While I do hope you enjoy these muffins, hopefully you won’t eat as many as I did at 9:30 p.m. while making these for breakfast the next day!

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

close up shot of banana muffin with a bite taken out of it
★★★★★ 5 from 4 reviews

Gluten Free Banana Muffins

You will never miss the wheat flour in these muffins! They are deliciously moist and packed with protein, fiber, and other health benefits.

Yield: 15 muffins 1x
Prep: 15 minutesCook: 12 minutesTotal: 27 minutes
Print Recipe Rate Pin for Later
  • Email
Units:
Scale:

Ingredients

  • 1 cup rolled oats, plus 1/4 cup more for optional garnish (look for gluten-free oats, if avoiding gluten)
  • 1/2 cup almond flour/meal
  • 1/4 cup ground flaxseed
  • 1 teaspoon baking soda
  • 1–2 teaspoons ground cinnamon
  • 2 eggs
  • 1/4 cup honey
  • 1/2 cup almond butter* (sub: any nut butter)
  • 4 ripe or overripe medium bananas (or 3 large)
  • 2 teaspoons vanilla extract
  • Optional garnish: 2 tablespoons mini chocolate chips (I like Enjoy Life Dairy-Free Mini Chocolate Chips.)

*I used a creamy roasted almond butter that has salt added. If you use a plain almond butter, add in a pinch of salt to the recipe.

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Make It Now:

  1. Preheat oven to 375° F. Spray a muffin tin with cooking spray and/or line the tin with cupcake liners. (See Cooking Notes below for tips about the tin.)
  2. To a large blender, add the oats and blend until fairly smooth. Then, add the rest of the ingredients to the blender. Secure the lid and blend, starting low and increasing speed until the wet ingredients are well blended and batter is smooth and creamy. You will likely have to stop and stir a few times.
  3. Pour or scoop the batter into the muffin tin, filling each cup until almost full (about a heaping 1/4th cup of batter per muffin.) Sprinkle a pinch of rolled oats or mini chocolate chips on top of each muffin, if desired. If you really scrape out as much batter as you can, you’ll end up with 15 muffins.
  4. Bake for about 15 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out pretty clean (you may see just a few crumbs on the toothpick). Note that silicone pans may require about 5 minutes more of bake time. 
  5. Allow muffins to cool in pan for about 10 minutes before removing to a cooling rack. Once they are fully cooled, store in an air-tight container for up to a week in the fridge or freeze using directions below.

Freeze For Later: Bake muffins as directed in recipe. Let cool completely. Once cool, place muffins in freezer safe bag or container, squeeze out as much air as possible, and seal tightly. Freeze for up to 3 months.

Prepare From Frozen: Thaw desired amount of muffins overnight in the refrigerator or warm them slightly in the microwave.

Equipment

Measuring Cups

Buy Now →

Notes/Tips

  • If using a metal pan, I recommend using paper or silicon muffin liners for easier clean up. 
  • Cooking Time: If using a silicone pan, my tests showed these need to bake 2-3 minutes longer to get done.
© Author: Thriving Home
Cuisine: American Method: Baked

Did you make this?

Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Rate Recipe

Tag Us on Instagram

22 shares
  • Share
  • Email
Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

Read more...

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. AvatarShannon says

    Posted on 10/30/22 at 7:00 pm

    YUM! These came out perfectly moist and delish! So happy to finally have a recipe to get rid of the giant jar of almond butter I bought for my daughter’s lunches (only for the class to go nut -free exactly one week later)!

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 10/31/22 at 9:31 am

      Oh goodness, Shannon… that sounds about right in my life too… buying a big jar of peanut butter replacement only for it to not be able to be used! But you found us and we’re happy to help find ways to use up things. Rachel’s favorite smoothie (ok, and mine too) – Chocolate Covered Cherry – also uses almond butter. If you haven’t already, join our Facebook Group, Thriving Home’s “Freezer Foodies”. It is a great place to get ideas to use up items and just generally learn more from others about cooking!

      Reply
  2. AvatarJulia says

    Posted on 7/17/22 at 3:45 pm

    It was a great and easy recipe. Very good!

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 7/17/22 at 5:49 pm

      Great to hear that feedback. Glad you enjoyed it!

      Reply
  3. AvatarWhitney Reist says

    Posted on 6/15/22 at 11:21 am

    These muffins are the BEST!!! Incredibly moist and flavorful, with just the right amount of sweetness. My husband, parents, and 1 year old loved these so much that I made a 2nd batch as soon as the first was gone! Stock up on bananas because you will want to make these again and again!

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 6/15/22 at 4:12 pm

      Love this so much. Thanks, Whitney!

      Reply
  4. AvatarKristen says

    Posted on 1/6/17 at 9:51 am

    I made these this morning and they are delicious! My 12 and 15 year old kids liked them, too!
    Very easy to assemble. I followed the recipe exactly except I used a blend of half peanut butter/half almond butter rather than all almond butter. On a side note, I had to bake them for 20 mins to get them done all the way through. I live at very high elevation (7200′) so perhaps that made a difference.

    ★★★★★

    Reply
    • RachelRachel says

      Posted on 1/6/17 at 11:44 am

      Glad these worked well for your family, Kristen, and thank you for the “high elevation” tip.

      Reply

sidebar

polly and rachel

Welcome

We’re moms, cookbook authors, and freezer cooking evangelists. Our mission is to help your home thrive, one delicious meal at a time. Let’s make the most of your time in the kitchen! Read more.

Follow Us On Instagram!

freezer cooking

Order On:

Amazon • Target

Autographed Copy

Learn More

freezer to table

Order On:

Amazon • Target

Autographed Copy

Learn More
dump and go freezer meal email cta

Make 6 Dump-and-Go Freezer Meals in 1 Hour

  1. Shopping & equipment lists
  2. Step-by-Step instructions & video tutorial
  3. Serving suggestions & dietary substitutions & more

Try Session 18 (a $6.99 value) for free!

Loading

Trending Recipes

Overhead portrait photo of tomato bisque soup

Tomato Bisque

cheesy chicken and rice casserole being scooped out of casserole dish

Cheesy Chicken and Rice Casserole

Chicken Lettuce Wraps

cooked mexican soup

Crowd Pleaser Mexican Soup

Easter Favorites

ham sliders

Ham and Cheese Sliders

Cheesy hashbrown casserole

Cheesy Hashbrown Casserole

Fruit Pizza Cookies with Cream Cheese Frosting

spiral sliced crockpot ham slices on a platter with pineapple sauce on the side

Crockpot Ham with Pineapple Sauce

Popular Round-Ups

marinades for chicken breasts in freezer bags

7 BEST Chicken Marinades

freezer meal

100+ Best Freezer Meals on the Planet

6 mason jars with various overnight oats in them

7 Overnight Oats Recipes

smoothie packs

7 Frozen Smoothie Packs (+ Printable with Shopping List)

freezer meal update
New to freezer cooking?

Grab Our Freezer Meal Quick Start Guide!

5 days of recipes & tips from freezer meal experts.

Loading

Instagram

Facebook

Pinterest

YouTube

TikTok

About
About Us
Work With Us
Press
Recipes
All Recipes
Freezer Meals
Menu Plans
Shop
Cookbooks
1 Hour Prep Sessions
Gift Guides
Explore
Free Resources
Shop Our Favorites
Facebook Group
Privacy Policy
Accessibility
Disclaimers
Contact
© 2023 Thriving Home
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
22 shares