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

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


  • 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
  • 12 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.


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.


  • 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: Rachel Tiemeyer
Cuisine: American Method: Baked