Affiliate Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.
Normally when I see a recipe for gluten free baking the gluten free flour list has me running for the back button on my browser. I don’t want to replace gluten with a dozen other flours and ingredients that also cause me concern.
I need easily accessible food, preferably food that I already have on hand.
Anything I can make with real food, that my kids will eat is pretty awesome in my book. Fruit, protein and healthy fat. These muffins make a great healthy snack.
You can also take the same recipe and use it for pancakes, or other bake trays. I have a tray that makes doughnuts and this recipe does nicely in that. Kids can get board quick of the same old food even if they liked it.
All you need to do is make it a little different and they tend to be back on board.
Anyways I hope you enjoy, these quick, easy and healthy gluten free banana muffins.
Prep time:
Cook time:
Total time:
Serves: 12
- 1 rip banana
- 1 apple, diced
- 2¼ cups of almond flour
- 4 eggs
- ¼ cup coconut oil
- ⅓ cup water
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- Preheat oven to 350 F.
- Mush up your rip banana in a large mixing bowl
- Add in everything else, mix with fork.
- Grease muffin tin with some more coconut oil or butter. Makes approx 12 muffins, so I just portion it out about a tablespoon at a time.
- Bake for 15 to 20 minutes. Muffins are done when you can put a toothpick into the center and it comes out clean.
- Bake for 15 to 20 minutes. Muffins are done when you can put a toothpick into the center and it comes out clean.
