I made these gluten free banana muffins for my mother and got rave reviews. I took it with a pinch of salt, as she’s shown the same level of excitement when presented with roasted vegetables.
I did however have more sunflower seed flour to bake through and they looked good, so I remade them and actually tasted them. They deserved those rave reviews. These gluten free banana muffins are sweet and moist. I know most may hurl at the word moist, but they are moist and when it comes to gluten free muffins, especially one that is also grain free and nut free – moist is what you want. They have the perfect texture and taste, so you’ll like them regardless of whether you want a gluten free banana muffin or not. You don’t want to skip the chocolate chips, they’re essential. The little slices of banana on the top of the muffin are not; but a good way to use up a banana if you have an extra one.
I’ve tried the recipe with both honey (below) and fructose, a diabetes friendly sugar substitute that comes from fruit. Despite the fact that honey is wet and fructose is dry, they both work. Choose the one that’s best for you.
If you’ve been wanting to hop on the long-gone bake banana bread train but want something grain free and gluten free, please enjoy these gluten free banana muffins.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.