Tasty Vegetarian Eats

Ultra-Moist, Gluten-Free Banana Muffins

Ultra-Moist, Gluten-Free Banana Muffins

Over the years, I’ve tried to make my Nana’s Banana Bread healthier, but still super moist. Don’t get me wrong; her version is so good, but it also includes a cup of butter. Not to mention four full eggs, traditional white flour, and a staggering amount of sugar.

In this variation, we use less than half the sugar from the Nana’s original recipe. I used brown sugar here, but it should still work with coconut sugar if you’re looking for alt sugar recipes (Warning! Uncharted territory!). I didn’t here, because I was making so many modifications to something I have such fond memories of that I was looking to keep some things consistent.

Instead of white flour, I went for Pamela’s Gluten Free Baking and Pancake mix. Already has baking powder and baking soda in the mix. The almond flour in it adds both a nice flavor and textural element to the muffins.

And now, the elephant in the room: the bananas. The key to good banana bread is really ripe bananas. Not cute to photograph, but adds all the sweetness and decadence to the muffins or bread if you decide to pour this into a bread tin instead.

I’m not a fan of ripe bananas in any other form: not even in smoothies. So rather than wasting food, I put these overripe bad boys in the freezer. Every time I want to make banana bread or muffins, it’s just a matter of having accumulated 6 in the freezer, defrost, and bake. If in a pinch, you can even do a lazy microwave defrost.

One liberty I did take here was the vanilla extract. Not in the original, but who doesn’t love a little vanilla in baking.

The size is perfect for back-to-school for lunchboxes, busy breakfast on-the-go, or even just with a luxurious pot of tea in the afternoon.

Ultra-Moist, Gluten-Free Banana Muffins

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 12 muffins


  • 2 1/2 cups Pamela's Gluten Free Baking and Pancake Mix*
  • 3/4 cup brown sugar
  • 6 very ripe bananas
  • 1 cup coconut oil, melted
  • 3/4 tsp sea salt
  • 1 tsp vanilla
  • 12 raw walnuts or walnut pieces (optional)


  1. Preheat oven to 350°F.
  2. Place all the ingredients in a large bowl, and mix until combined.
  3. Spray or brush muffin tin with coconut oil.
  4. Spoon mix into muffin tin: filling about 3/4 of the way full. I usually use 2 overflowing cookie scoops. If using walnuts, top each muffin with a whole walnut or piece.
  5. Bake for 25-30 minutes, or until golden brown,


*If using another flour without baking soda or baking powder already included, add 2 teaspoons baking soda.


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