Delicious gluten-free banana muffins made quickly in a blender. These simple, healthy muffins are gluten free, grain free, sugar free, and can be made nut free — naturally sweetened with ripe bananas.
*This post is sponsored by SunButter, a sunflower seed spread that works well for allergy-safe baking and cooking. Thank you to the brands that support this content.
An Easy, Delicious Snack Muffin
This blender banana muffin recipe is perfect when you want homemade baked goods with minimal effort. Toss the wet ingredients into a blender or food processor, add the dry ingredients, pulse a few times, and scoop the batter into a muffin tin. No mixing bowls, no mess, and very little hands-on time.
These muffins are gluten free, grain free, and free of added sugar when you rely on ripe bananas for sweetness. They also adapt easily for nut-free baking by using sunflower seed butter instead of almond or peanut butter. The texture is tender and moist, with a light banana flavor that pairs beautifully with dark chocolate chips, seeds, or a sprinkle of chopped nuts on top.
Other healthy nut free and gluten free recipe ideas:
- Vegan oatmeal cookies
- Buckwheat muffins with a SunButter and jam filling
- No-bake granola bars
For allergy-safe baking, I often use SunButter (sunflower seed butter). The no-sugar-added versions work nicely if you want to keep recipes free of added sweeteners. If you prefer a sweeter muffin, add a little maple syrup, honey, or another sweetener to taste, though the bananas alone are enough for many people.
How to Make Gluten Free Banana Muffins
Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with parchment paper liners or lightly grease each cup.
Step 2: In a blender or food processor, combine the ripe bananas, melted butter, eggs, sunflower seed butter (or other nut butter), vanilla, and a small amount of lemon juice. Blend until completely smooth and creamy. The lemon juice is optional but can help prevent a slight discoloration that sometimes occurs when sunflower seed products react with baking agents. Color changes do not affect flavor.
Step 3: Add coconut flour, baking powder, and a pinch of sea salt to the blender. Pulse until the dry ingredients are evenly incorporated. Coconut flour absorbs a lot of moisture, so the batter will be thicker than a traditional wheat-based muffin batter.
Step 4: Spoon the batter into the prepared muffin tin, dividing it evenly to make 12 muffins. Top each muffin as you like — dark chocolate chips, pumpkin seeds, banana slices, chopped walnuts, or pecans all work well. You can also leave them plain for a simple, snackable muffin.
Step 5: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean and the tops are set. Let the muffins cool for about 5 minutes in the tin before transferring them to a wire rack to finish cooling. These store well in the refrigerator for up to 5 days in an airtight container, and they freeze nicely for up to 3 months.
Variations and Tips
Why a little lemon juice? When using sunflower seed butter, a small splash of lemon juice can reduce a chemical reaction with baking soda or baking powder that sometimes causes a greenish tint. The change in color is harmless, but the lemon prevents it. If you use almond or peanut butter instead, lemon juice is not necessary.
Topping ideas: Try dark chocolate chips, pumpkin or sunflower seeds, banana slices, chopped walnuts, pecans, or a light dusting of cinnamon. Toppings let you customize each muffin to individual tastes — great when serving a group with different preferences.
Gluten Free Banana Muffins
Ingredients
- 380 grams ripe bananas (about 3 medium)
- 3 pastured eggs
- 1/4 cup pastured butter, melted
- 1/3 cup SunButter (No Sugar Added) or other sunflower/nut butter
- 1 teaspoon vanilla
- 1 teaspoon lemon juice (optional)
- 1/3 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- Dark chocolate chips, pumpkin seeds, or banana slices to top, optional
Instructions
- Preheat oven to 350º F (175º C). Line a 12-cup muffin tin with parchment liners or grease the cups.
- In a blender or food processor, combine bananas, melted butter, eggs, SunButter or other nut butter, vanilla, and lemon juice. Process until smooth and creamy.
- Add coconut flour, baking powder, and sea salt. Pulse just until the dry ingredients are incorporated. The batter will be thick.
- Divide the batter evenly among 12 muffin cups. Top each muffin as desired.
- Bake 18–22 minutes, until centers are set and a toothpick comes out clean. Allow muffins to cool for about 5 minutes in the tin before removing.
- Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Notes
Coconut flour absorbs moisture quickly and can dry out baked goods if overcooked. It’s better to slightly underbake these muffins rather than overbake them. They also tend to soften further after resting, so they can be even more tender on day two.
If using sunflower seed butter, a small splash of lemon juice helps prevent a harmless greenish tint that can develop from a reaction with baking powder. This color change does not affect flavor or safety.
Topping ideas: dark chocolate chips, pumpkin or sunflower seeds, banana slices, chopped walnuts, or pecans. You can mix-ins like berries or raisins, but remember coconut flour recipes can be sensitive to added moisture and weight.
Nutrition (approximate per muffin)
Calories: 135 kcal | Carbohydrates: 11 g | Protein: 4 g | Fat: 9 g | Fiber: 2 g | Sugar: 4 g