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  • Writer's pictureKtking511

Caramelized Banana Nut Muffins (Gluten Free)

Use up those brown bananas rotting on the counter with this guilt-free protein packed weekend treat! Easily make this recipe dairy free by swapping Coconut Oil for the Butter – and make Vegan by swapping out the egg for a chia or flax egg.


· 2-3 Medium Ripe Bananas

· ⅓ Cup of Butter (Or Coconut Oil)

· ¼ - ½ Cup Date Syrup (Maple Syrup and Honey also work well)

· 1 teaspoon Vanilla Extract

· 1 Egg

· 1 Cup Almond Flour

· ½ Cup GF Oat Flour

· 2 Tbl Coconut Flour

· ½ teaspoon Baking Soda

· 1-2 teaspoons of Cinnamon

· Pinch of Pink Salt

· ½ Cup Chopped Pecans or Dark Chocolate Chips


· Preheat Oven to 375°

· Brown butter in a heavy bottom pot – melt down until little brown bits form and there is a nutty aroma

· Gently squeeze bananas until they are mushy – peel and add to the pot

· Cook on medium-high heat letting the bananas get caramelized – it will start to smell sweet

· Turn off heat and melt in date syrup – let cool – once cooled, add egg & vanilla

· Whisk together flours, baking soda, cinnamon & salt

· Add dry ingredients into the wet, fold in the pecans, and fill mini muffin tray. I used a silicone mold for this batch, but this batter would make 24 mini muffins, 12 regular muffins, or a full loaf.

· Add to oven and turn down to 350°

· Bake 25 minutes until muffin tops are firm – if squishy to touch bake another 5-10 minutes. Let cool before devouring.

(Extend muffin times depending on size and bake at least 45 minutes in a loaf pan)

These are also great as mini muffin tops – Refrigerate batter for at least 30 minutes, line a cookie sheet with parchment paper and scoop cold batter on pan – baking 15-20 minutes.

Drop a comment if you try this recipe!!

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