Banana Muffins


Do you know the muffin man?

That is one of my daughters favorite songs. Of course we change the lyrics as our muffin man is named Stan and he has a wife named Fran who makes good flan. They live on Drury Lane.

And they must make great muffins because these don’t last long. I had to take a photo of just two as the others were eaten so quickly, but the recipe makes about a dozen regular and a dozen mini muffins (or 12 large muffins).

This recipe is based on a recipe from my wonderful Mom who always made these amazing muffins. Since we couldn’t have gluten or dairy, I played around with the recipe until I got it just right…

I have never, ever had a muffin better than these. Ever. My husband feels the same way!

These are melt-in-your-mouth, light, fluffy, flavorful and actually healthy. No sugar. Hee hee.

They are great served with applesauce (like in the photo above), blueberry compote, or just by themselves. They freeze well too! Sometimes I make a double or triple batch and store them in the freezer in Ziploc freezer bags. They rewarm in 7 min for the mini, 10-11 min for the regular size at 350F. They are great to take along as a snack, or to have as a quick breakfast in the morning.

I recommend using baking cups so you don’t absorb the teflon or aluminum that usually accompanies baking tins. I like the If You Care brand as they are chlorine free and are recycled.

If you want to make banana bread instead of the muffins, make the batter as described below, but place in a well greased (using coconut oil) glass 2 quart loaf pan and cook for 45 – 60 min at 350F. A toothpick should come out clean.


Banana Muffins


  • 1/3 cup (5 1/3 Tablespoons) organic Coconut Oil
  • 2 organic eggs
  • 3 ripe organic bananas
  •  1 3/4 cups gluten free flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 12 organic walnuts (optional)

Dishes Used:

  • Mixing bowl
  • Hand mixer
  • Spoons
  • Spatula (optional)
  • Muffin tins


  1. Preheat oven to 350F.
  2. With your hand mixer, beat the coconut oil until creamy (if it is hot in your kitchen, the oil will be runny so you can skip this step).
  3. Add eggs and bananas and beat together.
  4. Add flour, salt, baking soda, baking powder and mix together.
  5. Line muffin tins with baking cups and spoon in mixture to fill each 2/3 to 3/4 of the way full. I usually fill up the mini tins first, then the big tins.
  6. You can add walnuts on top of the large muffins if you’d like.
  7. Bake at 350F for 25 minutes, or until a toothpick comes out clean. The muffins should be a beautiful golden brown.

That’s it!

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3 Responses to Banana Muffins

  1. Berit says:

    Delicious! These have such a great texture for gluten-free. I’m wondering about how to store the flour and how long it will last. I had to make a huge batch of flour and I don’t bake that often (although now I might start baking more!) Can I store it in the freezer?

    • Angelica Rose says:

      Hi Berit,
      Thank you! I’m so glad you like them!
      Yes, you should be able to store it in the freezer in a freezer bag for quite a long time. From what I’ve read, you can store it a year or two in the freezer, but I haven’t tried it personally because ours doesn’t even last more than 2 weeks, ha ha!
      Here is a Q/A about it online!

  2. Pingback: Pumpkin Muffins - Thats It! Recipes

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