These Gluten-Free Banana & Apple Muffins are naturally sweetened and full of fruit, with mashed bananas and chopped apples providing moisture and flavor. A pinch of cinnamon adds a subtle, warm note.
Bananas are a good source of potassium, fiber, and natural sugars, while apples contribute vitamins, antioxidants, and additional fiber. Using gluten-free flour and coconut sugar makes the muffins suitable for those avoiding wheat or refined sugar, and coconut oil keeps them moist without dairy.
Perfect for breakfast, snacks, or lunchboxes, these muffins highlight fruit-forward flavors with simple, plant-based ingredients.
Recipe
Serves: 12
Wet Ingredients:
3 ripe bananas (about 10.5 oz / 300g), mashed
2 apples (1 cubed, 1 sliced for topping)
3 tbsp (1.5 oz / 45ml) almond milk
3 tbsp (1.5 oz / 45g) coconut oil, melted
Dry Ingredients:
8 oz. (230g) gluten-free all-purpose flour (with xanthan gum included)
7 oz. (200g) coconut sugar
½ tsp baking soda
1 pinch ground cinnamon, plus extra for topping
How to Prepare
Preheat the oven to 200°C (400°F). Line a 12-hole muffin tray with paper cases.
In a large bowl, mix together the gluten-free flour, coconut sugar, baking soda, and a pinch of cinnamon.
In a separate bowl, mash the bananas until smooth. Stir in the almond milk and melted coconut oil, combining all wet ingredients.
Fold the wet ingredients into the dry ingredients. Gently mix in the cubed apple.
Divide the batter evenly between the muffin cases. Top each muffin with 3 apple slices and a sprinkle of cinnamon.
Bake for 25 minutes, or until golden and a knife inserted into the center comes out clean.
Let the muffins cool in the tray for 10 minutes, then transfer to a wire rack to cool completely.
Tips:
If the batter seems too thick, add 1–2 extra tablespoons of almond milk.
For slightly fluffier muffins, ensure bananas are very ripe and well-mashed.
Optionally, add 1 tsp ground flaxseed + 2–3 tsp water to improve moisture and binding.
