Gluten Free Healthier Banana Muffins

This is a recipe inspired by my favorite, well worn cookbook, Better Homes and Gardens New Cook Book:

Mine does NOT look like this! Mine has pages stuck together, dripped with sauce, dusted with flour… because I use it all the time! It was a gift from my mom when I had my first apartment.  My cousin, in her first apartment, got it this year, and I was so happy for her.  It may sound silly, but I really think this book made it so easy for me to learn to cook the basics: roasting a chicken, baking a cake, making a pie crust, making a vinaigrette salad dressing, or my weekly fave: pancakes. The version of this book that I have, is a binder, which I like because it will lay flat on the counter as I cook. They have a paperback of course, but I don’t like that idea at all, as I envision it flopping shut as I am cooking, or there is a Kindle version from Amazon, which if you like to cook like that, than there’s that possibility for you.  I have to say, it would make a good gift for anyone you know that is a beginner cook- They will thank you for it!

Moving on. Once you have the basics down with cooking or baking, you can play with substitutions or making a recipe more to your liking.  This muffin is a perfect example of that.  The original recipe calls for sugar, white flour, and oil.  My interest is getting the recipe a bit healthier, so I can sub in a healthier sweetener, flour, and fat substitute. Baking is tricky though, so a lot of the time, if you make substitutions the recipe won’t come out right: too bouncy, doesn’t rise, not sweet.  This recipe has been tested a few times, so I know it works! But…if you don’t like bananas…well, don’t make this recipe!

Gluten Free Healthier Banana Muffins

Gluten Free Healthier Banana Muffins


  • 1 3/4 cups gluten-free all purpose flour (Bob's Red Mill is great!)
  • 2 tsp. baking powder
  • 1/2 tsp salt
  • 1/4 cup pure maple syrup
  • 1 beaten egg (or flax seed egg)
  • 1/2 cup almond or regular milk
  • 1/4 cup unsweetened applesauce
  • 3/4 cup (about 2 medium) mashed overripe bananas


1. Grease 12 muffin tins or line them with paper. Preheat oven to 400*.

2. In a large bowl, mix the dry ingredients with a whisk. Set aside.

3. In a medium bowl, mix the wet: maple syrup through bananas. Mix thoroughly.

4. Add the wet to the dry ingredients. Gently mix until just combined.

5. Pour batter into the muffin cups. Batter fills exactly 12. Bake 15-20 minutes until a toothpick inserted into the center of a muffin comes out clean.

6. Remove from oven, and the pan to a rack until cool.

I love muffins as they can be frozen and easily pulled out for a quick breakfast on-the-run, or healthy snack with a coffee break, or put into the kids’ lunches.  If you want a really flexible muffin recipe, I have another one or this one that I just love and use for making different flavored muffins.  Any of these recipes are great if you want an easy and portable healthy snack.

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 This post contains affiliate links with Amazon.  If you make a purchase through this link I will get paid a certain amount, however your price will never change.  As always I never suggest or put an opinion about a product that I don’t already love!