Gluten free peanut butter and banana muffins

These are my ultimate favorite Gluten free peanut butter and banana muffins. They are just plain sensational.

Gluten free peanut butter and banana muffins

I have been baking a lot lately, and I mean a lot. On Friday I baked 5 hours straight. I don’t know how many cookies and cupcakes I baked but there were all over my kitchen! Not that I mind because I was lucky enough to make some money…hehe.

Ok onto the Gluten free peanut butter and banana muffins now…These muffins are simply awesome. They are perfect for breakfast or as a snack. You can even freeze them for future consumption because they freeze very well. I have done it in the past and they were perfectly fine.

Lately I have been baking a lot of gluten free desserts and experimenting with new gluten free flours.

Brown rice flour has become one of my favorite flours to bake with. Coconut flour and almond flour are also great but they are a bit more pricy.  Buckwheat is not bad either, however, the dark color of the flour is not ideal for some baking items.

I have also tried arrowroot powder for baking, which I really don’t like. It is like baking with corn starch, and xanthan gum is out of the question. Tapioca and potato flour I think I will pass on as well.

I just want to keep my gluten free baking basic and keep baking with straight gluten free flours. What gluten free products you like best?

These Gluten free peanut butter and banana muffins don’t taste a bit healthy, or gluten free. For those of you that are concerned with using different flours and think these bake goods may taste weird, I would suggest you try them at least once. I promised, it is not bad at all, and if you are a diabetic, you will do yourself a favor, because gluten free flours don’t spike your blood sugar levels as high as regular flours do, so I suggest you give it a go.

My next post will be the fabulous Teriyaki shrimp I made a few days ago. Stay tuned for that recipe because it is going to blow your mind away…

Stay safe and enjoy!

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These peanut butter and banana muffins are one of the best breakfast muffins I have made in a while. They weren’t that sweet at all but if you like you can decrease the sugar even further by omitting the sugar all together. Let me know if you try these beauties!

Gluten free peanut butter and banana muffins


Gluten free peanut butter and banana muffins

Miryam's original recipe

Yield: 12 muffins

Total Time: 30 minutes



Preheat oven to 350F. Line a 12 muffins baking pan with muffins paper liners and set aside.

In a large bowl mix the bananas, eggs and peanut butter. I do this step with a wire whisk but you can use your electric mixer if you like. Add the remainder of the ingredients and combine.

Place mixture in the prepared baking pan filling each muffin cup 3/4 cup of the way. Bake for 20-25 minutes. Remove from the baking pan and cool muffins on a wire rack until cool.

Store in an air tight container for 2-3 days or you can place them in the freezer and eat as you go.

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Nutrition facts calculated based on the recipe giving 12 muffins. 1 serving = 1 muffin.


  1. We love to use coconut flour in the baking too. Besides that, I use lentils, teff and nuts in place of wheat flour. These muffins look wholesome!

    • Wow, teff and lentils? I am actually not to familiar with them but I will do some research on them and keep it in mind. Thanks for the suggestions :-)

    • I tried with 3/4 cup of arrowroots and 2tbs of coconut flour and they’re still delicious. I’m terrible with getting them To rise, however. I did the mistakeof adding the dry ingredients 1 by 1 instead of mixing them together beforehand.

  2. Mmm, I love peanut butter and banana together. A snack I like is to just mash banana and a tablespoon of peanut butter together. It’s like pudding but more natural and healthier!

    I have tried some gluten free muffins before. The graininess of these treats put me off. Nevertheless, your recipe looks and sounds tasty (with a cup of milk) and I could most likely make it using regular flour. I’m always skimpy on the eggs, so I might replace 1 egg with a flax egg and see if it turns out all right.

    • I think using a flax egg will totally work with it, but if you replace the coconut flour you may not even need it. Coconut flour abosrbs a lot of moisture that is why I used 3 eggs. Thanks for visiting my blog.

  3. The muffins look delicious. I’ve never used gluten-free flours except for rice flour. I’ll definitely try making this with rice flour and I’ll tell you how it goes once I get the chance to make them. I love the combination of banana and peanut butter.

  4. I’m not quite familiar with GF flours, I tried some once or twice, not more! I have a couple of these at home and I happen to have some coconut flour and lots of peanut butter and bananas… I will definitly give your muffins a try (maye tonight)

  5. Looks yum. I have never made anything gluten free, but I’m really curious to bake with coconut flour or almond flour, do they taste like coconut or almond? I’m gonna buy some.

  6. I’ve never baked with gluten free flour but I really need to try it. I have a friend who requested some gluten free recipes and I promised him I would get on it! :)

  7. I need to do more experimenting with coconut flour. I guess I’ll have to start with these muffins!

  8. Hey Miryam,

    These look great! Question for you, why is xanthan gum ‘out of the question’? I have heard it is bad but I can’t remember why!


    • Xanthan Gum is made by fermenting corn sugar with a bacteria, the same bacteria that creates black spots on broccoli and cauliflower. It is a food additive that I can live without :-)

  9. Tried these this weekend and these are really good!

  10. So I should give brown rice flour a try, huh? I’ve stuck to coconut flour and nut flours and been happy with that. I don’t want to start baking with all kinds of “crazy” flours but if you say brown rice flour is worth trying… then I’ll try!

    And these look awesome! Can’t believe that they only use coconut flour. That’s amazing. :)

  11. Would it be okay if just made with regular flour/whole wheat flour? These looks awesome, but coconut flour is impossible to get in Korea!

    • Yes you could, but you would have to use more though. I would suggest at least using 1/2 cup to 3/4 cups. Coconut flour absorbs a lot of moisture so you would need more regular flour!!

  12. I literally stumbled upon your blog thanks to a Google search for “coconut flour banana muffins” and I am so happy that I did! I made these on the weekend and they were sooooo very amazing – delicious, moist and hard to limit myself to just one.

    I did make one small addition of adding mini semi sweet chocolate chips – not that the recipe needed the sweetness – but that they needed to vacate my pantry.

    • Oh cool, I am so glad :-) I am glad too that you liked them. I actually made them yesterday again with a small twist, I added Nutella :-) I will be posting this version soon!! Thanks for leaving a review!

  13. What can I use in place of the bananas? I am allergic

  14. I made these this morning and they were AMAZING! I did not have any coconut flour so I used my homemade all purpose GF flour and only 2 eggs. I substituted one tbsp of that flour for ground flax. I also added a dollop of Nutella on top, which made a fun surprise center for my kids! Muffins seem so easy but after throwing multiple batches of GF muffins in the trash, I have found GF cokking not so straightforward, so thank you for these!

    • Oh superb. I am glad you liked them :-) and your substitutions sound awesome. Next time I will add some flax too. I wondered if decreasing the egg to two instead of three would compromise the structure of the muffin but now I see that it won’t so next time I will use two eggs as well. Thanks for stopping by and for letting me know about your muffin version :-)

  15. I also just tried these this morning. I was very pleased with them and my kids gobbled them up. GF baking can be so disappointing at times, so when trying a new recipe I am always wondering if it will be a flop or not. I didn’t have the coconut flour, so I just used the Bob’s Red Mill basic GF flour I had. I kept the eggs at 3, and it came out moist (but not too moist). I also subsitituted almond butter as my son is allergic to peanuts. My oldest daughter wants me to try some choc. chips next time (though the recipe certainly doesn’t need them), and I also think I’ll put in some ground flax.
    Very happy to have found this recipe. Thanks for sharing! :-)

    • That is just awesome. Thanks for letting me know how they turned out :-) I have never used the GF flour mixes but I think I should give them a try. They seem to be working good. I think adding some flax seed meal would be the way to go, adding some soluble fiber to them can only help. Thanks for leaving a review of this recipe and stopping by.

  16. Tried these yesterday subbing:
    -2 tbsp +2 tsp agave nectar for the sugar
    -reducing the almond milk to 1 tbsp + 1 tsp. to account for the extra moisture
    -reducing the heat to 325 and baked for the full 25 minutes so the agave didn’t burn.
    -3/4 cup egg whites instead of whole eggs.

    The verdict – they are super delicious. We sliced them up & topped them with fresh cherries and strawberries in a very light agave syrup for dessert. Someone above mentioned gluten free baked goods being grainy, but with coconut flour these are anything but that – brilliant springy texture like a sponge. Great muffins – thanks for the recipe!

    • Wow, thanks so much for leaving such a detailed review. I am so glad you enjoyed them. It seems that yours are even healthier :-) Thanks for stopping by and thanks for the suggestions. I need to make them again soon!

  17. I have some in the oven right now and I am a little worried- I do not like coconut flakes or the smell of coconut. But I really want to use coconut flour if I can because of the health benefits. I may have to use almond flour if the coconut doesn’t work for me, but I wanted to try! Thank you for posting!

  18. They did not disappoint. There is no coconut flavor at all. The were very good. I will try them tomorrow to see what the second day brings, but I am very happy!

  19. I was looking for a healthy breakfast muffin my teenage son could eat before early morning football camp and I found your recipe. I went straight to the store with a friend and we bought all the ingredients. My son helped me make these yummy muffins. They are perfect for the morning when you can’t have a big breakfast! I had to share! Thanks for the great recipe :)

  20. Is it okay if i substitute the coconut flour for almond flour?

  21. At first I was hesitant to try these but, I made them three days ago and they were gone in a few hours. My little sister who doesn’t eat “hippie food” even liked them. I switched the sugar to a couple tablespoons of honey and added some spices. I have another batch in the oven now and the smell is driving me crazy. It’s too bad I’m home alone; I might eat them all. Thanks!

  22. Just made these muffins now and they were delicious! Really moist and yummy. I changed it a little, I used coconut flour but didn’t quite have enough so I substituted a little all purpose GF flour. I also used cashew nut butter instead of peanut butter. Gonna be using this recipe again and again. Thanks!

  23. Miryam, hello! I am checking your web site very often. I am learning to cook with it. :) I will do these soon but there is only regular flour here. I understand from another comment above that I need to use 3/4 cups of flour but should I adapt anything else like decrease the eggs? Thanks so much!

  24. They look good :-)
    How would they be with spelt flour instead of coconut ?

  25. We have an almond allergy in our house. Do you think I could use cow’s milk or maybe whey from our yogurt for that 1/4 cup?

  26. I was just wondering what you would suggest to do if I wanted to use spelt flour or almond flouristead of the coconut flour?

  27. Mmmmm love me some coconut flour in baked goods! These are right up my alley, sista.

  28. That is awesome. I am glad you liked them. Thanks for stopping by :-)

  29. This is the first GF recipe I have tried and the first time I’ve used coconut flour. So glad I found your recipe!! These are fantastic. So easy to make, so light and fluffy, not too sweet at all. Better than the regular wheat flour muffins I used to make! I’m new to wheat free baking and was put off by the “mixes” of different flours and all the additives required. This recipe is so easy with only one type of flour. P.S – no coconut taste at all for those who are worried.

  30. Hi Miryam, these look fantastic and I can’t wait to try them! I’m a type 1 diabetic, and I’m curious about what you mentioned about gluten free flours not spiking blood sugar levels as much. Is it there a difference in how gluten-free flours’ carbs are metabolized? I usually count all carbs equally when it comes to insulin dosage, subtracting the fiber grams of course. Thanks in advance!

    • Yes they do metabolize differently. Because their content in protein is higher the absorption of glucose from the blood will be slowed down, that is why whole grain flours are better for diabetics. I suggest using either almond, coconut, oatmeal or brown rice flour. I don’t like gluten free mixes which often contain ingredients such as xantham gum, gear gum, potato starch etc that aren’t that good for you. I hope this helps :-)

  31. Great to know, thanks!!

  32. I am a huge fan of coconut flour and have tried many MANY muffin recipes. These are by far the BEST muffins!! I couldn’t believe how light and fluffy they were. The texture was just amazing. My super picky eater couldn’t get enough of them. Thank you thank you thank you!!

  33. These are SO good! I subbed egg whites, put in some vegan chocolate chunks (about 1/4 c. per 12) and doubled the recipe. Very tasty, and my picky son also loved them. Thank you!

  34. Just tried these and was pleased at how light they are. I made a few adjustments…2 eggs, and 1T Milled Flax Seed. Thanks for recipe.

  35. Hi Miryam, I don’t have any sucanat sugar lying around (poor college student problems), so could I use honey instead if I decrease the almond milk??

  36. I just took these muffins out of the oven. Really, really good. Texture of the muffins is very much like regular flour muffins. I added Enjoy Life Dark Chocolate chips into the batter……..and they really kicked the taste up a notch. Thanks so much for providing this recipe for a healthy, but tasty muffin. It’s nice to have a variation from the regular banana muffin.

  37. I made your muffins last night to have for breakfast this morning. I halved the recipe and used brown rice flour. My family was pleasantly surprised; they are a very yummy breakfast muffin! Thank you for the healthy recipe. I am a college student,so I will definitely be making more of your recipes when I have time :)

  38. I just baked these at 10:15pm on a Sunday night to meal prep for my weekday breakfast to accompany my banana strawberry smoothie. I changed a couple of things though:

    -Jif creamy peanut butter (all I had on hand)
    -two eggs instead of three
    -white rice flour (same amount called for as coconut flour)
    -1% milk
    -blue agave nectar (light), about 1 tbsp
    -cinnamon, a shake of the container (real life measurement for the win!)

    These turned out amazing!!! I only baked them for 18 minutes, although my oven tends to bake and cook everything faster than all recipes call for. I am so pleased with this recipe that I am now going to be a frequent reader on here. Thanks for the amazing recipes, and I cannot wait to try more!


  39. I used half cashew butter and half peanut butter and a GF mix instead of the coconut flour (as I didn’t have any of that on hand) and they turned out splendid. The texture was outstanding for a GF muffin. They are not very sweet so be advised. Honey on top of a warm muffin was a great treat for me.
    And BTW, to half of the muffins I added dried blueberries for the grandkids, and to the other 6 muffins I added a bit of chia seed and goji berries to the batter. Both versions were very tasty.

  40. BEST gluten free muffin recipe I have tried. Thank you

  41. I made these today. Delicious!

  42. Just made these and they are fantastic! I used crunchy PB because it was all I had and only cooked them for about 15-20 minutes to make sure they stayed moist! One of the best GF recipes I have found!

  43. Excellent. Came out great on the first try and my toddlers devoured them! I followed the recipe exactly and but made about 36 mini muffins instead of the regular size (baking time was about 13mins in my oven). I can see this being a recipe I use all the time. Thank you!

  44. FYI for anyone who tries to modify the ingredients. I used gluten free flour. I substituted an egg for a ‘flax egg’ but only did 2 thinking my GF flour wouldn’t absorb as much liquid as coconut flour. I used powdered peanut butter but mixed it with water to make it creamy before. I used applesauce instead of milk thinking they were both liquids and it would work the same. They looked good in the oven but when I pulled them out they completely dropped and did not cook in the middle even after cooking in the oven longer.

  45. Can I use coconut milk instead of almond milk if I have that on hand?

  46. want to use whole wheat flour – add an extra 1/2 cup and only 2 eggs??? Thanks!

  47. wow these sound awesome. Thanks so much for this recipe. can’t wait to make these.


  48. Could you substitute honey or stevia for the sugar?

  49. These were great! I have some trouble with coconut anything so I subbed the exact same amount of gluten free flour (namaste brand) and they were perfect. I used a natural peanut butter that isn’t sweet so the muffins were very mild! I actually sprinkled a little sugar on the top of the batter before baking and it crystalized a little and made a really nice topping. All of my guests loved these and had no idea they were gluten and dairy free!

  50. I just made these and they look great and taste delicious!  After sitting for an hour though I went to have a second and it has turned green on the inside….. any idea why????

  51. I used Sunbutter and after googling it – I think that is the culprit!  It seems that it will react to baking powder/soda when cool!  Who new!  They tasted great!

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