Feeling like baking something healthy and yummy? Or may be just those bananas you bought last week are about to be gone? ;)  Here is a quick and easy to make recipe of Banana Gluten-Free Sugar-Free Muffins!

Frankly speaking I’ve tried many versions of banana gluten-free sugar-free muffins – both vegan and vegetarian, with different types of flour and various ingredients. Usually it takes too long to make them or the ingredients are too complicated and hard to get (especially in vegan options). So I came up with my own recipe which is fast in preparation and cooking time (10 min for the dough) plus 30 min in the oven. As well these muffins are easy to make – even a beginner shall be able to succeed following my detailed step-by-step instructions below. If you are feeling you are still not ready for baking or just not in a mood – check out my raw cakes recipes here and here.

INGREDIENTS

  • 4-5 large very ripe bananas (the riper bananas are the better)
  • 2/3 cups oatmeal flour (or just ground oatmeal) – I used gluten-free oatmeal
  • 1 cup almond flour – if you don’t have an almond flour, add another cup of an oatmeal flour
  • 3 tbsp coconut flakes (fresh or dry) and 2 tbsp of rice flour  —- these 2 ingredients are optional, I added them as I had them on hand, if you don’t have those – just omit one of them or even both
  • 1/4 cup of milk (I used lactose free milk, you may use any kind of milk – see Tips section)
  • 2 eggs – if you are going for a vegan option, omit the eggs ( see Tips section)
  • 2 tbsp of chia seeds + 1 tbsp of linen seeds soaked in a double amount of water for 5 min
  • 4 tbsp coconut oil
  • 1/4 cup of raisins or any dry fruit or berries you have
  • 1/3 cup of any nuts – I’ve used walnuts plus almonds (these muffins are nice with hazelnuts, pine nuts or pecans as well)
  • 2 tbsp of vanilla extract
  • 2 tbsp of ground cinnamon (I love them tasting very “cinnamonish”)
  • 2 tbsp of ground nutmeg (nutmeg goes perfectly with cinnamon and walnuts)
  • 2 tbsp of baking powder
  • 1 tbsp of baking soda

COOKING PROCESS

This is a step-by-step preparation process of banana gluten-free sugar-free muffins. It takes just 10 minutes. I’ve described everything in details, so it seems complicated, but it very easy – just lots to read. :)

Pre-heat the oven to 170 degree Celsius 

  1. Mix chia and linen (flax) seeds and top them up with a double amount of a warm water – leave them sitting while you’ll be making the dough.
  2. Mash bananas in a large bow. Add the nuts you use (walnuts and almonds in my case), coconut oil and the spices (vanilla, cinnamon and nutmeg). Then add oatmeal and almond flour (or only an oatmeal flour – 2 cups total).  Plus add coconut flakes and rice flour.
  3. Beat up eggs in a bowl for about 20 seconds and pour them into the dough. (if you are going for a vegan version – just go for step 4)
  4. Add chia and linen seeds into the dough and mix everything together.
  5. Add baking powder and baking soda (there is a trick about adding a baking soda – see it in the “Tips” section)
  6. Pour the dough into the stamps, previously moistened with a coconut oil, using a table spoon.
  7. Place your muffins into the oven for 30 min (see “Tips” section)
  8. After 20 min check your muffins (they might be ready if you have a powerful oven). The muffins are ready when they pass a “wooden stick test” – a wooden stick or a toothpick goes easily inside muffins and comes out clean or almost clean. If not ready – bake them for 10 more min.
  9. Remove muffins from the oven and put them upside down to cool down for about 10 min.

Mashed bananas, coconut oil, nuts and spices mixture

Beaten Eggs

A consistency of a “ready to go” dough

Muffins “oven ready”

Muffins are ready

a smaller version :)

TIPS

These are the detailed tips on preparation and cooking process of Banana Gluten-Free Sugar-Free Muffins. Please read this section before you start.

  1. Choosing bananas. The riper (older) bananas are – the better. If they are super brown and the skin is almost dry – they are perfect! If you are considering to throw away the bananas you have as they went bad – probably they are perfect as well! As long bananas smell nice and sweet and are not rotten you can use all types of “gone” bananas.
  2. How to add baking soda: hold a table spoon of baking soda over your bowl with a dough – and start squeezing a half of the lemon on it. A baking soda will start “bubbling and running down” –  basically all the soda will turn to bubbles. I do this to eliminate the taste of baking soda and it is easier to mix it in the dough.
  3. Vegan version. To achieve the”right” dough consistency – you might need to add about 1/4 of a cup more of vegan milk. As flax and chia seeds substitute eggs but at the same time they make the dough less “runny.
  4. Cooking time. Roughly it takes between 20 to 45 minutes, depending on your oven. If you have a good one and you know your oven – check your muffins after 20 min – they might be ready, if no leave them for 5-10 more min. If you have a not very good oven or if you have never baked before and have no idea how your oven works – check on your muffins in 15 min. After 15 min you shall be able too see of they have raisen up, started to get ready or are almost raw.
  5. How to understand if muffins are ready. Check your banana gluten-free sugar-free muffins after 15 min of cooking.  If the colour is evenly goldish/brownish and they are double the size – you are doing good – leave them in for 10 more min and then perform a “wooden stick test” and get them out. In case if your muffins got very brown in colour – you might have a very powerful oven or too high temperature set – put it down to 150C, twist muffins around and bake them for 10 more min. Perform a “wooden stick test” – if they are not ready cook for 7-10 more min. In case if your muffins haven’t raised in size and changed in colour after 20 min of cooking, or they have raised in size but don’t look baked at all – you might have a not very good oven :) or a very low cooking temperature. Raise the temperature up to 2ooC and check on them in 7 minutes. After 7-10 min go down to 170C again and cook for about 7 more min. Perform a “wooden stick test” and if ready get them out, if no – 5 min more of baking.  All these cautions are necessary if you are new to baking or if you don’t know your oven yet. 
  6. These banana gluten-free sugar-free muffins are “sugar-free” with no added sweeteners or sugar substitutes. They are sweet because of bananas and raisins.

Buon Appetite! :)