Hello guys,

Something we have at home always, and in big quantities are BANANAS!!!

While some people might say that bananas have too much sugar, for athletes  they are excellent source of energy and potassium. Daniella is very athletic and she trains 6 days a week in Brazilian Jiu Jitsu and Wrestling, therefore she eats lots and lots of those bananas during breaks in training and during her tournaments. Yes she loves to compete a lot, especially when she wins 😛

The problem with bananas are that they spoil to quick, and even if you try to get the ones that are still green, they either still  green or may become too brown and mushy… kinda difficult to find the happy middle -LOL

Anyhow, with many bananas left on hand at a times, I need to think what can I do with them. So here it is – my delicious and super easy to make, Gluten Free Banana Muffins.


The best part about them, is that you can refrigerate them and than stick them into the  microwave and enjoy it over and over, and Daniella really loves them 🙂


  1. Flour Gluten-Free – 1/1/2 cup
  2. Coconut Sugar – 1/2 cup
  3. Eggs – 2
  4. Coconut Oil – melt 1/2 cup
  5. Baking Soda – 1 tea spoom
  6. Salt – 1/2 tea spoon
  7. Vanilla – 1 table spoon
  8. Bananas – 3 smashed


Whip eggs in the KitchenAid Mixer, slowly add sugar and keep whipping into a cream. Add vanilla, and melted oil and continue whipping. Mash up bananas with fork and add them to the cream and keep mixing.

Now when cream is formed, turn off the KitchenAid Mixer and fold in with a Silicone Spatula the mix of flour, soda and salt. Mix gently, just enough to incorporate flour, do not over mix.

Divide the mixture between 12 Muffin Pan with Cupcake Liners.

Bake at 350º F for 45 minutes and enjoy.



4 thoughts on “Gluten Free Banana Muffins

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