As March Muffin Madness continues, today I have the privilege of sharing some creative and delicious gluten-free Banana Split Muffins from Lisa of Pocketfuls. Lisa’s muffins are gluten free, dairy free, egg free, and vegetarian, with vegan option (depending upon the chocolate used in the recipe).
Enjoy Lisa’s recipe and see the whole line-up of bloggers, blogs, and muffin recipes here.
Lisa is a writer, wife, and mom to two boys. She lives in Canada. Her family made some very significant changes to their diet nearly six years ago when they discovered that both Lisa’s youngest son and Lisa herself had multiple food intolerances. Lisa says that their whole family is now healthier as a result. She shares their inspiring story here.
Lisa says that she considers her blog to be a creative outlet that combines several of her passions: humorous and heartfelt storytelling, healthy cooking and baking, and sharing ideas that can help others. Her blog is really all those things, so it is really a lovely and helpful place to visit!
Some of Lisa’s delightful recipes that have caught my eye in the past are Chocolate Hazelnut Snowballs, Double Chocolate Zucchini Muffins, Mini Pumpkin Pies in Mason Jars, and Go Bananas Chocolate Almond “Ice Cream” Sandwiches, and last but not least, Banana Spit Freezer Pops!
Yes, Lisa has a talent for banana split-themed creations! Let me stop talking so we can get to Lisa and her gluten-free Banana Split Muffins. Here’s Lisa and a close-up of her yummy treats! And now Lisa takes the floor …
Hello there! I’m Lisa from Pocketfuls, and I’m very happy to be here on gfe to share a recipe as part of Shirley’s March Muffin Madness event.
As a mom to two active, growing boys (one of whom is intolerant to gluten, dairy, and eggs), I spend a lot of time in my kitchen baking nutrient-dense snacks so I can keep my kids feeling energetic and happy. Muffins have long been a favourite snack in our house, and while we have some well-loved reliable recipes that we turn to again and again, every so often I like to try and come up with something new and fun for our family to enjoy.
When I asked my boys what kind of muffin recipe I should create for this event, they answered as they always do when I ask them to help me with ideas: “Make something with chocolate!” I went with their suggestion, because it seems to me you can’t go wrong whenever chocolate is involved!
These gluten-free Banana Split Muffins are also full of other ingredients that make them both healthy and delicious: almond flour, pure oats, chia seeds, walnuts, coconut oil, and three different kinds of fruit. It’s great to have another muffin option now that my boys and I can all feel really good about eating. I hope you’ll enjoy these yummy banana split muffins as much we do!
Gluten-Free Banana Split Muffins Recipe
Gluten-Free Banana Split Muffins
I bet you had no idea you could satisfy your banana split craving with an absolutely delicious--and nutritious--muffin!
- 2 1/2 cups blanched almond flour
- 1/2 cup certified gluten-free purity protocol oats, ground (or safe oat flour) (see safe oat products list here)
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/4 cup melted coconut oil
- 2 tbsp pure maple syrup
- 1 tsp gluten-free vanilla extract (I use my homemade vanilla extract)
- 1 tbsp ground chia seeds
- 2 mashed ripe bananas
- 1/2 cup chopped strawberries
- 1/2 cup chopped sweet dark cherries
- 1/4 cup chopped walnuts
- 1/4 cup chopped dark chocolate (at least 70% cacao for dairy-free option), or dark chocolate chips (like these)
- 12 fresh banana slices, plus some extra chopped walnuts and dark chocolate for sprinkling on top of the muffins
- Preheat the oven to 350 F, and fill a 12-cup muffin tin with paper baking liners. In a large mixing bowl, combine the almond flour, ground oats, sea salt, and baking soda.
- Whisk together the melted coconut oil, maple syrup, and vanilla in a smaller bowl, and then add the wet ingredients to the dry ingredients. Stir well to combine. (The mixture will be somewhat dry and crumbly.)
- Add the mashed bananas and the chia seed gel to the mixture and stir until a thick, uniform batter forms. Fold in the strawberries, cherries, walnuts, and dark chocolate.
- Divide the batter evenly between the 12 lined muffin cups. Place a banana slice on the top of each muffin and sprinkle some additional chopped walnuts and dark chocolate on top. Bake in a preheated oven for 30 minutes. Cool and serve.
I used frozen fruit that I let thaw just enough to be able to chop it into pieces.
This recipe is gluten free, dairy free, egg free, with refined sugar-free and vegan options (depending upon the chocolate used in the recipe).
Originally published March 7, 2014; updated December 10, 2022.
Janet L says
These look delicious and I can’t wait to try them!
I can’t do bananas, but the rest looks really good! What an awesome idea! I love bananas and miss them so much, but noticed a major increase in my anxiety and migraines when eating them :/
look amazing! thanks for sharing….may be our weekend treat.
Thanks, Shirley, for inviting me to be part of this marvellous March Muffin Madness event! It was fun to share my recipe here. 🙂
Jamie Smith says
Yummmmmmm! I’m making these today!
amazing, my son would love to make these with me!
Jennifer Werstein says
Would be awesome!!!
That is quite the muffin!
Oh, goodness! These look and sound just perfect!
Wow! Awesome recipe, yum!
Lindsay Ham says
These just look like heaven in my mouth! I’ll be making these for Sunday Breakfast!
Ruth M. Henshaw says
I love making muffins and this one really looks intriguing. It’s fun sharing with all my friends and hearing them say Yummy! when I hand them some.
Looking forward to this.
Thank you so much for the giveaway and the recipe!
wendy brazeau says
would love to win..thankyou for the contest..and not to mention some great recipes!
Heather Brandt says
Wow! I love the idea of this recipe but may have to tweak it to incorporate it in a grain-free muffin. It won’t be quite the same but the combo of flavors but hopefully it will capture a tiny bit of this awesome flavor combo! Great recipe & giveaway!
Yum, these look and sound fab! Though anything with a strawberry-banana combination…that is a winner right there.
Love the limited amount of added sugar! Looks great!
These sound wonderful! I love the combination of the fruits and chocolate and now that my chia seeds have arrived I have to add these to the list of to-makes!
Linda S says
These look great. Can’t wait to try them!
Sheila S says
These look delicious!
Lorri T says
My g/f daughter would go crazy for these! Thanks for sharing the recipe.
Such a creative muffin! 🙂
Oh yes, must make soon! Thank you for sharing!!
Oh wow! These look so yummy!
Pat @ Elegantly, Gluten-Free says
Banana Splits! Such a treat (and I just won’t mention that they’re healthy).
[email protected] says
So many goodies in these muffins, nice to ‘meet’ you Lisa!
Nice to ‘meet’ you too, Tessa! I was very interested in your sweet potato muffin recipe earlier this week — looks yummy!
Could we use another flour instead of the oat? Maybe teff? Sorgum?
Hi Karen. I haven’t done much baking with teff or sorghum flours, so I’m not sure how they would work as a substitute for the oat flour, but it’s worth a try! I’d be interested to know how it turns out if you experiment. 🙂 Coconut flour might be another option (though I think I’d use less than 1/2 cup). Hope that helps!
Thanks. Yeah coconut has such absorbency that I would definitely cut it to maybe 2 Tbsp. I’ll think on it. I prefer coconut, seed, and nut flours. I have fewer problems with them. I appreciate your response.
Amanda (amethystjean) says
So much going on here and I can’t wait to try them. To the person who can’t have bananas, how about plantains, or pineapple (another split topping I’ve seen).
Lynne L says
All of the recipes on Muffin Madness look amazing! Thanks so much!
Amy G says
These look great! I’m glad I have all the ingredients on hand right now!
I love that this uses almond flour AND is vegan. We have a hard time finding recipes with that combination. I’ll have to check out Lisa’s blog!
These look so yummy, I’m definitely going to try this!
do you have the nutritional breakdown of this recipe?
I’m sorry, Tina, but I don’t have that information. (Providing the nutritional breakdown for recipes is not something I have any training or experience in.)
Oh yum, these look amazing!! And sinful!
Venessa F. says
These sound decadent! Yum!
Cindy W. says
Oh my gosh. These look amazing! Thank you for sharing your recipe.
My kIds would love these!!
These look fantastic. Wondering what I could use in place of almond flour?!?
I’m not sure, Amanda — I find almond flour has different properties than non-nut gf flours, so you’d have to do some experimenting with the ratios of the other ingredients if you wanted to try something different. Let me know how it works out if you do! 🙂
Yum, yum yum! I am salivating!
These look delicious, thanks for sharing the recipe!
These sound amazing and definitely up our alley. Thanks for the recipe.
Karen Culbertson says
These look fabulous. I am always looking for recipes to impress upon my wheat-eating friends that being gluten-free doesn’t mean being “muffin-free”!
Colleen M says
Wow – these look delicious! Thanks for the recipe.
I used a bit of freeze dried fruit and the crunch was delicious!
Susan Scott says
Ok! I’m making these today!! 🙂 I have the bananas that need to be used right away. I’ll leave out the cherries. Chocolate , bananas and oatmeal? Bliss!!
These look tasty!
clarissa west says
These sound packed full of goodness!
I baked them but replaced the oats ( can’t tolerate them) by shredded coconut, It turned out really well. Thank you for sharing.
That sounds really yummy! Thanks for the great idea!
Bev maiers says
These look great and I have all of the ingredients except cherries. Yum!
I appreciate your response on the oat flour and although I realize things bake up more bread like using it substitutions can still be difficult. I like the idea of 2 Tbsp coconut flour for 1/2 C oats.
Ronalyn Hurley says
This muffin sounds good and also healthy with all the fruit.
Oh wow. Be more like a dessert for me but they look so amazing.
I’m going to make this recipe to take when I travel to see my two youngest granddaughters on the 22nd. I know they will love them and I will also. Thank you Lisa for the recipe.
Cheryl Harris says
These look really good! I can’t believe how many paleo/vegan muffins you’ve got in this roundup.
Mary Tokar says
i excited to try the chunky monkey & banana split muffins
These muffins look like a great dessert idea! My husband said “Wow, those sound good! ” when I told him about them.
Donna B says
I’m pinning this to share with others!
I like using all those healthy ingredients you have in your muffins. Sounds very good.
Patricia Hinds says
These look and sound so delicious have got to try them for sure. Thanks for all the great recipes and giveaways!!! you ROCK!!!
These look amazing!! I’d have to skip the walnuts, but still… YUM!
Jennifer Werstein says
Am saving this recipe for my family reunion this year!!!
These look totally amazing. I love that you don’t use a lot of weird ingredients, only items I have heard of.
Wow is all I can say….*drool*
Michelle Cantwell says
These look divine. Can’t wait to try it
I love that these are gluten and dairy free.
Laura O|Petite Allergy Treats says
Love the protein content in these!
Laura O |Petite Allergy Treats
These look great. I’ve got the ingredients on hand. Time to start baking. Thanks!
Mmmm these look delicious! I can’t wait to make them! I love bananas!!!!
These look sooo good! Can you substitute the oats with quinoa flakes?
I think there’s a very good chance that would work — let me know how the muffins turn out if you try it!
Lewann Rice says
These sound amazing! Nothing like dessert for breakfast!
Thank you for your recipe!
This sounds like a recipe my husband and I will both love. Thanks for sharing
Melanie Binkley says
Lori Lewis says
Looks like a bit of work but totally worth it! Those photos made me drool on my keyboard. Thanks for the recipe!
Oh man these look good!
It made me smile to read all of your comments here. 🙂 I hope all of you who made these muffins enjoyed them!
Mine are in the oven… Lil taste of batter and ONG YUMMY!!
Hi Glorya–Welcome to gfe! 🙂 And how did the final product taste? 😉
Super yummy oh my goodness!!! Even my dad who is picky loves them!!
Yay!!!! I’m so happy to hear that, Glorya! 🙂
Wow, these muffins sound amazing! Thanks so much for sharing them at Savoring Saturdays!
Readers have really loved these muffins from Lisa! Thanks for hosting Savoring Saturdays every week, Raia! 🙂
Rena Booze says
Can not wait to try these!
Hi Rena–They’re pretty irresistible, aren’t they? 😉 Enjoy!
April J Harris says
It was really nice to ‘meet’ Lisa, Shirley and I love her deliciously healthy Banana Split Muffins. Thank you for sharing Lisa’s blog and this yummy recipe with us at the Hearth and Soul hop. Pinning and sharing!
April, Lisa is a dear and she has so many really delightful recipes, but I think these Banana Split Muffins are genius for sure! 🙂 Happy to link up and I so appreciate all your sharing!