March Muffin Madness continues on with these delicious gluten-free Banana Almond Butter Muffins. Once you peruse the ingredients, you’ll see that this recipe is also free of grains, dairy, and refined sugar—which makes it fit into the other recipe “categories” that many of you need!
I don’t always label recipes that way though because such labels can turn away those of you who are “just gluten free.” Having you click away from a recipe simply because of its other labeling would be such a shame because good gluten-free recipes should be enjoyed by all who can enjoy them!
That’s why I always look at recipes that pique my interest whether or not there’s a “gluten-free” indicator. So many recipes are naturally gluten free or require a simple substitution to make them gluten free and so many of the recipes we love and have been enjoying for years are actually gluten free, dairy free, egg free, vegetarian, vegan, or paleo.
My advice is always to simply eat the good food that you can safely eat. Like these gluten-free Banana Almond Butter Muffins!
Keep reading to learn more about these muffins, the blogger/cookbook author who created them, today’s daily giveaway (my favorite cookbooks from this author), and, as always, the overall grand prize giveaway.
See the whole lineup of bloggers, blogs, and muffin recipes here.
Alissa Segersten, Ali to me, of Nourishing Meals, is another longtime gluten-free blogging buddy. We met not long after starting both our blogs. We learned the ropes together on many things.
I have learned so much else from Ali over the years, especially regarding the nutrition provided by certain ingredients and recipes. And her great recipes actually led to me enjoying healthy new foods and dishes.
In fact, I happily credit Ali with teaching me to enjoy green smoothies! This Vibrant Green Smoothie comes from Ali’s first cookbook, the bestseller The Whole Life Nutrition Cookbook (I’m linking to the updated version which is even better than the original version!).
In Ali’s cookbook, it’s called a Fruity Medicine Chest Smoothie because it’s full of beneficial fiber, vitamins, antioxidants, and phytochemicals. The recipe is an amazing and delicious way to get your fruit and veggies in. I love that different fruits can be swapped in depending upon seasonal availability.
Ali has a passion for caring for families in the best possible way. She also has five healthy, happy kids of her own who are her dedicated taste testers! Read more on her About page and check out her other books here.
Gluten-Free Banana Almond Butter Muffins
Ali says: “I like to make this healthy grain-free muffin recipe after my children go to sleep at night so they have something nourishing to eat for breakfast—especially helpful on really busy mornings! The other day my daughter wanted to know how much protein each muffin had so she worked out how many grams of protein each ingredient contained and then divided the total number by 12. She came up with 6.3 grams per muffin, not bad.
The texture and flavor of these muffins are best once they have completely cooled. Serve with a dollop of honey or homemade jam and a mug of herbal tea. These also make a great snack to take while traveling….or pack one in your child’s lunchbox!”
- 1 cup roasted almond butter
- 4 large organic eggs
- 2 medium, ripe bananas
- 1/4 cup maple syrup
- 2 teaspoons vanilla
- 6 tablespoons coconut flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- Place all ingredients into a food processor fitted with the "s" blade and process until smooth. Scoop batter into muffin cups.
- Bake for 25 to 30 minutes. Cool on a wire rack.
Makes 12 muffins.
I use a natural stone muffin pan like the one pictured below this recipe. I don't use any non-stick bakeware in my kitchen because of the research findings on its toxicity. Even if you use paper muffin cups in a non-stick muffin pan you will still get a lot of off-gassing of toxic chemicals as the pan heats up in the oven. Stoneware is a great option because, if cared for properly, it creates a natural non-stick surface from the oil (I use coconut oil) that is rubbed into the pan before baking. I've never had any issues with sticking when not using paper muffin cups. I have stone cookie sheets, bread pans, pie plates, and even a stone Bundt pan!
Reprinted with permission from Alissa Segersten.
More Gluten-Free Muffin Recipes (and More) from Nourishing Meals That You Should Check Out
~ Gluten-Free and Vegan Bread (aka Farmhouse Seed Bread) (free of xanthan gum)
~ Buckwheat Cinnamon Rolls (no eggs, yeast, vegan)
Update: All the giveaways are now closed. Congratulations to the winners and thanks to all who participated!
Nourishing Meals: 365 Whole Foods, Allergy-Free Recipes for Healing Your Family One Meal at a Time (1 winner; sponsored by gfe)
You can click on the links above to use the “Look Inside” feature by clicking on the book images on the left side their Amazon pages or you can read my reviews here (and grab Ali’s Chocolate Chip Zucchini Almond Bread recipe) and here, respectively.
~ Baking/Cooking Ingredients:
Tropical Traditions Organic Coconut Flour (one 2.2-lb bag) (one winner; sponsored by gfe)
Grand Prize Giveaway
See all 10 prizes here. Shown are the top six prizes (per monetary value—they’re all tops in my opinion). Again, this giveaway is open to everyone, everywhere!