Time Saving Tip For Gluten Free Banana Muffins:
This recipe is easily made inside your food processor too! Simply puree all the wet ingredients and pulse all the dry ingredients in to form the batter!
Can I Make These Healthy Gluten Free Muffins w/ Eggs?
Sure! Omit the milk, and replace with two eggs.
Healthy Gluten Free LUNCHBOX TIP:
- These make a great whole grain for a lunchbox. Make a few extra for wrapping individually and placing in the freezer for lunchbox days. My 5 Minute Muffins are another favorite, or you could check out my chocolate butternut muffins for a chocolaty treat!
More Healthy Gluten Free Muffins
- Paleo Vegan Banana Muffins with no grains, no eggs, no nuts…..a perfect allergy friendly treat!
- Gluten Free Vegan Banana Chocolate Muffins are another one of my favorite banana muffins with no starches and wholegrain flours, I teach you a few tricks to make quinoa flour delicious in baked goods!
- Loaded Breakfast Muffins make a great grab and go breakfast
Gluten Free Banana Muffins w/ A Millet Crunch Recipe:
If you try these muffins, be sure to leave a comment below!
Crunchy Millet Banana Muffins w/ Chocolate Chips
- 3 medium bananas very ripe, lots of brown or black spots, mashed
- 1/2 cup palm sugar or cane sugar, or brown
- 1/4 cup non-dairy milk
- 3 tablespoons almond butter or any nut/seed butter, I have even used coconut butter for my sons nut & seed free version!
- 3 tablespoons oil like light olive oil or melted coconut
- 2 teaspoons vanilla
- 3/4 cup gluten free oat flour
- 3/4 cup tapioca starch or any starch
- 1/2 cup whole millet lightly pulsed in a spice grinder to make a chunky meal (or millet flour if you don't want to bother with this step, but the chunks of broken millet give a fun crunchy texture to the muffin. If you can get your hands on millet grits, that would work here too)
- 3 T chia meal optional, you could also use flax meal...this is only for additional nutrition
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon guar gum or xanthan
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon optional
- 1/2 cup chocolate chips optional, or more to taste
Preheat oven to 350 degrees.
Prepare your 12 muffin tin (grease or liners)
In a medium bowl, mash the banana with the almond butter, sugar, oil, milk and vanilla. You can also puree the whole bit in a blender or use an immersion blender...all ways work well.
Put millet into a spice grinder and pulse a few times to partially break the grain up.
Whisk in the dry ingredients, including the millet grits.
Mix in the chocolate chips if you like. The batter should look like a typical muffin batter, slightly thick, but still roughly pourable.
Fill muffin tins 3/4 full.
Bake in the oven for 15 minutes, and check the tops by pressing your finger gently, if they are still doughy, bake for another 2-3 minutes until the top springs back and feels done. Do not over-bake.