A delicious gluten free banana muffin free of all dairy and eggs too! Millet makes a unique addition to these tender and flavorful muffins, adding a lovely crunch to every bite!
Wholesome, delicious, and perfect for back to school lunchboxes!
Another muffin creation for the muffin addicts in my life. I’ve said before, I will say it again…muffins are great for sneaking all sorts of healthy things into kids. These muffins are no exception!
Contrary to most store-bought varieties that border more on cupcakes, you can feel good about eating these. Very moist, slightly crunchy, and oh so delicious!
What about you? What is your favorite muffin? I want to try these gluten free bran muffins!
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
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 242kcalCarbohydrates: 37gProtein: 4gFat: 9gSaturated Fat: 2gCholesterol: 1mgSodium: 164mgPotassium: 244mgFiber: 3gSugar: 13gVitamin A: 36IUVitamin C: 3mgCalcium: 56mgIron: 1mg
Tried this recipe?Let us know how it was!
Hi 🙂 I will love to try this recipe but I don’t have guar gum. ¿Can I replace it with something else ?
Hi Chana…do you have the chia meal? With the banana and chia meal you should be good to leave the guar out! Xanthum gum also works. Adding a tablespoon of gelatin to the mix would also do it, or a teaspoon or two of psyllium powder or a tablespoon of psyllium husks. Hopefully one of these options works for you!
Thanks for your quick response 🙂 I really appreciate it. I have chia seeds. I will grind them and use them.
Looks great! Thanks for linking up!
Yum! My kids would love these!
Thanks for sharing at Waste Not Want Not Wednesday!
These look prefect for breakfast this weekend! YUM Got them pinned to our Gluten Free Fridays board! Thanks for linking up!
Yum! I love muffins and these are making me hungry! Thanks for sharing on Wildcrafting Wednesday!
I would love to try these but I can’t have bananas is there something I can sub for this I’m allergic to bananas :/ thanks
Hi norma! Why don’t you try sweet potato or pumpkin? You will probably have to increase the sweetener a bit to compensate…
We should give these a go with sunbutter for our little one. They’d be a great breakfast to make to have enough for a few days. Thanks for sharing on Tuesday Greens!
Some of these ingredients are ones that i have been experimenting with in our recipes. I can’t wait to try this recipe! Thanks for linking up to motivation Monday!
I have a hard time using starches in my baking. Would coconut flour or something work to replace the starch?
I found your website recently and have been able to try a few recipes. The latest was the 5minute muffin. Loved it! It was a definite hit.
MMM! i bet coconut flour would be tasty, use slightly less since coconut flour is a real liquid sucker! Maybe 1/3 cup! let me know how it works, i am glad you liked the 5 minute muffins, welcome!
Could you put an extra banana and not put the sugar? Trying to make it low sugar.
So the sweetener is optional in these. Additional banana *might* mess with the liquid/dry ratio. It would depend on size of bananas, there is a bit of wiggle room. I would be sure to make sure the bananas are super black for plenty of natural sweetness! Thanks Shelley! Could also use monkfruit granulated sweetener…but not sure if you use any of the low carb sweeteners!
Hi There Tessa~
I featured your muffins in my monthly round-up.:-)
http://www.thetastyalternative.com/2011/11/monthly-round-up-november-2011.html
Ooh. Ooh. I LOVE the combo of the teff and the millet. I will so be making these. What a nutritionally packed muffin! Such a great recipe!
@Emma – What a bummer! I would bet you could could get it online…I get loads of gluten free goodies and pantry staples online as they are often cheaper. Does Amazon.com come to your parts? They have teff flour in many forms for what I pay for it in the store….check it out!
I love a good muffin and I'd so love to get my hands on some teff flour one day. Sadly I've never seen it here in Australia… yet.
@Amber….I adore teff, and it follows nicely with my mantra of putting as much nutrition as possible into my recipes! Teff is one reason I am so glad to have gone gluten free…i never would have discovered this grain otherwise.
@Laura…how kind of you to say!
Please, if either of you test this recipe out, let me know if I can improve the way the recipe is written or is something doesn't turn out. I need recipe testers!
This looks fantastic! It's funny I think of you as a good friend now even though I've never met you 🙂 Thanks for always inspring me-your recipes are always delicious!
These look great Tessa! I love that you use teff in recipes. We are such fans of this amazing grain. I will be making these soon I'm sure. 🙂
Be Well,
–Amber