Flourless Banana Muffins

Ok, so by flourless, I mean wheat flour-less. If you haven’t already noticed, almond flour and coconut flour are two of my favourite gluten free substitutions. After all, we all (hopefully) know how bad gluten is. If not, I highly recommend you watch this clip: “Gluten and Autoimmunity Explained in 20 Minutes“. And make these muffins – the perfect recipe for when your bananas are just that little bit too ripe to eat. Crunchy on top, seriously moist in the middle and absolutely delicious!


  • 2 cups almond flour
  • ½ cup coconut flour
  • 1 teaspoon nutmeg
  • 2 teaspoons baking powder
  • ¼ teaspoon sea salt
  • 4 eggs, free range
  • ¼ cup coconut oil
  • ¼ cup rice malt syrup
  • ¼ cup unsweetened almond milk (I love Pure Harvest)
  • 2 medium bananas, mashed


  1.  Preheat oven to 220°C.
  2. In a large bowl, combine flours, nutmeg, baking powder and salt. Mix thoroughly.
  3. In a separate bowl, beat eggs and add to dry mix.
  4. Add oil, rice malt syrup and milk, ensuring all of the dry mix has taken up the liquid.
  5. Add the banana and combine well.
  6. Scoop into a greased muffin tins and bake for 10-15 minutes or until a skewer inserted comes out clean.

Delicious warm or cold and the perfect on-to-go breakfast or training snack!

Image by Sarah Craven Photography.


  1. danicacrozier

    I started my clean eating journey about 13 months ago and during this time have made several attempts at ‘clean’ banana muffins and banana bread, after many fails I recently tried this recipe….and ended up with a real muffin!! Making these again today. They’re perfect for morning tea 🙂 thank you for this beautiful recipe.

  2. Experiment_mel

    I’ve just discovered your site & am on my second attempt at being sugar free. Thanks for this great recipe; just baked them & they worked well! I made some minor adjustments based on the ingredients I have: full cream regular milk instead of almond milk, 1 cup of wheat & gluten free SR flour, 1 cup of almond meal & 1/2 cup coconut flour, & 1 tea baking powder. I also added cinnamon to the nutmeg. Not sure how to pin the photo to your pintrest board…

  3. Adam Daniels

    Hi Steph,
    your link is no longer current, I found the new url to the article
    Why Be Gluten-Free? …..The real truth about this gooey problem….. Dr. Dena Mendes
    the one you have above may have been correct at some past time, but apparently is not longer.

  4. Min Benstead

    Thank you Adam, very much appreciated. I have updated the link.

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