Gluten Free Banana Bread Muffins

Now I am no expert at living Gluten free, but after my challenges with Lyme Disease, I changed my eating habits in order to reduce the chance of inflammation in my body.  One way to do just that is to reduce the gluten you intake. Gluten is broken down and converted in your body in ways that it can use it. One way is to convert it to glucose, which of course is sugar.   Sugar and lactose also can increase the inflammation in the body. Today I solely would like to simply state that a gluten free diet is one way to reduce inflammation and I want to give you a healthy option for baking banana muffins that I will tell you are excellent!  My kiddos eat them right up and my hubby eats them in hiding 😉

I look forward to passing on more recipes the further I dig into a Gluten Free Lifestyle! Baking is one of my new found joys in life!

Here is the recipe and I will also give you other options to help make these even better overall!

  • 2 cups good all-purpose gluten free flour blend (find with xanthan gum included, otherwise add as recommended on package)
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1/4 cup butter, room temp, or non-dairy substitute
  • 1/4 cup applesauce
  • 1 1/4 cups sugar
  • 2 eggs, room temp
  • 1 tsp. pure vanilla extract
  • 2 large overripe bananas, mashed (=about 1 cup)
  • 1/2 cup buttermilk or non-dairy substitute (we like almond milk)


  1. Preheat oven to 325°. Line muffin pan cavities with paper liners and set aside.
  2. In a medium bowl, whisk together gluten-free flour, baking soda, and salt. Set aside.
  3. In the bowl of your stand mixer, cream the butter, apple sauce and sugar for 1 minute.
  4. With mixer running on low speed, add the eggs one at a time.
  5. Add vanilla extract, mashed bananas, and buttermilk and beat on high for 1 minute.
  6. Add half of the flour mixture into the banana mixture and mix on low speed until mixed in. Repeat with remaining flour mixture. Mix for another 30 seconds, or until dry ingredients are mixed in.
  7. Use a large cookie or ice cream scoop to fill muffin cavities 3/4 full. Usually will make approximately 18 muffins
  8. Bake at 325° for about 18-22 minutes, until the tops have browned on the muffins.  Depending on the size you make them and how hot your oven runs, the baking temperature will vary. Use the toothpick test to check for doneness. A toothpick inserted in the center of a fully cooked muffin will come out with moist crumbs attached.
  9. Cool in a muffin pan for 5 minutes, then remove muffins to cool on a cooling rack. When muffins are room temperature, you can store them in an airtight container or place them in freezer in a gallon freezer bag.
  10.  Double up the recipe and freeze for future consumption!


The best gluten free flour that you can get in our area, for this recipe and others, is at Mehl’s Gluten Free Bakery in Fargo.  They have a large bag that you can get for a very reasonable price and it works at an equal ratio to other recipes that aren’t technically gluten free!  This also includes Xanthan gum, so there is no need to add to the recipe.

This recipe can have added ingredients to your liking.  Sometimes I will mix it up and crush nuts in my food processor and place it on top and in the muffins.  Blueberries, raspberries, and chocolate chips make for an excellent choice to create a new muffin type and texture.

The recipe can be “doctored” up a bit to your specifications.  Initially applesauce was not added, but I wanted to reduce the butter amount, so decided that was best for us, homemade certainly best option for health! Salt can be substituted by Himalayan Sea Salt. We look to add cage free, hormone free eggs, as well as scoping out different sugar options such as honey, coconut palm sugar, even maple syrup.  Each of these may have to be tested to see how you enjoy your muffins, but there are always other options to enjoy a great muffin in a healthy manner! Heck you can even make sure to get gluten free, organic, cacao chocolate chips!

Dr. Victoria Lau

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