Honey-Nut Banana Muffins (Gluten-free & Naturally S

Name: Honey-Nut Banana Muffins (Gluten-free & Naturally Sweetened)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Almond Meal/flour; 1 cup Unsweetened, Desiccated Coconut; 2 whole Medium Ripe Or Over-ripe Bananas, Mashed; 2 whole Large Eggs; 1/2 cups Plain Yogurt; 1/2 cups Honey; 1/4 cups Canola Oil; 2 teaspoons Vanilla; 1 cup Chickpea/garbanzo Bean Flour (also Called Besan); 1- 1/2 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1- 1/2 teaspoon Cinnamon; 1/2 teaspoons Salt; 1/4 cups Chia Seeds

Servings: persons

1 cup Almond Meal/flour
1 cup Unsweetened, Desiccated Coconut
2 whole Medium Ripe Or Over-ripe Bananas, Mashed
2 whole Large Eggs
1/2 cups Plain Yogurt
1/2 cups Honey
1/4 cups Canola Oil
2 teaspoons Vanilla
1 cup Chickpea/garbanzo Bean Flour (also Called Besan)
1- 1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
1- 1/2 teaspoon Cinnamon
1/2 teaspoons Salt
1/4 cups Chia Seeds

1
Preheat oven to 400 F and line 2 muffin trays with paper liners (recipe yields 18 muffins, so line 18 of the holes with paper liners).
2
Toast the almond meal and coconut in a large skillet over medium heat until golden, about 3 to 5 minutes, stirring frequently.
3
Remove from heat and allow to cool.
4
Whisk together the bananas, eggs, yogurt, honey, oil, and vanilla in a large bowl.
5
Set aside.
6
In a separate bowl, whisk together the almond meal/coconut mixture, chickpea flour, baking powder, baking soda, cinnamon, salt, and chia seeds.
7
Gradually stir the dry ingredients into the wet, being careful not to over-mix.
8
Fill each muffin well 3/4 of the way full.
9
Bake until golden and a toothpick inserted in the center of a muffin comes out clean, about 12 to 15 minutes.

979

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Almond Meal/flour, 1 cup Unsweetened, Desiccated Coconut, 2 whole Medium Ripe Or Over-ripe Bananas, Mashed, 2 whole Large Eggs, and more.

Yes, Honey-Nut Banana Muffins (Gluten-free & Naturally Sweetened) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Honey-Nut Banana Muffins (Gluten-free & Naturally Sweetened)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions