Monday, June 8, 2009

Banana Spice Muffins Recipe (Gluten Free, Casein Free, Soy Free)

I'm not always a fan of bananas... they usually end up getting frozen simply because we can't eat them all before they get super ripe.

Yesterday's batch of super ripe bananas were added to these breakfast muffins. After cleaning the kitchen yesterday it was time to bake. Originally I wanted to make a pound cake. My dad called me on Saturday thanking me for sending him my great-grandma's pound cake recipe. And after that conversation I seriously wanted pound cake. (Here's a GREAT gluten free pound cake... just in case you have a craving now!)

But in the interest of something a bit healthier with fewer carbohydrates... and my constant need to have something quick for breakfast, I came up with these banana muffins.

These are simple muffins. No added nuts or chocolate (such a pity...), but they are delicious by themselves. Feel free to indulge on the recipe as you see fit. I chose to use almond flour in this recipe for convenience, and because it's such a fantastic naturally gluten free, low carbohydrate flour to use. For a great selection of the best gluten free almond flour recipes, please visit Elana's Pantry. I've already pre-ordered her new cookbook and I can't wait until it's published!

Please share your variations of these simple banana muffins in the comments below!

Banana Spice Muffins
Gluten Free, Soy Free, Casein Free
Created by: Carrie @

Dry Ingredients
3 cups almond flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon freshly grated nutmeg

Wet Ingredients
1 teaspoon bourbon vanilla extract
1/2 cup agave nectar -or- sugar
2 large bananas, mashed
3 eggs, whisked
3 tablespoons oil (I used grapeseed)

Preheat oven to 350 degrees. Line a muffin pan with paper liners and spritz with nonstick cooking spray, set aside. Whisk dry ingredients together in a large bowl and set aside. In another bowl, mash bananas. Add agave nectar or sugar. Mix in eggs, oil, and vanilla. Mix wet ingredients into dry ingredients. Spoon batter into lined muffin pans until they are at least 3/4 full. Makes 12-14 large muffins. Bake for 18-25 minutes until a toothpick inserted in the middle comes out clean. Let cool on a wire rack. Store in airtight container in refrigerator. These are moist muffins.

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  1. oooh, another banana bread recipe to adventure, yeah!

  2. The muffins look lovely, Carrie! Mmm, bet they're moist with the banana. Great to see a recipe using almond flour. I agree about Elana's book--I ordered it too!

  3. Hi Carrie! I just read about Elana's book today and thought to myself, hmm...never quite thought about almond flour in that light. I think I'll have to order some soon.

    Your banana mufifns look totally delicious! I noticed that your recipe called for 1/2 cup of agave or sugar. I am sugar-free so I no longer bake with white sugar. Do you find that agave and sugar are generally interchangeable? When converting a recipe, if the recipe calls for 1 cup of sugar I start with 1/2 cup of agave and then adjust the other ingredients as needed. I'd love to hear your experience with this.

  4. Amy -- I personally find sugar and agave to be interchangeable. I know that technically agave is supposed to be more condensed and sweeter than sugar, but just to make life easier I stick with using them interchangably. I also try to use NO MORE than 1/2 cup of agave in recipes both to cut back on the amount of sugar carbohydrates and because it's so dang expensive! ;-)

  5. They looks simple and delish, Carrie! I love Elana's recipes so I'll be getting her cookbook, too. :-)


  6. Those look delicious, Carrie - and healthy too!

  7. I am heading up to a girlfriend's cottage for the weekend and have some bananas that need baking with. Going to do just this!

  8. I just made these (using Splenda and canola oil) and they were WONDERFUL! My husband is allergic to wheat and he was aux anges. With ricotta cheese spread on them they are a fabulous breakfast.

    BUT ... the caloric load is a shock: 280 per muffin (assuming 12 per batch). The almond meal is the culprit: 180 calories per 1/4 cup. An idea: they don't taste all that muffin-y; the consistency is more like an excellently dense banana bread. I'll try baking it in a loaf pan and slicing it. I don't like fiddling with muffin papers anyway!

    1. Nancy - Thanks so much! So glad you enjoyed the muffins! However, I don't count calories and generally if you're just eating a muffin with a piece of fruit or a serving of protein it makes for a pretty healthy breakfast. Almond flour is more caloric than other gluten free flours, but many of those flours do not contain nearly as much protein, healthy fats, fiber, or vitamins and minerals as the blanched almond flour. We each have to decide what works best for us in our personal diets! :-) Definitely stick to one muffin per serving.