Dairy-Free,  Desserts,  Gluten-Free

Gluten Free Banana Muffins with Pecan Topping

   I recently chatted with my sister who was surprised to see that my blog was missing a banana muffins recipe. She said: where is your recipe for Banana Muffins? Why haven’t you posted it yet? “What are you waiting for? Your muffins are absolutely delicious!”…

I don’t really know why I waited so long to share this recipe. Maybe because there are so many good recipes out there already and no one would be looking for another BANANA MUFFINS recipe?!?!…or Maybe I just needed to prove to myself that these muffins not only look outstanding but also taste great?! But why do people love muffins?  The answer is simple. They are easy and quick to make. They taste great and they are perfect for a grab and go snack. My muffins are all that but there are a few more reasons why I love them. Simply, they are of course gluten and dairy free yet delicious, moist and smell divine. But what really makes them so appealing is that nutty maple syrup topping!   

Ohh boy!!!! I promise you; you will be making them again! My sister thinks that banana muffins recipe is a must have on a food blog so here you are my friends! I present you my very own…. BANANA MUFFINS RECIPE!!!

Gluten Free Banana Muffins

Gluten Free Banana Muffins
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


Ingredients for 6 big or 8 regular size muffins.

  • 50 g almond meal
  • 90 g rice flour
  • 30 g teff flour (you can replace with gluten free oat flour)
  • 25 g tapioca flour
  • ¾ tsp baking soda
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • Pinch of salt
  • 40 g coconut sugar (you can replace with xylitol, date sugar or Arenga Forest Sugar)
  • 3 very ripe bananas (mashed and mix with 1 tbsp lemon juice)
  • 2 eggs (room temperature)
  • 20g coconut oil (melted)
  • 1 tbsp oat milk (optional if the batter is too thick)
  • 2 tbsp maple syrup
  • ½ cup chopped pecan nuts (or walnuts)
  • ⅓ cup dark chocolate chips (optional)


  1. Preheat the oven to 175°C. Prepare the muffin baking mold. *
  2. In a one mixing bowl, whisk together all flours, tapioca, baking soda, sugar, salt and spices. 
  3. In the second bowl, whisk together coconut oil, eggs and bananas.  Add the wet ingredients to the dry and whisk together until just combined. Don’t over mix it.
  4. Mix pecan nuts with maple syrup in a small saucepan and cook on a small heat for about 2 minutes. 
  5. Divide the batter evenly in a muffin mold and sprinkle on the top with cooked nuts. 
  6. Bake at 175°C for 25 -30 minutes or until a toothpick inserted in the middle of the muffin comes out clean. Leave the muffin in the pan to cool for a few minutes and transfer to a wire rack to cool a bit. Serve them slightly warm. 


  • *For this recipe I used a 6-cup silicone jumbo muffin pan. 
  • Store the muffins in a tightly closed container in the fridge for up to 3 days. Warm up in the oven for about a few minutes before serving. 
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