Ever wonder what to do with those ugly brown bananas that you’re getting ready to throw away? Then this Gluten Free Banana Monkey Muffins Recipe (aka Banana Bread) is for you! This recipe uses Whole Food Ingredients, is Refined Sugar Free & Oil Free.
I used this recipe to make one of my son’s first birthday cake & topped it with my own strawberry frosting… This way, he could still messily devour his cake without me having to worry about all that sugar or artificial food coloring!
If you’re looking for a Vegan recipe, check out my Gluten Free & Vegan Banana Bread Recipe… over HERE!
The Tools & Ingredients Used in this Recipe:
PrintGluten Free Banana Monkey Muffins Recipe – Banana Bread
This Gluten Free Banana Monkey Muffins Recipe is made with NO Refined Sugar or Oil. It’s perfect for Regular or Mini Muffins & Loaves of Banana Bread.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 12-24 Muffins
- Category: Baked Goods
- Cuisine: Gluten Free
Ingredients
DRY MIX INGREDIENTS:
- 1 1/2 Cups Erika’s Gluten Free Flour Blend (Or, you can use regular Flour)
- 1/2 Cup Ground Flax Meal (I grind mine fresh in the Vitamix right before – if you don’t do this, just be sure that your flax meal is fresh)
- 2 Teaspoons Baking Soda
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
WET MIX INGREDIENTS:
- 3 Ripe Bananas
- 1/3 Cup Honey Or Sweetener of Choice
- 1 Cup Milk Alternative
- 2 Teaspoons Vanilla Extract
- 1 Large Egg
OPTIONAL TOPPINGS / INGREDIENTS:
- Natural Coconut
- Chopped Nuts
- Raisins
- Shredded Carrots
- Whole Almonds
Instructions
- Pre-Heat Oven to 350 degrees F.
- In medium sized bowl, combine Dry Mix Ingredients & set aside.
- In small bowl, beat wet ingredients until smooth and well pureed.
- Pour wet ingredients into dry ingredients and whisk together until smooth.
- Fold in any optional ingredients.
- Pour mixture into greased or papered muffin pans.
- Garnish with optional toppings before baking.
- Bake for approximately 15 – 20 minutes until tops brown and toothpick comes out clean.
- Let muffins cool completely before storing in an airtight container.
Notes
- Makes 12 Large or 24 Mini Muffins
- I freeze the Mini Muffins for a convenient & healthy On-The-Go Snack.
Nutrition
- Serving Size: 1 Muffin
- Calories: 100
wow, i just found your blog via a youtube search, and it’s incredible! i’m going to try this recipe and your dirty juice this afternoon. we use a blendtec blender and i’m sure it will work as well. i’m thinking about getting a dehydrator for making snacks. my husband is addicted to chips, and i’m trying to figure out a way to come up with a healthier alternative. back to exploring your blog! :)
Hi Erika,
These are amazing! Can you possibly make the Living Cookbook recipe file available? :-)
After testing this software (due to your recommendation), I decided to buy it too and am slowly putting my fave recipes in it. :-)
Thanks!
Hi Sue!
So glad to hear that you like Living Cookbook, it’s a great recipe program!
I stopped creating Living Cookbook files for my recipes once Living Cookbook upgraded their software… Now you can just copy and paste any recipe right into the program! It’s a really cool new feature! =)
Here’s a link to a ‘How-To’ Video done by the software developer… he does a great job explaining how to do it. http://www.livingcookbook.com/product/movies/copy-recipes.aspx
Hopefully this will make your life a lot easier as you fill your new software with yummy recipes!
If you need any more help figuring it out, feel free to ask! =)
Thanks & God Bless!
~ Erika
Thanks for this! I’ve now been using this copy/paste feature in my Living Cookbook and it sure makes life easier.
By the way, I LOVE these muffins. So easy and soooo good!
I made these muffins last week for the first time and they were gone within days. I am getting ready to make them a second time today! I make half the batch with just the basic recipe and the other half I mix in dried blueberries. My 2 children love them, thank you!
Hi Sally!
What a great idea to add dried Blueberries – that sounds so good! Glad you and your family are enjoying the muffins.
God Bless!
~ Erika
Hi Erika,
I found your site after searching for recipes to use with my Vita Mix! I’m super excited to have found your site because I am a vegetarian and so are my 2 sons, but my hubby, like yours LOVES meat! I can’t wait to try some of your yummy recipes. I am making these muffins tonight I pick up my son from school and I’m just SO excited to try them. Any way you could post the sugar free Cream Cheese frosting recipe? Thanks so much!
Hi Jude!
Thanks for the sweet comment! Glad to know that I’m not the only one with a ‘Meaty’ Husband =)
I have a few alternative ‘Frosting’ recipes I want to share, so thanks for the reminder to add the Sugar Free Cream Cheese Frosting to the list. I’m will hopefully post it soon!
Hope the muffins were a hit!
God Bless!
~Erika
Hiiii!
I just watched your video on YouTube and this recipe seems amazing!
I’m just wondering if I could use flax seed and then grind them, would that be the same as ground flax meal? Thank you so much! (: Please reply soon, so I can make some AWESOME Monkey muffins! haha~
Hi Kayce!
Yes, you can totally grind your own Flax Meal out of fresh Flax Seeds! =) In fact, that’s what I do all of the time… it’s the freshest way to go! Hope you love the muffins as much as we do!
God Bless!
~ Erika
Can I use your Erika’s all purpose glutin-free all purpose flour for this recipe?
Hi Lucie!
Yes, you can definitely use my All Purpose Flour Mix if you want! =)
Enjoy & God Bless!
~ Erika
My husband cannot have honey. Can I substitute maple syrup or just sugar for the sweetener in this recipe? Thanks!
Hi Sharon!
Yes, any real sugar substitute will work fine… so Maple Syrup, Date Sugar or Regular Sugar will work great!
God Bless!
~ Erika
Can I make the sandwich bread recipe with regular all purpose flour 1:1 since I do not have all of the other flours to make your mix? I really want to try this but am afraid the bread will come out very dry. Please advise.
Hi Delphine, You could try the substitution, but I don’t think it would turn out great. There are so many wonderful regular flour sandwich bread recipes online, perhaps one of those would be better. I also have a fantastic standard white bread recipe for a bread maker that I could share if you have one of those. God Bless! ~Erika
Hi, I love this recipe but I don’t have any flaxseed at home. Is it possible to use chia seeds as a substitute? Thanks so much!
-Laura V
Hi Laura! Chia doesn’t have the oil content that flax does, so it may not work as well… but if you decided to give it a try, let me know how it goes! =) God Bless! ~Erika
Hi Erika, I did use chia seeds and they turned out really good. I did have to cook them longer but they taste awesome! Thanks for the recipe!
-Laura
Hi Erika, I have made your gluten free flour and love it. I have celiac and had to learn a whole new way to bake. I love to bake. I have used the flour in all of my baking now and everything turns out good. I was eating a muffin and my husband said what are you doing you are going to get sick. He didn’t relize they were gluten free. Thank you for your flour recipe. I also use it to coat chicken for frying. So good.
Thank you so much Erica for sharing. I am going to start with putting together the flower mixture and trying your chicken pie recipe. I am so excited. Every pie recipe I have tried so far have not been keepers (too dry, too moist to roll out, or taste like cardboard. Going gluten free has been relatively easy, but I miss pie. :-)
My best, Aletha from Monterey California
Hi.
Great recipe. I doubled this recipe. For the flour portions I used 2 cups of Trader Joe’s All-Purpose Flour, 1/2c of sorghum and 1/2c of coconut flour and it worked great! Added walnuts for crunch! Amazing taste. Love using both brown and golden flax seed that I whizzed together in my dry container Vitamix. Even though I changed things up a bit, thank you for the great foundation:) I’ll have to check out more recipes.
Jessica
Looking forward to trying this recipe but there seems to be a discrepancy- the video mentions 1/2 c of milk substitute but the text version says 1 c. Can you please clarify?
Thank you!
Hi Dee, Good catch! It’s supposed to be 1/2 cup, but I always keep extra on hand in case the recipe is too thick. Some gluten free or grain free flours can be really thirsty… So it can often work up to 1 cup in some cases. Hope that helps. =) God Bless! ~Erika
Erika,
I was thrilled to find your recipes. I have been gluten free for 23 years. Thanks to you, I am now enjoying bread & pizza again! I always have a batch of your flour mix on hand. I’m trying your monkey muffins tomorrow. My 4 young grandsons are visiting this weekend. Grandma always has to have a tasty ( & I try to make healthy) treats on hand. God bless you my dear!