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gluten-free banana pecan muffins

Gluten-free Banana Pecan Muffins

Fluffy and moist banana pecan muffins. Simple, easy, and require minimal, easy-to-find ingredients. They are also refined sugar-free and gluten-free.

Course Dessert
Keyword banana pecan muffins, gluten-free, vegan
Prep Time 10 minutes
Cook Time 25 minutes
Servings 8 muffins
Author Taavi Moore


  • ¼ cup non-dairy milk
  • 1 tsp apple cider vinegar
  • 3 medium, ripe bananas, mashed
  • ¼ cup creamy almond butter
  • 1 tbsp maple syrup
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • ¼ cup coconut flour
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • ¼ cup finely chopped, walnuts


  1. Preheat the oven to 350 degrees. Line a muffin tin with liners or lightly grease with cooking spray.

  2. To a small bowl, combine milk and apple cider vinegar. Let sit for 5 min. Mash bananas in a large bowl, add in milk mixture, almond butter, maple syrup, coconut oil, and vanilla. Whisk until combined. Add flours, baking soda, cinnamon, and salt to the wet mixture. Stir until a thick batter forms. Fold in the chopped walnuts.

  3. Use a small cookie scoop to evenly divide batter among the muffin liners. Bake for 22-25 until tops are light golden brown. Let cool for 8 min. before serving.