Best Gluten Free Banana Apple Muffins

Published on Mar 15, 2017

  by   Kristina Stosek

19 reviews

Prep Time: 15 minutes Cook Time: 35 minutes Serves:
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For an exceptional treat, these Gluten-Free Banana Apple Muffins with their moist, light and tender texture brimming with apples and sweetened with bananas are not to be missed. Is there anything more tantalizing than sweet muffins spiced with cinnamon? Most sweet snacks are full of sugar and butter, but this dairy-free muffin is packed with healthy fats and very little coconut sugar, making them a healthier option.

The best gluten-free banana apple muffin recipe!

I can safely say that this is probably one of the best muffin recipes. This gluten-free banana apple muffin is not only incredibly delicious but has plenty of nutrient-packed ingredients. This recipe is made with two fruits, nuts, olive oil, healthy sweet sorghum flour, eggs, vanilla, cinnamon and for extra sweetness a bit of coconut sugar. So many healthy ingredients all piled up into one muffin.

This gluten-free muffin recipe is a great way to use up ripe bananas and the extra apples you may have lying around that are not as crispy as they should be. I have added walnuts to this recipe, but the nuts are optional. You can also change up the walnuts for pecans if you like.

What do I love about this gluten-free muffin recipe?

I don’t know about you, but typically when I bake, I use three bowls, a couple of spatulas and a mixer. The clean up is not fun. But, in this recipe, I used mostly a food processor, especially for mashing the banana and chopping the apples. If you don’t have a food processor, no problem, the directions without using a food processor are in the recipe. One of the things that I love about this banana apple muffin recipe is you can freeze the muffins. I like to make a big batch and freeze them. This way, you have a breakfast or a snack on hand anytime.

I promise you these muffins will melt in your mouth and your family will never know they are gluten-free. Another one of my favourite recipes is the Grain-Free Blueberry Cinnamon Muffin

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thank you for sharing Anne, sounds delicious!


I used this recipe as a base, but switched out some of the flour. I didn’t have enough almond flour, so upped the amount of sorghum to 3/4 cup, and I used almond flour, oats flour and oats fibre for the rest. And a tablespoon of carob powder. I kept the total amount of flour to 2 cups though. And I used a lot more cinnamon powder as well. I guess about double the amount. I don’t think I would have tasted the cinnamon at all had I used less. They turned out great. Moist and a bit crispy on the surface, as I sprinkled it with coconut sugar before it went into the oven. I will definitely make these again.


thank you!


This recipe is fantastic! I made it as listed and it was delicious. This will definitely become a favourite recipe!

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