Best Gluten Free Banana Apple Muffins

19 Reviews
Published Jul 25, 2025 ∙ Kristina Stosek

This post may contain affiliate links, please see our privacy policy for details.

Jump to Recipe

For a truly delicious treat, these Gluten-Free Banana Apple Muffins are a must-try. They’re moist, light, and tender—packed with juicy apples and naturally sweetened with bananas. And let’s be honest, is there anything more comforting than a cinnamon-spiced muffin?

close up of gluten and grain free banana muffin on a white plate

Unlike most sweet snacks loaded with sugar and butter, these dairy-free muffins are made with healthy fats and just a touch of coconut sugar, making them a much healthier (but still totally satisfying)!

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.

Why You’ll Love This Gluten-Free Banana Apple Muffin Recipe

Let’s be honest—baking usually means a mountain of bowls, spatulas, and a mixer to wash. Not fun. But this recipe keeps it simple. I used a food processor for everything from mashing the banana to chopping the apples. No processor? No worries! The recipe includes directions for making it by hand, too.

showing tender crumb inside a gluten free banana apple muffin

Easy, Freezer-Friendly & Family-Approved

One of the best things about these banana apple muffins? They freeze beautifully. I love making a big batch and stashing them away for quick breakfasts or snacks. They’re so moist and flavorful, your family won’t believe they’re gluten-free.

(P.S. If you love this one, don’t miss the Grain-Free Blueberry Cinnamon Muffin recipe!)

Originally posted in [2017], this recipe was updated [July 2025] with new tips and small changes to make it even more foolproof and flavorful.

Best Gluten Free Banana Apple Muffins

19 reviews
Published Jul 25, 2025 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
35 min
Serves:
12

Ingredients

1 ½ cup (168 g) almond flour
½ cup (68 g) sweet sorghum flour
1 tsp. GF aluminum free baking powder
1 tsp. GF baking soda
2 tsp. GF ground cinnamon
¼ tsp. sea salt
1 cup roughly chopped walnuts (optional)
3 very ripe bananas
2 medium size apples, cored and quartered
½ cup fine grain coconut sugar
¼ cup extra virgin olive oil
2 tsp. pure vanilla extract
2 large eggs, room temperature (for vegan option use flax eggs)

Instructions

  1. Preheat oven to 350 F. Line a muffin pan with parchment paper liners
  2. In a large bowl whisk first 7 ingredients (almond flour to walnuts)
  3. In a food processor, blend the bananas until smooth. Add the apples and pulse until finely chopped. Then add the sugar, olive oil, vanilla, and eggs, and process until well combined. No food processor? Mash the bananas with a fork, grate the apples, and use an electric mixer to blend the wet ingredients.
  4. Add wet mixture into dry ingredients and mix to combine
  5. Pour batter into prepared muffin pan and bake for 35 minutes. The muffins should be golden and firm to touch
  6. Cool muffins in the pan before serving

Add a Rating

Select a recipe rating

Leave a Comment

Comments

  1. Wally

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

  2. Kristina

    thank you!

  3. Anne

    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.

  4. Kristina

    thank you for sharing Anne, sounds delicious!

Latest Recipes

See all recipes