Gluten-free, Nut-free Banana & Blueberry Banana Muffins

Gluten-free, Nut-free Banana & Blueberry Banana Muffins

Healthy Banana & Blueberry Banana Muffins

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My wonderful friend, Sara Campbell, emailed me last week asking if I could make this Just Bananas Muffins recipe for her and see if it was really “worth making”.  She has 4 children and little time, so I was more than pleased to test this recipe out for her and then to share with you all.  I liked the original recipe; however, I personally felt that it could use some tweaking and still keep it incredibly low in sugar and salt.  I must say, I was very pleased with the results.  I gave some muffins out to several friends and they just loved them (including Scott). 

I have made several batches of this recipe now playing around with ingredients and will share the variations with you below. I made the banana variation and then the blueberry/banana variation.  The blueberries take it to a whole new level of YUMMINESS!   Also, I applied a technique/ tip and wanted to share to make your life easier.  We can all use a little bit here and there. 

  When a recipe calls for apple sauce, this is a healthy alternative to using oil in a recipe.  When using apple juice, this is another alternative to a sweetened liquid in the recipe.  DON’T go purchase apple sauce or apple juice, just MAKE your own.  It is incredibly easy, quick, cheap, no additives or preservatives and healthier for you to make your own.  All you need is an organic apple (or several depending on the recipe amount) and a blender or food processor.  I put 1 organic apple in my Vitamix with 1/2 cup of water and turned on high (yes, I left the peel ON – the peel has all the good fiber and pectin) and blended till it looked like apple sauce – took seconds.  Add a touch more water if needed depending on size of apple.  The original recipe called for 1/2 cup of unsweetened apple sauce and 1/2 cup unsweetened apple juice.  This made it all in one fell swoop.  EASY PEASY! 

Banana Muffins


  •  4 very ripe bananas
  •  2 cups oats, ground into flour (or sorghum flour or teff flour) – (gluten-free)
  • 1 organic apple
  • ½ cup water
  •  2 TB. ground flax seeds (substitute ground chia seeds if you wish)
  •  1 tsp. ground cinnamon
  •  1  ½ tsp. aluminum-free baking powder
  • ½ tsp. sodium-free baking soda
  • tiny pinch of sea salt
  • 1/8 cup coconut sugar (more to personal taste) or NuNaturals Stevia (several drops)
  • 1  ½ tsp.. alcohol-free vanilla
  • 1  ½ tsp. raw apple cider vinegar


Preheat oven to 350ºF.

Spray a muffin pan with coconut oil (I sometimes use Spectrum organics) or rub coconut oil into each cup.

Grind oats into a flour (if using oat flour).

Place in a large bowl and add all the other dry ingredients.

Puree bananas, apple and water in a high powered blender (Vitamix) or a food processor fitted with the “S” blade until smooth.

Add the vanilla extract, apple cider vinegar and process again until combined.

Pour wet mixture over dry ingredients and mix until just combined.

Do not over mix.

Pour into oiled muffin pan,  filling about 23 full.

Bake for 20-22 minutes until tops are golden brown and toothpick inserted in the center comes out clean.

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Banana muffin

Blueberry Banana muffin variation (highly recommend!): Gently stir in 2 cups of frozen blueberries for blueberry banana muffins and increase baking time 8-10 minutes.

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Thanks again, SARA, for requesting to be your recipe tester!  We never know how a recipe turns out till we try it and I was happy to be the experimenter on this end.  I love trying out and adapting new recipes.  If I can learn something to make a recipe easier and tastier for you, then mission accomplished.  Scott and friends just LOVE being the taste testers too! 


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May the GREENS be with You! and Be Inspired!