Note: This recipe is very interchangeable and super simple to make. You can add dried fruit, chocolate chips or nuts to your muffins to give them extra love! The best way to make these is with those bananas that are super ripe and you are unsure if you should toss or not.



1 ½ Cups of Gluten Free 1-to-1 flour (or you can use 1 ½ cups of all purpose flour for non GF)

1 tsp baking powder

1 tsp baking soda

½ tsp of salt

3 ripe bananas mashed

¾ cup of coconut sugar (or granulated sugar)

1 egg

1/3 cup of melted butter (We used Earth Balance Vegan Butter due to Dairy allergy)

1 tsp of vanilla


Prep Time  – 10 Mins

Cook Time – 15-20 Mins

Total Time – 25-30 Mins 



 Preheat oven to 350 degrees. Line your muffin tin with paper baking cups (we use parchment paper liners and nothing EVER sticks).

In a bowl, mix together the dry ingredients. Once mixed around begin adding in your wet ingredients and stir well. You may see little chunks of mashed banana and this is fine.

Scoop your muffin batter into your muffin cups using a ¼ cup measuring cup or cookie scooper. Bake for approximately 15-20 mins or until light golden brown.

Place muffins on cooling rack for a short time.

These are tasty warmed back up with a little butter on top or with your hot coffee and tea. My toddler also loves these as a little morning or afternoon snack. You can freeze in large batches and pull out one at a time if needed.


We added allergy friendly (GF, DF, NF, etc) chocolate chips to ours and they were so yummy!

This recipe can be made Gluten Free, Dairy Free, Nut Free, and Soy free.