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Healthy Banana Muffins: Gluten Free, Oil Free, Refined Sugar Free, Vegan

12:05 PM

This weekend is sweetened by an extra day off (for me, that is—not for Tanya, but hopefully for you?) to celebrate the life and work of Martin Luther King, Jr. This holiday is especially important because it deals with a major, current-day fight: the fight for equality. Equality is a huge deal to me—it's important that all of my friends, regardless of their appearance, race, background, sexuality—are treated the same in the eyes of the law. Tanya and I know what discrimination feels like; we know what's it's like to be mocked publicly and to be treated as legal less-thans. So thanks to MLK, thanks also to Milk, thanks to my friends fighting the good fight every single day. You guys are sweet.

To sweeten this day just a bit more, Tanya lovingly made me a stash of these refined-sugar-free banana bread muffins to eat (without guilt) for breakfast, and also to put frosting on and eat (yes, don't judge me) after dinner. Tanya's the best. So far I've had three (no guilt... right?!). 

The best thing about these particular muffins is that they don't taste healthy. You know what I mean. They aren't weird, they aren't lacking—actually, they have a great, complex flavor that I like more than any other recipe we've tried! We adapted this one from 8 Weeks to a Better You (thanks!).

Prep Time: 10 minutes
Cook Time: 15–20 minutes (60–65 for a loaf pan)
yields 2 dozen (or 1 9x5 loaf) 


1 1/2 cup brown rice flour
1/3 cup potato starch
1/3 cup tapioca starch
1 tsp. xanthan gum
1 tsp. baking soda
1/4 tsp. salt
1/2 cup sugar-free apple sauce
3/4 cup maple syrup
2 tbsp. ground chia seeds + 6 tbsp. warm water (to substitute 2 eggs)
4+ overripe bananas, mashed (we might up it to five next time)

preheat your oven to 350˚F

1. Mix Your Dry, Mix Your Wet
In a large bowl, combine your flour, baking soda and salt. With your electric mixer, blend your apple sauce and maple syrup. Add your chia seeds and bananas into the wet mixture. 

2. Combine + Scoop 
Stir your flour mixture into your banana mixture. Line a muffin tin with liners and fill each 3/4 full with batter (we use an ice cream scoop for ease and consistency). 

3. Bake, Rest + Eat
Pop your muffin tins into a 350˚F oven for 15–20 minutes (or 60–65 for a loaf pan), or until they pass the toothpick test. Allow them to rest in the tins for 5 minutes, then place them on a wire rack to cool completely. 

These are really, amazingly good. I eat them warm with butter alternative or with a bit of creamed honey. Or, whip up some cream cheese frosting to transform them into a healthy cupcake alternative!

Let us know what you think.

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  1. They seem really good. The recipe seems easy and healthy and even the diabetic patients can consume it as it is gluten and sugar free


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