I really enjoy a good old fashioned banana muffin. But as someone who avoids wheat because it gives me an upset stomach, it’s often hard to find a gluten-free alternative. Unlike my mum (who makes the BEST scones), I’m not much of a baker – but I do give it a go every now and then.

Banana muffins are the perfect mid-morning snack or post-run treat. I like to eat mine as a cheeky dessert served with Greek yoghurt and rasberries – delicious!

Over the past few months, I’ve been trying different gluten-free banana muffin recipes. Some have turned out ok, while others have been an absolute flop – and I mean literally. Usually I combine bits and pieces from different recipes, and this weekend I cracked the code.

This banana muffin recipes takes less than 10 minutes to prepare and only 30 minutes to cook. Perfect for busy runners! So here’s my delicious gluten-free bananarama muffins. Enjoy my dear friends.

Gluten free banana muffin served with crunchy granola, Greek yoghurt and rasberries

Gluten free bananarama muffins recipe

Ingredients
4 bananas mashed
2 free range eggs
2 tbs of chia seeds
1/2 cup of coconut or almond milk
1/2 desiccated coconut
1/2 coconut flour
pink of salt
1/4 cup of coconut oil
1 tsp of gluten-free baking soda
1 tbs lemon juice

Method

1. Pre-heat oven to 160 degrees (fan forced)
2. Soak the chia seeds in the coconut or almond milk for 15 mins
3. Mix all the ingredients together into a large bowl
4. Spoon mixture into a 12 hole muffin tray
5. Sprinkle with desiccated coocnut
6. Bake for 25-30 minutes or until golden and risen a little
7. Wait 5 minutes before turning out onto a wire cooling rack