This is my favorite gluten-free muffin recipe, very healthy and delicious! Can have as a snack or for a quick and easy breakfast.

Recipe Summary

prep:
15 mins
cook:
22 mins
additional:
15 mins
total:
52 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

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  • Mix water and chia seeds together in a small bowl; set aside until chia seed gel is thickened, about 10 minutes.

  • Combine flour, coconut sugar, baking soda, baking powder, and salt together in a bowl. Whisk chia gel, yogurt, oil, egg, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened. Fold bananas and walnuts into batter. Fill muffin cups 2/3-full with batter.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Cool muffins for 5 minutes in the tin before transferring to a wire rack to cool completely.

Nutrition Facts

221 calories; protein 4.4g 9% DV; carbohydrates 30g 10% DV; fat 10.8g 17% DV; cholesterol 15.7mg 5% DV; sodium 257.1mg 10% DV. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/08/2016
I LOVED this muffin recipe. So moist, and lovely!!! I added chocolate chips to my batter and used coconut oil instead of vegetable oil and raw organic sugar cane instead of coconut sugar. I was worried because the batter was very stiff before adding the mashed bananas. It turned out so well!!! Will be making this again and again!!! Read More
(5)
23 Ratings
  • 5 star values: 23
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/08/2016
I LOVED this muffin recipe. So moist, and lovely!!! I added chocolate chips to my batter and used coconut oil instead of vegetable oil and raw organic sugar cane instead of coconut sugar. I was worried because the batter was very stiff before adding the mashed bananas. It turned out so well!!! Will be making this again and again!!! Read More
(5)
Rating: 5 stars
12/19/2015
Made as written. Excellent muffins. Don't change any of the ingredients; perfect as is. Time to bake was about 32 minutes. Top with a walnut before baking, yum. Read More
(5)
Rating: 5 stars
01/19/2018
Just ate one fresh from the oven, slathered with butter. Like others, I used coconut oil instead of vegetable, but that was the only change I made. The only thing I wish I would have done differently is not use the muffin tin liners, because they stuck badly to the paper. (I got 15 muffins out of the recipe). This is a great recipe. They are very moist (the chia seed gel?), without the graininess or slimyness of some gluten-free baked goods. Thank you for submitting it. Read More
(3)
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Rating: 5 stars
04/08/2017
Best texture for gluten free muffin! Read More
(2)
Rating: 5 stars
02/25/2020
I made these on Sunday, I’m keeping them in fridge so my husband and I can each take one to work everyday . They came out pretty great . I did however do a couple of changes because of my own personal preference and my experience with past gluten free recipes . I didn’t add an egg because I had none , I used coconut oil instead of vegetable oil, the same amount of the recipe asked for but I think I’ll more next time if I don’t add the egg again , coconut oil adds so much moist to gluten free muffins. I also did not use any of sugar the recipe called for because I was using 4 real ripped bananas and I knew I was gonna add 1/2 cup chocolate chips. Sweetness was perfect , it tasted like banana bread . I will def make these again . It’s a great recipe and def a keeper . Thank you for sharing Read More
(2)
Rating: 5 stars
02/08/2017
These were good! They raised well too! I added fresh blueberries (that needed to be eaten) and substituted 3/4 cup of the flour for quinoa flour for added nutrition. The remaining 1 cup of flour I used Bob's Red Mill 1 to 1 baking flour (which has xanthan gum in it). Read More
(1)
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Rating: 5 stars
08/18/2019
Even those without Celiac’s loved this recipe, Read More
(1)
Rating: 5 stars
08/30/2019
this is a great gluten free muffin i am gluten free and i made it for a party and everyone ate them!!! even the not gluten free people! Read More
(1)
Rating: 5 stars
05/02/2017
This is a great recipe! Beautiful texture. The only substitution I made was to switch out the vegetable oil for the coconut oil which I usually try to do when I bake. Read More
(1)
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