Banana Muffins

  • Author: Amber Romaniuk



2 cups Gluten-free Bob’s Red Mill 1-2-1 Baking Flour
½ cup Coconut Sugar
1 Tsp baking powder
1 tsp baking soda
1 tsp Organic Vanilla extract
1 tsp cinnamon
Pinch of sea salt
4 Ripe bananas
1 cup Unsweetened Almond Milk
¾ cup Olive oil
4 Free range eggs


  1. Pre-heat over to 350 degrees Fahrenheit
  2. In a large bowl add flour, coconut sugar, baking powder, baking soda, cinnamon and sea salt and blend with a fork.
  3. Add vanilla, almond milk, olive oil and eggs and whisk well.
  4. Add bananas and whisk until they are thoroughly mixed in small pieces
  5. Grease a muffin tin (large muffin tin) with coconut oil.
  6. Spoon our mixture.
  7. Bake for 45 minutes and test with a toothpick. Makes 12-14 large muffins.
  8. Store in a ziplock or air-tight container to ensure the muffins stay moist.


Special Thanks To:

Amaranth Whole Foods in Calgary for supplying the beautiful ingredients to create these recipes. Be sure to visit one of their locations and check out their website at
Sydney Fream

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