WHO SAID EATING GLUTEN FREE DIDN’T TASTE GOOD? You don’t have to compromise taste to eat gluten-free! These muffins are moist, fluffy, sweet, and numbingly delicious without any gumming agents!! I used a combination of oat, rice, and garbanzo bean/fava bean flour! And they can be made refined-sugar free and nut-free!


by Carrie Paul

Makes: 48-60 mini muffins


  • 2 eggs (or flax-“egg” equivalent = 2 Tbsp. ground flax + 6 Tbsp. water)
  • 4 Ripe bananas, mashed
  • 1 tsp. vanilla extract
  • 1 cup unsweetened apple sauce
  • ¼ cup maple syrup
  • ½ cup coconut oil softened, plus extra for prepping pan
  • ½ cup Home-made Nutella ( OR ½ cup unsweetened nut, seed, or tahini butter
  • for refined sugar-free option
  • Instant coffee, ½ starbucks Via pack (omit if using Home-made Nutella)
  • 2 cups GF flour (1 cup oat, ½ cup brown rice, ½ cup garbanzo bean/fava bean flour)
  • 1 tsp. baking soda
  • 3 Tbsp. arrowroot powder
  • ¼ tsp. sea salt
  • 1/3 cup mini chocolate chips (Enjoy Life) OR 1/3 cup cacao nibs for refined sugar-free option



  1. Bring eggs to room temperature or make flax “egg” in small dish and let rest for 10 minutes.
  2. Bring bananas, apple sauce, maple syrup, coconut oil and nut/seed butter to room temperature.
  3. Preheat oven to 325 F and prepare mini muffin pans with brushed coconut oil.
  4. Combine mashed bananas with eggs (or flax “eggs”), vanilla extract, apple sauce, maple syrup,coconut oil, nut/seed butter in medium sized bowl. Stir until just combined.
  5. In large bowl, whisk instant coffee (optional), all flours, baking soda, arrowroot powder, and salt.
  6. Pour wet ingredients into dry ingredients and mix until just combined. Fold in chocolate chips or cacao nibs.
  7. Using an ice cream scoop or melon baller, fill mini muffin tins or paperliners ¾ full.
  8. Bake for 9-12 minutes for flax “egg” mini muffins or 15-20 minutes if using eggs.
  9. Cool for 15-20 and then enjoy.

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