Easy Sugar Free Banana Nut Muffins! {Vegan & Gluten Free}


{*disclaimer… these muffins have a tinge of green from the Garden of Life Raw Meal protein powder}

I can’t believe it’s September and Summer is winding down all too quickly. The kiddo started preschool…. and Halloween and Christmas Decorations are out at a lot of stores. It is still pretty warm here which is very nice… as I am currently dreading the upcoming Winter.  Thank goodness there is Fall! I love baking when it cools off…. and one of my favorite childhood recipes is my Mom’s banana bread. That is actually one of the first thing I started baking when I was a kid. There is something so comforting about a warm muffin topped in butter right out of the oven. This recipe is a healthier version of the traditional banana bread, and I have to say I am quite impressed with the outcome! These Banana Nut Muffins are Dairy Free, Sugar Free, Vegan, and Gluten Free! I tried my best to cater to all!

Happy Thursday!

Sugar Free Banana Nut Muffins {Vegan & Gluten Free}


3 Ripe Bananas Mashed

2 Large Flax Eggs {3 T. Water and 1 1/2 T Ground Flax total… mix together to make the eggs}

1 1/2 t. Baking Soda

1 t. Salt

1 1/2 Scoops Garden of Life Raw Meal in Vanilla {can add 1/4 c. more flour if you don’t have protein}

1 t. Vanilla

2 t. Cinnamon

1 1/2 T. Nutiva Coconut Oil melted

1/4 C. non dairy milk {I used coconut milk}

1 1/2 C. Gluten Free Flour {I blend up 1 1/2 C. Oats in the Vitamix until powder forms}

1/3 C. Gluten Free Oats

1/2 C. Pecan Pieces for topping


Preheat oven to 375. Grease muffin tins {I use coconut oil on a paper towel}.

Combine all ingredients except for pecans in large bowl, stir until well combined. Scoop into muffin tins until full. Makes about 9 large muffins.  Top with pecans. Bake at 375 for 21-23 minutes depending on oven.






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