These gluten-free apple banana muffins are super healthy, naturally sweetened with fruit, and contain no refined sugar.  They have no fat or eggs added and can be made dairy-free for vegans.

Mini-muffin trays are perfect for little people’s lunchboxes.  This recipe yields a minimum of 24 mini-muffins, so I freeze most of them and pop them under the grill to thaw and refresh.


Gluten-free Apple Banana Muffins
Prep time
Cook time
Total time
Serves: 24 mini muffins
  • 2 cups gluten-free flour
  • 1½ tsp baking powder (if using plain flour)
  • 1 tsp ground cinnamon
  • ½ cup coconut sugar
  • ½ teaspoon salt
  • 2 large bananas, mashed
  • 2 apples (remove peel and core and grate)
  • 280 ml milk (dairy or non-dairy alternative e.g. rice milk)
  • 1 tablespoon grated orange zest
  • 1 tsp vanilla extract
  1. Preheat oven to 180 °C.
  2. Grease mini-muffin tin or insert paper muffin cups.
  3. Add dry ingredients in a large bowl.
  4. Then add the wet ingredients and stir until just mixed.
  5. Spoon mixture into muffin tin and bake until centre springs back when pressed and skewer comes out clean (around 15 -20 mins).
  6. Store in an airtight container and keep in fridge, or freeze.
Optional: add a large handful of raisins.

For extra sweetness, replace half of one banana with a handful of dates chopped into small pieces in a food processor.
Nutritional Information
Serving size: 1
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