Banana muffins recipe

Ideal for bagged lunches or fresh from the oven as an afternoon treat with coffee or tea

Oops, no image yet!

Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Sugar-Free no
Vegetarian no
Vegan no
  • Preparation time: 10 mins
  • Cook time: 25 mins
  • Total time: 35 mins
  • Yield: makes 6

Muffins seem to be a staple in the majority of diets now, everytime you enter a coffee shop muffins of all varieties are on display, and who can resist?

These banana muffins are very easy to make, and if you need more than 6 then the recipe doubles up perfectly.

I also occasionally like to spread a little nut butter on the top for a different taste sensation. If you've never tried bananas and nut butter together you'll be hooked when you do. I used to live on peanut butter and banana sandwiches when I was at college and pre-wheat allergy, I still enjoy them now using gluten free breads or bagels.


70g [70g] brown rice flour
45g [45g] tapioca flour
45g [45g] potato flour
1 14 tsp [1 14 tsp] baking powder
12 tsp [12 tsp] xanthan gum
12 tsp [12 tsp] unflavoured vegetarian gelatine (we used Agar flakes)
30g [30g] sugar
12 tsp [12 tsp] organic lemon zest (non-organic lemons have waxed skins)
1 [1] dessert apple, peeled and cooked with 1 tbsp water, mashed to a puree
1 large [1 large] egg, beaten
4 tsp [4 tsp] light olive oil or flavourless oil
100ml [100ml] milk (substitute: almond, rice, soy etc)
14 tsp [14 tsp] vanilla extract
1 [1] firm ripe banana, chopped
6 [6] paper muffin cases


Preheat oven: 200°C, 400°F, Gas 6

  1. Mix together the rice, tapioca and potato flours, gelatine, xanthan gum, baking powder, sugar and lemon zest.
  2. Mix the apple puree with the egg, oil, milk and vanilla. Mix this into the dry ingredients so that you get a lumpy batter.
  3. Gently fold the banana into the mixture, then divide equally into the 6 muffin cases in a muffin tray. Bake for 25 minutes, they are cooked when a toothpick inserted in the centre of a muffin comes out clean, unless it comes out with banana on—then try somewhere else. Leave to cool on a baking tray.
These banana muffins are delicious either hot or cold, and will keep in an airtight container in the fridge for a couple of days.