Gluten Free Honey Banana Muffins


Believe it or not, I disliked honey for years for zero reason at all. I think I psyched myself out about honey because honey comes from bees, and I was completely terrified of bees and being stung. I recognize how irrational that was, and opened my tastebuds up to tasting, and ultimately loving, honey. I'm sure i've mentioned this before, but I have amazing neighbors who happen to be beekeepers. They have a successful honey business Sag Harbor Honey and make the freshest tasting honey you'll find on Long island. Their website can be found by clicking here, too.

Using honey when baking is a perfect natural sugar, although this recipe does call for coconut sugar and a touch of maple syrup, really just for  texture so if you wanted to, leave out the maple syrup. The coconut sugar adds to the rich, amber color of the muffin itself, and the honey adds a beautiful moistness and flavor. Honey has so many amazing health benefits such as more minerals, vitamins, and can help with allergies. I've made a honey banana snack bread before, and will bring that back to the blog soon, but let's talk about these muffins for a hot minute, shall we? Muffins are just so easy and quick to make, and the limit literally does not exist with flavor combinations. It seemed only fitting to use up the last two ripe bananas and pair with Bob's Red Mill gluten-free all purpose flour and a large helping of Sag Harbor Honey. I usually make my muffins with milk, sans maple syrup, but every now and again I like to tamper with my base recipe, I can't help it! This version yields ultra velvety texture, flavor, and all around deliciousness in each bite. I have a few other flavor profiles coming your way this fall, and I'm ticked with glee about it (yes, I said glee, get over it...)

Honey Banana Muffin Tips:

  • Let the batter sit for 20 minutes after finishing mixing it together. This allows the leavening agents to work their magic, and lets the flavors marry.
  • Spray nonstick spray over an open dishwasher so that you don't have an oily countertop, backsplash, and entire kitchen... trust me.
  • Higher heat, less bake time is what this recipe calls for. I'm still experimenting with lower heat and higher bake times, but this one requires 375º for 22-23 minutes.

Make these delicious muffins, enjoy a large cup of coffee, and baske in the sunshine this summer. You deserve it!

Gluten Free Honey Banana Muffins

Another muffin recipe? Oh yes, honey ;) These honey banana muffins are everything your tastebuds need when craving a sweet breakfast, or snack! Plus, this version is gluten and dairy free, so consider these healthy muffins to boot! Featuring local, raw honey, this recipe doesn't get any better.



  • 2 small bananas, mashed
  • 2 eggs
  • 130g coconut sugar
  • 4 fl oz avocado oil
  • 2 fl oz maple syrup
  • 2 large tbsp honey
  • 256g GF AP
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt


  1. In a large bowl whisk together the wet ingredients and set aside.
  2. In a separate bowl, combine the dry ingredients.
  3. To the wet, pour in the dry ingredients a little at a time, whisk to combine, repeat until all batter is mixed. DO NOT OVERMIX - some lumps is fine!
  4. Let batter sit for 20 minutes.  Meanwhile, preheat the oven to 375° and line muffin tins with muffin liners.
  5. When timer is up, divide batter into muffin tin.
  6. Bake at 375° for 22m. Let cool completely.

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