Gluten-free marble banana muffins are the perfect morning treat! They’re soft and fluffy with layers of chocolate banana swirls.
Gluten-free Marble Banana Muffins
The struggle of getting through your bananas before they’re overly ripe is so real. I’m constantly experimenting with new ways to use up my ripe bananas, and these gluten-free marble muffins were the perfect way to use them.
These fluffy muffins have swirls of chocolate banana batter in each bite, and are honestly as fun to make as they are to eat. They’re made from a blend of almond and oat flour, sweetened with coconut sugar, and come together in 30 minutes.
Though I’m personally not gluten-free, I love baking with more nutrient rich flours like almond and oat flour. Almond flour is rich in vitamin E and magnesium, while oat flour packs in more fiber than white flour.
I love that this recipe is lower in sugar than most muffin recipes, and made with a flour blend thats both delicious and nutritious.
What you’ll need to make marble banana muffins
Wet ingredients:
- Spotty bananas– the more spots, the better! Brown bananas are the ideal bananas to bake with because they’re a lot sweeter.
- Eggs
- Brown or coconut sugar
- Coconut oil– or you can swap vegan or regular butter
- Vanilla extract
- Milk
Dry ingredients:
- Almond flour– I love baking with extra fine almond flour for ideal texture
- Oat flour
- Baking soda
- Cocoa powder- I like using a special dark, like this one
- Salt
- Semi-sweet chocolate chips
Whisk together the wet ingredients then pour in the dry ingredients.
Divide the batter into two bowls and add the cocoa mix into one of the bowls along with the chocolate chips.
Alternate scooping each batter into muffin liners and swirl together with a toothpick to create a marble look. Bake for 20-22 minutes.
How to store your banana muffins
These muffins are freezer-friendly, so can be prepared and stored in the freezer, fridge or on the counter.
- On the counter– if you plan on eating your banana muffins rather quickly, they will stay fresh in an airtight container on the counter for 3-4 days.
- Fridge– If you wanted to enjoy them throughout the week, you can store them in the fridge for up to 1 week. Warm the muffins in the microwave for a melt-in-your-mouth treat when you’re ready to eat them
- Freezer– store your muffins in an airtight container for up to 3 months.
This recipe is truly so easy to make, and has the perfect texture. Enjoy it as part of your breakfast or as a little snack throughout the day.
Other gluten-free recipes to try:
Upside Down Apple Cake
Gluten-free Crumb Cake Muffins
Lemon Raspberry Thumbprint Cookies
Gluten-free Marble Banana Muffins
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup oat flour
- 3 bananas, mashed
- 1/2 cup coconut sugar
- 1/3 cup oil, I used melted coconut oil
- 2 eggs
- 1/4 cup milk of choice
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3 tbsp cocoa powder mixed with 3 tbsp hot water
- 1/3 cup chocolate chips
Directions
- Preheat the oven to 350 F
- In a large bowl, whisk together the mashed banana, eggs, sugar, oil, milk and vanilla extract until smooth.
- Add in the oat flour, almond flour, salt and baking soda and mix until well combined.
- Divide the batter equally into bowls.
- Whisk the 3 tbsp cocoa powder with the 3 tbsp of hot water then pour it into one of the bowls to make the chocolate layer. Mix the chocolate chips into the chocolate bowl.
- Line a 12-count muffin tray with paper liners. Alternate between the two batters by scooping 1 tbsp of each into each muffin cup. Repeat until all the cups are filled. If there is any remaining batter, top any of muffins with a spoonful. Swirl the batter gently using a toothpick to create a marble look.
- Bake the muffins for 20-22 minutes, until the tops are firm to touch.
- Let cool completely. Keep stored in an airtight container for up to 4 days, or refrigerate for up to a week.
How many grams in your cup?
Hi Emily, I don’t have the measurements available in grams, but after a quick google search it seems like its around 100 grams. I kept seeing mixed amounts anywhere from 92-120 grams so I’m not sure of the exact conversion
Once again, ANOTHER delicious recipe!!!! Made these as a dessert and served with fresh cut strawberries and Trader Joe’s Coconut Whip Cream.
Thank you so much, Brigitte!