These Gluten-free Banana Muffins with cocoa & honey are naturally low fat, dairy-free and nuts-free. They’re so fluffy and delicious, you would never guess that they’re super healthy too!
How can you possibly resist a yummy freshly baked muffin that’s packed with oh-so-good-for-you ingredients?
Perfect for breakfast or to snack around during the day, these gluten-free banana muffins are deliciously soft and rich and are way too easy to make.
Plus, they’re secretly super healthy, gluten-free and dairy-free, and awesomely free from refined sugar.
Just all-natural, wholesome ingredients that are good for your body.
My favorite thing is that these gluten-free banana muffins are ready in less than 30 mins and take just 1 bowl to prepare.
The recipe is extremely simple and requires just 7 simple ingredients that you probably have in your kitchen already, such as: ripe bananas, cocoa powder, eggs, rice flour, honey and healthful extra-virgin olive oil.
Making these gluten-free banana muffins couldn’t be easier. All you have to do is mix all your ingredients, either in a food processor or a stand-mixer (I use this super efficient mixer {affiliate}). Alternatively, just place all ingredients in a large bowl and mix until combined.
These gluten-free banana muffins taste as good as they look, and make the perfect little treat to enjoy anytime of the day. I love to have mine in the morning with a nice cup of tea, and I can’t help drizzling a little honey over the top. Trust me, it’s simply divine.
These gluten-free banana muffins are SO indulgent, fluffy and have the perfect sweetness balance. I make them all year round. Even in the summer months, they are great for picnics or for snacking around on a day at the beach.
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DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
Gluten-free Banana Muffins
Ingredients
- 2 large eggs beaten
- 140 gr rice flour (1 cup + 1 tbsp)
- 2 tbsp good quality dutch cocoa powder
- 2 tbsp favorite honey
- 120 ml light extravirgin olive oil (1 cup)
- 2 very ripe bananas mashed
- 1 tsp baking powder
Instructions
- Pre-heat oven to 180C/1 60C fan/ 375F
- Beat eggs until light, then fold in the flour, followed by cocoa powder, honey, olive oil and mashed bananas. Finally, add the baking powder and mix until just combined.
- Divide the mixture into the muffin tin filling 2/3 of each mould.
- Bake for 15-20 min or until a skewer comes out clean.
- Cool in the tin for 10 mins then serve.
- Store in an airtight container for up to three days.