Gluten Free Banana Berry Muffins

Gluten-free, lightly sweet, and full of tasty berries these muffins get a nicely moist texture from coconut butter, rather peanut butter or nut butters.

Gluten Free Banana Berry Muffins


  • ¼ cup milk (dairy or non-dairy)
  • ½ cup pure maple syrup
  • ½ cup coconut butter
  • 2 ripe bananas
  • 2 large eggs, room temperature
  • 2¼ cups gluten-free rolled oats
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • ½ cup chopped fresh strawberries or blueberries


Preheat oven to 350°, line a 12 count muffin tin with parchment paper liners. Add everything but berries to a high-speed blender, process until smooth, tamping as needed.

Scrape batter out into a small mixing bowl, gently stir in berries.

Divide batter into muffin tin.

Bake for about 35 minutes, until muffins look done. Let cool for a few minutes, then transfer to a cooling rack. Muffins may feel soft, but firm up with cooling.

Makes 12 muffins.

Coconut butter measure best if slightly warmed up, so it is smooth. A quick 20 to 30 seconds in the microwave helps.

Muffins freeze well.