Got 5 Minutes? Here is The Easiest Gluten Free & Grain Free Muffin Recipe Ever!

145 responses

  1. Eryn Lynum
    May 2, 2013

    I cannot wait to try these. I love that all of the ingredients are common things that we almost always have in our house. And only 5 minutes? That’s the perfect “I’m desperate for something sweet right now!” snack! Thanks for the recipe!

  2. Ani
    May 3, 2013

    I am interested to try these!  My brother is gluten free and usually the muffins I make are made of weird flours and extracts.

  3. Rise And Shine Life
    May 4, 2013

    I’m looking forward to making these! My husband can have bananas, but any suggestions for replacing the bananas so I can enjoy them, too? Unfortunately, bananas & I don’t get along :(

    • hallecottis
      May 5, 2013

      @Rise And Shine Life try chunky applesauce (, just make sure it is thick applesauce, unsweetened.  It should work just fine :)

      • Mallory
        June 13, 2013

        hallecottis how much applesauce should we use? I too cannot eat bananas and I really want to make this recipe! Thanks so much! :)

      • hallecottis
        June 13, 2013

        @Mallory hallecottis I would use 1/2 cup to 2/3 of a cup.  The recipes calls for 2 medium bananas and 1 medium banana = 1/3 cup smashed.  I am whipping up a batch now and will let you know what works.

  4. Lynda Bell Wooden
    May 5, 2013

    Cynthia Burdick

  5. Sandy Hayes Schultz
    May 5, 2013

    Just put a batch in the oven!

  6. Susie Rodgers
    May 5, 2013

    I made some this morning also. Chia seeds and Carob chips.

  7. helkat
    May 6, 2013

    I have them baking as I type.. they look great so far.  Can’t wait to taste!

  8. helkat
    May 6, 2013

    I would suggest putting them into a paper casing.  I spent more time trying to get them out of the pan than I did making the batch (and i greased well).  Lol

    • hallecottis
      May 6, 2013

      @helkat I used coconut oil and they seemed to be fine for me.  Thanks for the heads up!

  9. mikezielonka
    May 6, 2013

    You GO HALLE!  Your “rant” is spot on!!!!!!! :)

  10. Mandi Siccardi
    May 6, 2013

    Made these tonight with Enjoy Life mini chips. Had to keep telling my kids “No, you can not eat any more.” They would have eaten all of them had I let them. So Yummy, two thumbs up.

  11. Whole Lifestyle Nutrition
    May 6, 2013

    Yeah Mandi! :)

  12. Mandi Siccardi
    May 6, 2013

    Thanks whole lifestyle for posting. My middle child is gluten sensitive and my oldest son plus myself have the gene to be. I have been searching for a muffin recipe since we have gone grain free in our house. My children thank you.

  13. Whole Lifestyle Nutrition
    May 6, 2013

    LOVE Mandi, you are so welcome. I am thinking of playing with this recipe a bit and am going to try replacing the bananas with homemade chunky applesauce…maybe and apple spice muffin? :)

  14. Alena
    May 6, 2013

    These were a hit at our house.  I used a large ripe plantain instead of the bananas and topped with dark chocolate chips and unsweetened dehydrated coconut. Looking forward to trying more combinations soon! Thanks for the recipe :)

  15. Alena
    May 6, 2013

    These were a hit at our house.  I used a large ripe plantain instead of
    the bananas and topped with dark chocolate chips and unsweetened
    dehydrated coconut. Looking forward to trying more combinations soon!
    Thanks for the recipe :) Oh, and I used coconut oil on the pan and had no trouble with them sticking..although I could see it being a possible problem with a well seasoned pan?

  16. Linda Marie Walsh
    May 7, 2013

    I just made these muffins. Waiting for the last couple of minutes until they are done. :D My son is celiac and I am sure he will be surprised.

  17. Tami Salzmann
    May 7, 2013

    loved these. I used coconut and chocolate chips on top.

  18. thalianm
    May 9, 2013

    I’m looking forward to trying this recipe. Looks really, really good and bananas are a fave here. On another note, the printer app you use in this post ended up printing out 3 pages for this one recipe. Might wanna look into changing that. Anyway, thanks.

    • hallecottis
      May 10, 2013

      thalianm thank you so much for bringing that to my attention! :)

  19. Dana at Celiackiddo
    May 9, 2013

    WOW, these look amazing! I love a fast easy and delicious looking recipe. Thanks so much for sharing! I’m going to repin this asap :)

    • hallecottis
      May 10, 2013

      Dana at Celiackiddo Thanks for sharing, as always I so appreciate it!

  20. Kate
    May 10, 2013

    Definitely going in my recipe book! I love how simple and flexible they are – ideal for brain-dead days (which, let’s face it, is almost every day). One tip, though: if you’re using frozen, overripe bananas, you’re going to want to add 2/3 of a “regular” banana and a pinch more baking soda. It’ll increase the baking time by about 5 mins, too.

    • hallecottis
      May 10, 2013

      @Kate Thanks Kate, glad you let us know this.  I have some frozen mashed bananas that I just pulled out of the freezer!

  21. thtyrell
    May 12, 2013

    Can I mix the chocolate chips and/or fruit in with the mix? Instead of just putting them on top. Thanks!

    • hallecottis
      May 12, 2013

      Sure can! I just made a batch tonight and did just that and they turned out fantastic!

  22. brownjackie624
    May 13, 2013

    made these today using white vinegar? is the apple cider only for health purposes? These were soft and very peanut flavored, which I loved with a glass of milk. thanks for the recipe.

  23. radicalgeekery
    May 13, 2013

    This was delicious! I just made it this evening and I’ll definitely be making them again. Thanks for he recipe. :)

  24. Eryn Lynum
    May 16, 2013

    This morning I had a couple of black bananas just about to pass beyond the edible point, so I finally got around to making these muffins. Oh my goodness, these are brilliant! Definitely going to be a new staple in our house!

  25. Allyson All Our Days
    May 18, 2013

    These turned out amazing! We made some with coconut on top earlier this week:
    This morning we experimented with orange extract and poppy seeds…yummy!
    Thanks so much for sharing this recipe…it’s quickly becoming a regular in our home :)

    • hallecottis
      May 18, 2013

      Allyson All Our Days looks delicious!  Can’t wait to try your version :)

  26. KM
    May 21, 2013

    These were amazing! I topped them with dark chocolate, coconut and cranberry. I’m hooked! I can’t wait to try them with chunky apple sauce as a substitute for the bananas. Thanks!

  27. JD
    June 5, 2013

    Do you think it would be possible to add cocoa powder to make these a chocolate muffin instead? If so, how much cocoa powder would you add??

    • hallecottis
      June 5, 2013

      That should work just fine. I would start with 1 tbsp and work my way up from there. Taste the batter and adjust as needed.

  28. mpjewels17
    June 20, 2013

    How many calories are in one of these?

  29. Jellip99
    July 27, 2013

    Can you use regular butter instead of the nut butter? I don’t own any and only have regular butter in the house at the moment, help please.

    • hallecottis
      August 8, 2013

      Jellip99 regular butter would not work unfortunately.

  30. Janette
    July 29, 2013

    Hi. I am looking forward to trying this. Have you tried using lemon juice for the ac vinegar?

    • hallecottis
      August 8, 2013

      @Janette I have not.  If you try it, let us know how it turns out.

  31. Powellburns
    August 8, 2013

    I can’t get nut butter where I live so what could I use as an alternative please? 
    Thanks, can’t wait to try the recipe!

    • hallecottis
      August 8, 2013

      @Powellburns Can you get some nuts and make your own nut butter in a blender?  That would work just fine.

  32. Gluten Free Granola
    August 8, 2013

    Good post.  These muffins look more like cookie.

    • hallecottis
      August 8, 2013

      @Gluten Free Granola Agree, that one of these picture does look like a cookie, just the angle the photo was shot, I can assure you they are muffins :)

  33. SadieFlynn
    August 13, 2013

    Do these come out pretty fluffy? Or are they dense?

  34. Rachel
    August 17, 2013

    Good evening!
    I tried to cook them today, but when they had about 13 min in the oven the batter sank in the middle section. Do you know what could be the problem? The flavor was delicious though! 
    Thank you!

  35. hallecottis
    August 17, 2013

    SadieFlynn mine weren’t dense at all, but I wouldn’t consider them fluffy either.  They have the consistency of a zucchini bread or other sweet bread

  36. hallecottis
    August 17, 2013

    @Rachel I think they rise better as mini muffins.  Also, I noticed that if I use large bananas they sink quicker.

  37. Moondragon007
    August 22, 2013

    Can you use tahini in these? I’m allergic to peanuts and almonds, and cashew butter is dang expensive!

  38. hallecottis
    August 22, 2013

    I bet you could but I would add a bit more sweetener if using tahini.

  39. Christie
    September 3, 2013

    I just re-blogged these babies! Amazing! I think I did it right with links back. Thanks for sharing!

  40. JenniferLynn
    September 16, 2013

    Do these have a strong banana flavor?

  41. pdslk
    September 29, 2013

    Thank you for this recipe. I’m going to try it today. If you want to print it, just
    highlight what you want!!

  42. Erin Camden
    November 29, 2013

    These are DELICIOUS and very easy to make. I do not follow a GF diet, but my son has a classmate that has celiac disease and I didn’t want to send cupcakes for a party without including this student! My son loved them as well as everyone in the class! They are moist and I love that you don’t have to have any special flour to make it! Thanks!

  43. mmorrow
    December 25, 2013

    I’m trying gluten free with my youngest (18 months) and we do a lot of baking. I would hate to give up that time with him and his older brother (21 months) :)
    I did these with 3/4 c. apple sauce and had to add about 5 minutes more to the time to make sure the centers weren’t doughy.
    Thanks for the recipe. The muffins are still too hot to try but the boys are looking forwards to them!

  44. Leesa
    January 4, 2014

    thanks for this great recipd! I wanted to make a snack to take for a play date where both of his friends are gluten intolerant. ALL the boys scarfed these down…. no left overs!:-(……and mom wants the recipe. I was so surprised how delicious these were and very few ingredients..,plus normal stuff most people have around the house. will be making these often! Thanks again for a great recipe!

    • Halle Cottis
      January 6, 2014

      So happy to hear that the whole gang liked them :)

  45. Darraha Johnson
    January 12, 2014

    My one issue with this recipe is the apple cider vinegar. From my understanding that during the process of making it some how there is gluten introduced. I recently found out I have celiac disease and that was one of the big do not eat items.

    • Deborah
      January 13, 2014

      I’d be interested in hearing more about that.

  46. Maureen
    February 12, 2014

    Wow BRAVO! I was very skeptical but gave it a shot and these are great. I added flax and chocolate chips and a little more maple syrup. My family loved them and they are perfect since I’m trying to go gluten-free without them noticing. (Evil laugh). Great for a hit of protein to break up the crackers and cereal I’m trying to minimize. Thanks! I’m sharing on Facebook.

  47. Sabrina
    February 28, 2014

    I’ve made this recipe at least four times and we love it! Thank you for sharing this amazing and super fast recipe!

    My oven is an older one, so my cooking time is different. I bake for ten minutes, shut the oven off, then let cool in oven to prevent sinking (about five to ten minutes). It’s worked the last three times.

    I do add shredded coconut and chocolate chips.

    My family has requested to think of ways to moisten them as mine turn a tad dry, so I’m playing with the amount of honey and considering adding applesauce or shredded zucchini in addition to the bananas. If anyone has other recommendations to add for moisture, please share!

    I like high, full volume muffins so I fill the muffin cup slightly over 3/4 full and they always turn out like a store bought muffin! Keep in mind, the yield is affected and you’ll get a few less muffins.

    • Halle Cottis
      March 3, 2014

      zucchini and applesauce would definitely moisten them up!

  48. Matthew Kennedy
    March 1, 2014

    I’m cooking them now but I put in gluten free corn meal more bananas and peanut butter and honey and maple syrup and two extra eggs the smell alone is making me drool lol

    • Halle Cottis
      March 3, 2014

      How did they turn out? Sounds good!

  49. Matthew Kennedy
    March 1, 2014

    Next time I’m going to use banana mango strawberry and peanutbutter

  50. Tara
    March 13, 2014

    Just made these for my two picky eaters (2yr old & 3yr old)…even though they are full of foods they generally like (bananas/peanut butter (didn’t have nut butter)) they still turned their noses up at them…*sigh* I liked them though – just hoping the bananas don’t bother my tummy though! Thanks for the recipe!

  51. kati
    March 14, 2014

    Well I figured that since I am making these for the 3rd time this week I should post and say thank you for the wonderful/quick/Grain Free option for my family.

  52. Kristin
    March 16, 2014

    I absolutely LOVE these muffins !!!!! I have substituted the banana for applesauce a couple times and they were great !!! I have also used organic peanut butter in place of almond butter, however not as good as the almond butter !! LOVE these !!!

    • Halle Cottis
      March 19, 2014

      So glad you like them! I agree, almond butter has a bit of a sweeter taste then Peanut butter and I feel works better in this recipe.

  53. Mel
    April 2, 2014

    I love these I make them a lot and in large batches :) I use peanut butter and some times homemade sunbutter.

  54. Misty
    April 4, 2014

    My son and I are going flour free…..I am trying these tonight.

  55. christine
    April 27, 2014

    i made these today and LOVED them! they totally satisfied my muffin craving–i recently have started eating gluten-free, and i’ve been majorly missing pastries. Couldn’t believe how healthy, easy & delicious these were–so moist, soft, & perfectly sweet!

    My notes/adaptations:
    – used homemade almond butter for the nut butter :)
    – added about 2 Tbsp ground cocoa-coconut chia seeds, 1 Tbsp ground flax
    – used even a little less than 2 Tbsp honey, & they were still sweet enough because the bananas!
    – added a bit of cinnamon
    – toppings: added dark chocolate chips~makes them so much better, in my opinion! :D

    for those who can eat oats…i think it would be delish if you added some oat flour (just ground up oats)! you would then need to increase the liquid/sweetener a little bit…

    thanks so much for sharing this recipe! will definitely be making these again very soon, & often!

    • Halle Cottis
      May 2, 2014

      Thank you so much for sharing your adaptations! Glad you enjoyed the recipe!

  56. Maria
    May 1, 2014

    those muffins look delicus but what can I use instead of the nut butter I can’t have nuts right know

    • Halle Cottis
      May 2, 2014

      You could try seed butter

  57. Susan
    May 3, 2014

    Haven’t made them yet, but don’t they need almond flour or some other gluten-free flour?

  58. Jeannie
    May 12, 2014

    Do these freeze/defrost well?? These sound amazing and I can’t wait to try.

    • Halle Cottis
      May 12, 2014

      Yep they freeze great!

  59. hiba najem
    May 21, 2014

    hello, the myffins are so so great thank you so much. just one question, why do you think they fell down when i removed them from the oven? thank you!

    • Halle Cottis
      May 26, 2014

      If they fell, they were not done in the middle of the muffin. Cook a bit longer. If they seem brown already, then reduce the temperature and continue to cook until the center is done.

  60. Lori D.
    May 26, 2014

    You have different oven temperatures. You have 400 degrees on this page but on your other page where you post the apple/pear sauce version and the banana version with the nutritional information, you have 375 degrees.

  61. Rachel
    May 27, 2014

    These muffins taste really nice, not overly sweet…but love the amount of almond butter in them! Mine did stick to the muffin tin (used coconut oil as suggested) and liner papers for 3 to test that out. The muffins stuck to the papers as well. Did you wait for the muffins to cool completely before removing them from the pan? Love the recipe but half of the muffin where stuck to pan. :(

  62. Daniel
    June 12, 2014

    Could you make this as a cake. I like the idea of slicing the size I desire each morning.

  63. Laura
    June 17, 2014

    These are awesome!! Can not believe there’s not flour in it. It’s sooo light and delicious! Used peanut butter and dark chocolate chunks. Thanks so much!

  64. Taste Flutter
    June 26, 2014

    Hi there, thanks for the glorious speedy GF recipe. Sorry if this has featured in the last 108 comments – BUT, anyone else (including yourself) have them rise wonderfully then sink straight back down into a little dip? Very Sad :( any solutions let me know!


  65. Michelle
    September 7, 2014

    Just a question, I stuck a toothpick in my muffins after 15 minutes and it came out covered in batter. Stuck them in for 3 more minutes but wanted to know if this is normal… Thanks!

    • Halle Cottis
      September 9, 2014

      They should come out somewhat clean. Are you doing mini muffins or full size muffins? I find that mini muffins do best with this recipe.

  66. Jeanne
    September 13, 2014

    Just made a batch. Pretty tasty. I used sunflower butter since I’m attempting to bring them into school for cupcakes. Son says more carob chips!

  67. Michelle
    September 15, 2014

    Just made these with 1 cup pumpkin purée and they are awesome! Added spices and walnuts and they are perfect for the fall! Thanks!!!!

    • Halle Cottis
      September 17, 2014

      I was just thinking of doing this! Glad they turned out! :)

  68. Debra
    September 19, 2014


  69. Debra
    September 19, 2014

    I often substitute applesauce for bananas, and I add a little flax (1/4 to 1/2 cup) because the applesauce is more watery than bananas.

  70. Lisa Kerr
    September 21, 2014

    I just made these with Sunflower seed butter as the kids can’t have nut butters at school and the inside is green!! I’m not sure why? They still taste great though!

    • Halle Cottis
      September 25, 2014

      That is a normal reaction with sunflower seeds, you are fine to eat them.

  71. sue
    October 13, 2014

    So glad to know that!! I made two dozen with sunbutter, and they just keep getting greener! But these are fantastic. My GF kids love muffins for breakfast, but I hate giving them protein-free starch in the morning. These are the perfect solution. Thanks!

  72. laneybird
    October 15, 2014

    i LOVE theese muffins ! i make them for my little brother who is glutten free . I am going put this recipe on my blog !

  73. Mellina
    November 16, 2014

    I’ve read through all the comments and didn’t see the following question posted: is there a substitute for the egg? Sorry if this is a repeat question and I missed it. This recipe is truly delicious, truly 5 minutes, and the muffins have turned out perfectly each time, thank you! Now trying to deal with an egg allergy. Applesauce maybe and if so, how much?

    • Halle Cottis
      November 18, 2014

      I have not tested this recipe without eggs. I do feel it is an essential ingredient for the success of this recipe. If you do sub it out, I would had some baking powder.

  74. karlee
    November 25, 2014

    Can i use all peanut butter instead of nut butter? We cannot have almonds unfortunately, or regular butter.

    • Halle Cottis
      December 4, 2014

      Sure, not sure how it will taste, but do let us know. :)

  75. Daizee
    November 26, 2014

    This recipe wirks beautifully with butternut squash. Going to try pumpkin now.

  76. AT
    December 7, 2014

    Can these be made with an egg replacement like a chia/flax egg? Thank you.

  77. Melody
    January 11, 2015

    Made these today as mini-muffins. Wow they are so delicious! Thank you for sharing!

  78. Jessica Rietema
    February 9, 2015

    Would these freeze ok to save for later? Thanks! Jessica

  79. Taz
    February 12, 2015

    I made a half batch. I was afraid of another gross gf recipe. I was pleasantly surprised for fluffy lil muffins! Here is what I did:

    I used half almond and half peanut butter
    I used 1 1/2 TBS RAW honey
    I used 1/4 cup mini chocolate chips

    The rest as written. Next time I will make a full batch, use riper (way more brown spots, more like almost black bananas, or mostly brown), use ONLY peanut butter.

    I loved the texture. The almond butter made these more bland than I would have liked. I will be posting these on my site! Thank you!

  80. Kelly B
    February 13, 2015

    This looks amazing! And no flours? Wow! I was wondering if I could add some gluten free protein powder to this to make them protein muffins?

    • Halle Cottis
      February 19, 2015

      There is a lot of protein already in these with the nut butter.

  81. Lisa
    February 14, 2015

    These are awesome!! I have made these twice now.. since it has only been two days since I found the recipe, that is great! First time I made these as written, but cut recipe in half… ya know to be safe incase I didn’t like them. Unfortunately when it comes to GF baked goods, they usually are nasty. I definitely recommend using a brown or almost black banana for ultimate sweetness. I used half peanut butter and half almond butter. DELICIOUS.. how good were they? Well my non GF adult son, who bugs me like crazy devoured half of them!
    So my second attempt I baked a sugar pie pumpkin. Scraped out 2/3 cup. Added some ground ginger, nutmeg, allspice, cinnamon and cloves. I never use exact measurement with honey usually, so I used two TBS from my silverware drawer. I also put two semi sweet chocolate chips on top. YUMMERS! After baking half the batter, I stirred in 1/4 cup GF mini chocolate chips. Still yummy. The pumpkin flavor would have been better if I used fresher pumpkin, but these were picked 5 months ago. I also took some salted cashews and a couple almonds and made my own nut butter. I wanted a more light flavored nutbutter for the pumpkin. Again, same son ate half of my muffins! Then I told him they were GF and he fake barfed. DORK. But he said they were really good.
    The ACV, or any vinegar is crucial to this recipe, along WITH the baking soda. Thank you so much.

  82. Julie
    February 15, 2015

    I made these without eggs and they were perfect. I used ener-g egg replacer plus a full teaspoon of baking soda. I used the mini muffin tin and baked at 375 for 10 mins. They were yummy!! Thank you.

  83. Danielle
    February 18, 2015

    Wow!!! Thank you!! Been craving my mom’s not gluten free banana bread and this recipe tasted just like it!!! I used peanut butter as my nut butter and wow! You can’t taste it. I have spread the word!!! You go girl!!! Thank you! Thank you :)

    • Halle Cottis
      February 19, 2015

      So happy you are enjoying these muffins :)

  84. Faith
    February 20, 2015

    Oh my word! I was looking for gluten-free muffin. I came across your website and found the recipe. I made it to my kiddos last night ..they were all over it. Thank you!

    • Halle Cottis
      February 25, 2015

      So happy you enjoyed them!

  85. Allie
    February 21, 2015

    Hi! So, I love these muffins…love them. My only problem is that nut butters are spendy. Do you think that coconut butter (homemade or other) would work in this recipe in place of the nut butter? I know it would change the protein content, but would it work beyond that?

    Thank you! Good job!

    • Halle Cottis
      February 25, 2015

      Glad you enjoyed the muffins. Unfortunately, coconut butter probably would not work. You can always buy the nuts and make your own nut butter to save money.

  86. Lucy Linde
    March 10, 2015

    These muffins are FANTASTIC! I started a gluten-free diet two years ago, and after a couple of months I stopped even trying to bake. I couldn’t really find anything I liked. I gave this receipe a chance – and I am SO HAPPY I did. My son just ate 3-4 minimuffins in the go, and asked for me to make a batch for his friends. I also munched some – and THEY ARE ADDICTIVE! I tried with peanut butter & apple sauce and added dried apples cut in small squares as topping. I found that this combination was a bit to dry, so I added two drops of blueberry sirup and violá – instant winner.
    Thank you! :-) Ps: I just bought your online book – I am all excited ;-)

    • Halle Cottis
      March 19, 2015

      Lucy so happy that you are enjoying these little gems! There are some pretty incredible recipes in my cookbook! Be sure to check out the super easy gluten free and grain free pasta recipe!

  87. Hazel
    March 14, 2015

    Just came out of the oven…sampled one and…oh my!!!!….so light & fluffy…..didn’t have 1 cup of almond butter so I made some cashew butter and only thing I added was 1tsp of flaxseed…..amazing recipe!!!!! Tks so much!!!

    • Halle Cottis
      March 19, 2015

      Your version sounds delicious!

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