Gluten Free Banana Chia Seed Muffins

Gluten Free Banana Chia Seed Muffins

I love finding new ways to make banana nut muffins. In this recipe for Gluten Free Banana Chia Seed Muffins, I combined desiccated coconut and cashew meal for a subtle nut flavor. Chia seeds add an extra boost of texture and nutritional value which make eating these bad boys guilt-free. Just kidding. And don’t you just love that soft yellow color?

Gluten Free Banana Chia Seed Muffins

Makes 24 muffins


  • 1 cup gluten free oat flour
  • 1 cup brown rice flour
  • 1 cup cashew meal
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon xanthan gum
  • ½ teaspoon sea salt
  • 5 large overly ripe bananas, mashed
  • ½ cup butter, room temperature
  • ½ cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ cup honey
  • 1 cup desiccated coconut
  • 2 tablespoons chia seeds


  1. Preheat your oven to 375 F. Grease your muffin pan, or use paper cups, and set aside.
  2. In a mixing bowl, combine the oat flour, brown rice flour, cashew meal, baking soda and powder, salt, and xanthan gum. Set aside.
  3. In another mixing bowl, cream the brown sugar and butter using a hand mixer. Add the mashed banana, honey, eggs, and vanilla, and mix well.
  4. Add the flour mixture to the banana mixture, stirring until almost combined. Add the chia seeds and shredded coconut and mix well.
  5. Fill each muffin cup ¾ of the way full. Bake for 18-22 minutes, or until a toothpick inserted in the middle of a muffin comes out clean and the tops are just golden brown.

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