Recipe: UNREAL, fluffy, gluten-free banana nut muffins

I cannot believe these are gluten-free.

I’ve been whipping these up with some Shakeology or leftover whey protein and they are UNREAL.


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They have this wonderful crust on top, almost like a gluten-filled muffin (ha!) gluten-free muffins!



and each one is incredibly light and fluffy inside. Really, it’s better than some regular-gluten cupcakes. gluten-free banana nut muffin


Here’s the recipe- enjoy!


Recipe: Gluten-Free Protein Banana Nut Muffins



  • 1/2 cup almond flour
  • 1/2 cup quinoa flour
  • Optional: 1 scoop whey protein powder or vanilla Shakeology
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 tbsp stevia
  • 2 very ripe bananas
  • 2 eggs
  • 1/2 cup almond milk
  • 1 cup walnuts (optional)



  • Preheat oven to 400 degrees F.
  • Combine wet ingredients (bananas, eggs, almond milk) in mixer.
  • Combine dry ingredients separately (all but walnuts). Whisk/sift together to combine.
  • Slowly combine the dry ingredients with the wet ingredients in the mixer.
  • If using walnuts, slowly mix in 1 cup of walnuts to batter.
  • Pour batter into cupcake liners (or pre-greased cupcake tin) using 1/4 cup measuring cup.
  • Place and cook in oven for 15 minutes, or until toothpick comes out 95% clean. (I’ve found that due to the moist nature of the banana, you might have a LITTLE bit of crumbs/batter on the toothpick. That’s okay in my book!)


Enjoy! Would you ever try this gluten-free banana nut muffin recipe? Share it! Let me know what you think!


In peace & health,

Amanda & the Fit Family

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