Sunday Muffins

Every Sunday (or really any day I have a few hours) I whip up a double batch of banana muffins. These are a hit or my kids and make a quick snack, lunch box addition or running-late-breakfast a cinch! 

Adapted from Oh She Glows, here is my favorite simple banana muffin! 


  • 3/4 cup mashed ripe banana (about 2 medium)
  • 3/4 cup + 2 tablespoons  unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 1/4 cup  pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 cup coconut oil, melted
  • 2 cups gluten free flour (I usually use oat flour)
  • 4 to 6 tablespoons  coconut sugar 
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cups fruit of choice or chocolate chips!


  1. Preheat oven to 350°F and grease/line a muffin tin. 
  2. In a medium bowl, mash bananas and measure out 3/4 cup. If you have any leftover mashed banana you can freeze it for a smoothie later!
  3. Place mashed banana into medium bowl along with the maple syrup, and vanilla. 
  4. Measure out the milk and add vinegar, stir. The milk should curdle and thicken. Add to the banana mixture. 
  5. Melt the coconut oil and set aside. 
  6. In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda).
  7. Stir coconut oil into the wet mixture. Pour wet ingredients onto the dry ingredients and stir until just combined. 
  8. Gently fold in your fruit or chocolate. 
  9. If using oat flour, you may want to let your batter sit a while. This will allow the oat flour absorb all of the liquid and cook to be more moist and bouncy. 
  10. Spoon a heaping 1/4 cup of batter into each muffin tin, filling each tin about 3/4 full (they will be almost full, but this is normal). 
  11. Bake at 350°F for 23 to 27 minutes until a toothpick comes out clean. I baked them for 25 minutes.
  12. Cool in pan for 5 minutes and then transfer muffins to a cooling rack and cool.