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Gluten-Free Banana and Spinach Muffins

Course Snack
Cuisine American
Keyword breakfast muffins, dairy-free muffins, Gluten-free muffins, snack muffins
Servings 18 standard size muffins
Author Carolyn


  • 1 cup all-purpose gluten-free (GF) flour
  • 1 cup almond flour
  • 3/4 cup organic blend coconut palm sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/4 tsp ground cinnamon (or 2 drops doTERRA Cinnamon Bark essential oil)
  • 1 tbsp freshly grated lemon zest (or 4 drops doTERRA Lemon essential oil)
  • 1/3 cup canola oil
  • 3/4 cup almond milk or any plant-based milk of your choice
  • 1 large egg, bring to room temperature
  • 5 oz. package of fresh organic baby spinach
  • 2 large organic ripe bananas
  • 2 1/2 tsp pure vanilla extract
  • 1/4 cup toasted sliced almonds, optional


  1. Preheat the oven to 350 degrees. Line the muffin pan with cupcake liners.

  2. In a large bowl, whisk together the all-purpose GF flour, almond flour, sugar, baking powder, baking soda, salt, ground cinnamon, and lemon zest.
  3. In a blender, add the canola oil, almond milk, egg, spinach, bananas, and vanilla extract. Puree the ingredients until smooth.
  4. Then gently fold the spinach and banana mixture into the dry ingredients. Avoid over mixing.
  5. Fill each muffin cup 2/3 full. If using the sliced almonds, sprinkle a few on top of each muffin batter.
  6. Bake for 18-20 minutes or until toothpick inserted in the center of the muffin comes out clean.