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Gluten free, refined sugar free, nut free, FODMAP friendly
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 12 medium muffins


For the banana muffins:

  • 125 g brown butter well browned
  • 300 g ripe banana mashed
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla bean paste
  • 2 eggs I use 700g sized eggs
  • good pinch of sea salt flakes I promise it makes everything better!
  • 1/4 cup milk of choice
  • 1/2 tablespoon apple cider vinegar
  • 1 cup fine brown rice flour 160g
  • 3/4 cup tapioca flour 90g
  • 2 tablespoons coconut sugar or brown, but that will add a refined sugar component
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Mix ins:

  • 100-125 g blueberries
  • 100 g chocolate chips or roughly chopped chocolate refined sugar free if you want to keep it refined sugar free
  • Sea salt flakes optional



  • Preheat the oven to 180 degrees Celsius.
  • Brown the butter as per your preferences. If you’ve never browned butter before, follow the link to the banana bread recipe for some tips.
  • Once the butter is browned to your liking, add the mashed banana, a pinch of sea salt and some vanilla bean paste. The butter will stop browning when you add the banana, so make sure you’ve actually browned it first. It should smell nutty, start bubbling, and have golden flecks under the bubbles.
  • Cook the banana in the butter for 5-10 minutes, until the banana is fragrant smelling. This is particularly important if you’re using unripe bananas – you want to encourage as much banana flavour as possible. Once cooked, set aside to cool. You don’t want to scramble the eggs.
  • While you’re waiting, mix the plant milk of choice and apple cider vinegar together in a small bowl to form buttermilk. This will help give the loaf some oomph.
  • In a mixing bowl, mix together the flours, baking soda and powder, spices and coconut sugar. Add this to the banana mixture, and stir thoroughly to combine.
  • The banana should have cooled a bit, so add it to the flour mix along with the maple syrup. Stir to combine, and then add the eggs and buttermilk. Stir again. The mixture should look a bit fluffy.
  • Finally, add most of the blueberries and chocolate chips and stir through. Reserve a few to top the muffins, if you fancy.
  • Divide the mixture into 12 greased muffin holes. My tray is quite old, but the muffins didn’t stick at all. It is an average sized muffin tin. Top with reserved berries and chocolate.
  • 10. Place the muffins in the oven for 20-25 minutes, or until the tops are golden and a skewer comes out clean.
  • 11. Once cooked, remove the muffins from the oven and allow them to cool slightly before transferring to a cooling rack. You can eat warm or cool. They make a great breakfast on the go, speaking from experience.
  • 12. Store in an airtight container and eat within 3-4 days. They would probably freeze well, too