Gluten-Free Banana, Walnut and Raspberry Yogurt Mini Muffins

A lot of people struggle in the morning with eating breakfast, let alone packing a proper lunch. Mini-muffins are perfect for people who don’t have a big appetite in the morning, or who don’t have a lot of time. You can store them during the week for when you’re in a rush, and they’re gluten-free!

I found these cute little muffin tins in my basement yesterday, and I’d been meaning to make muffins anyways so it all worked out. I was also out of eggs once I’d already started making these muffins, so I decided to just try out eggless and it worked surprisingly well. I was expecting them to be a little dry because let’s be honest, gluten-free and no eggs can be a bit of a flop sometimes. Those of you who have attempted gluten-free baking before, you may have encountered that dreaded “grainy” texture; I’m happy to say you can’t tell the difference with these ones.

If you feel that small muffins aren’t your thing, you can always double-up the recipe to make large ones and adjust the baking time, or make double the small ones for more bite-sized muffins.Mini muffins text


Makes about 12 mini muffins

  • 3 over-ripened bananas
  • 1/4 cup vegetable oil
  • 1/3 cup raspberry yogurt
  • 1/3 cup white granulated sugar
  • 1 tsp. vanilla extract
  • 3/4 cup gluten-free baking flour mix (they carry these at most grocery stores)
  • Pinch of salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 cup chopped walnuts, plus some for topping muffins


Preheat oven to 350 degrees F.

Mash bananas in a large bowl until smooth. Mix in oil, yogurt, sugar and vanilla extract until it is all the same consistency and colour. In a seperate large bowl, gently mix flour, salt, baking soda and baking powder. Gently fold the banana mixture into the dry ingredients with a fork and mix until smooth, but do not overmix or use an electric beater. Add in chopped walnuts, then pour the batter evenly into silicone baking cups or a greased muffin tin.

Bake for 15-25 minutes until lightly golden on top, and you can stick a toothpick into the middle and have it come out clean. Top with remaining walnuts if desired and store in an airtight container for up to a week.Gluten-free Mini MuffinsMini Muffin Close-Up

5 Comments Add yours

  1. sharedblogg says:

    Very nice!

    1. Thank you! I’m still surprised that gluten-free and eggless muffins actually turned out well haha

  2. dragosbalan1 says:

    Looks like I could eat a MILLION of those *drool*

    1. I should have made more!

  3. Jane says:

    These sound great! I might have to give them a try.

Comments & Questions

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s