The ONLY Gluten-Free Muffin Recipe You'll Ever Need (With Vegan Option)

I’m obsessed with this muffin recipe, and I know you will be too. Here’s why: you can play around with them to find the perfect flavor (I did berry and chia). They’re low in sugar, high in fiber, high in protein, and are loaded with antioxidants.

Put them in the freezer and they’ll last (practically) forever. They're great for all you beautiful mamas out there -- throw them in your kid’s lunchbox or defrost a few for breakfast on the go.

I can make these in less than 10 minutes, not including oven time, and they won’t give you the normal carb coma. They're gluten-free, and make a great travel snack! Say no to plane food!

The ONLY Gluten-Free Muffin Recipe You'll Ever Need (With Vegan Option)

Makes 12 small muffins


  • 1/3 cup quinoa flour
  • 1/2 cup quinoa flakes
  • 2 Tbsp. raw honey
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. Himalayan salt
  • 2 very ripe bananas
  • 2 eggs
  • 1.5 cups fruit/nuts of your choice

Notes on ingredients

For add-ins like fruits, nuts, superfoods etc., it should all equal 1-1.5 cups. So, for my berry version in the picture above, I used 3/4 cup blue berries and 3/4 cup strawberries. If you want more fruit, feel free to add it, just know you’ll have a "wetter" muffin.

Some of my favorite flavor combos are:

Blackberry + chia (add 1-1.5 cup blueberries + 2 tbsp chia)

Apple + walnut + cinnamon

Blueberry + spirulina (add 1-1.5 cup blueberries + 2 tbsp spirulina)

Strawberry + rhubarb

Carrot + pecan (shred carrots)

Lemon zest + blueberry

Quinoa Flour: I use this flour because it’s light but packed with protein. When I want a heartier, earthier taste, I’ll use spouted spelt or oat flour, and for a smoother texture coconut flour is great!

Raw Honey: I use honey because I love the taste, but you could really skip the honey if you’re watching your sugar. The natural sweetness of bananas (plus berries, if you use them) is more than enough. Also feel free to sub other sweeteners, like brown rice syrup or 100% maple syrup.

Eggs: Buy cage-free, organic eggs. I always try to get mine from a CSA or farmers market. Fresher the better! If you’re vegan, feel free to use a flax egg, but add an extra banana for moistness.

If your bananas feel small, use an extra one. They really help make it a moist, delicious muffin!


Preheat your oven to 400 degrees Fahrenheit.

Combine flour, flakes and other dry ingredients in a bowl.

In separate bowl, mix eggs, honey and mashed banana. You want this wet mixture to be a smooth as possible. Put your honey is a warm water bath if it’s not pourable.

Grease your muffin pan with coconut oil or ghee.

Fill muffin tin halfway, garnish as you like (I added fresh strawberries!)

Bake for 20-25 min, or until your desired softness. I like mine a little on the moist side, because I find they taste better if they begin to cool while still a bit moist. So I check them at around 18 minutes.

Notes on directions

Sometimes I'll double the recipe and make BIG muffins … you know, the ones that bubble over the sides. Yum!

Depending on altitude, you may want to play with the oven temperature.

Eat. Share. Enjoy.

Ready to learn more about how to unlock the power of food to heal your body, prevent disease & achieve optimal health? Register now for our FREE Functional Nutrition Webinar with Kelly LeVeque.

Danielle DuBoise

Co-Founder Of Sakara Life
Danielle is a New York City-based entrepreneur and co-founder of Sakara Life, an organic, plant-based meal delivery program that sources fresh, local ingredients to provide optimized nutrition for busy urbanites. Hailing from the spiritual mecca that is Sedona, Arizona, Danielle came to New York City as a chemistry collegiate. Supporting herself through school as an actress and model, she found herself caught in the throes of a dysfunctional relationship with food and dissatisfied with her own body. A search for a life change, a more soulful connection with food and a desire for continued education in the health sciences led her to study at the renowned Institute of Integrative Nutrition (IIN). After graduating from the program and successfully transforming her own relationships to her body and food, Danielle combined her personal experience with her nutrition expertise, to create a meal program that has helped thousands of individuals change their lives through the healing powers of food. Together with her partner Whitney Tingle, Danielle has been featured in Forbes 30 under 30, Oprah's Super Soul 100, the New York Times, and on the Today Show.
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