Gluten-Free Banana Amaranth Muffins

I have a feeling these are the last days of summer.
It’s a bit cooler, days seem shorter.
Still, I foresee many more weeks of mostly outdoor play, which is something that makes my mother-heart happy.

Yesterday the kids spent the better part of the afternoon jumping on the trampoline, playing on the swing set.  By midafternoon, their lunch of steamed brocolli, brown rice, & Fieldroast had long worn off.  Hyrum & Asher were begging for “something to eat.”  I had plenty of ripe bananas, sugary sweet, flecked with brown spots all over.

Banana bread?  No.
“Banana cupcakes,”  Hyrum suggested.
I struck a compromise.  Banana muffins.

I pulled out this dusty ol’ recipe (circa a few years ago) & revamped it.  Made it gluten free,  thanks to some flours I received from Bob’s Red Mill.

(Note:  A Bob’s Red Mill giveaway of these flours & others, coming up later today.)

In this recipe, I use Bob’s gluten-free all purpose baking flour & Bob’s amaranth flour.  In my old recipe, I grind my own flour from amaranth seed using my Blendtec.  Since amaranth is a harder-to-find grain, already milled amaranth flour may be your best option if you’re using it in baked goods.  Amaranth is gluten-free grain (actually a seed, similar to quinoa in that way), that is high in protein.  It’s one of my favorite cooked breakfast cereals & like adding a 1/4 c. or so to pancakes or waffles to add a nutty, rich flavor.

I like how versatile the all purpose flour is.  You can use it cup for cup to replace white flour & you don’t have to worry about adding any fillers or gums.

That said, I don’t like it in everything.  I tried it in my first batch of chocolate chip cookies, but decided I didn’t like the slight aftertaste of fava bean flour (one of the flours in the mix) mixed with the taste of chocolate chips, so I opted for a combination of Bob’s white rice flour & almond meal instead (a beautiful combo).

In combination with the right ingredients, the all purpose flour works like a charm.  In this recipe, I like it paired with the nutty amaranth flour which complements the sweetness from the bananas & applesauce.

I know, I have a lot of photos of little fingers grabbing treats.

It’s funny, because if I had it my way, I would demand cleaner shots without all the grabby hands, but this is real life.  I bring out the treats, & every little body comes flocking, anxious to have the first bite.

Gluten-Free Banana Amaranth Muffins

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 60 minutes

Yield: 12 large muffins

Serving Size: 1 muffin

Calories per serving: 194 w/out walnuts, 243 w/ walnuts

Fat grams per serving: 1 g w/out walnuts, 6 g w/ walnuts

Gluten-Free Banana Amaranth Muffins

Gluten-free, vegan banana amaranth muffins. Amaranth flour gives these goods a nutty, earthy flavor. Perfect for breakfast on-the-go. Or as the case may be, an afternoon snack.


  • 1 1/2 c. Bob's Red Mill all-purpose gluten-free flour
  • 1/2 c. Bob's Red Mill amaranth flour
  • 1 c. organic evaporated cane juice
  • 1 c. stevia in the raw (or an additional c. of sugar)
  • 2 tsp. baking soda
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 tsp. vinegar
  • 1 1/2 tsp. vanilla
  • 1 tsp. butter extract (optional; btw, it's vegan)
  • 2 c. applesauce
  • 2 c. mashed ripe bananas (about 3 medium/large bananas)
  • 3/4 c. walnuts, chopped


  1. Preheat oven to 350 F.
  2. Lightly spray non-stick muffin tin.
  3. Sift dry ingredients.
  4. Mix wet ingredients.
  5. Combine.
  6. Gently stir in 1/2 c. chopped walnuts.
  7. Pour batter into muffin tins.
  8. Sprinkle 1 tsp. chopped walnuts on top of each muffin.
  9. Bake for 25-30 minutes, or until the muffins pass the toothpick test.
  10. Remove from oven & cool on cookie rack for 10-15 minutes.
  11. Once completely cool, freeze leftovers, or store in air-tight container for 2-3 days.

Additional nutrition info, per muffin: Without walnuts: 4 g fiber, 25 g sugar, 3 g protein, 100 mg salt, 47 g carbs. Adding walnuts adds .5 g fiber, 1 g protein.

Looking for more vegan, gluten-free healthy recipes?
Check out Diet, Dessert, & Dogs blog Wellness Weekend where you’ll find this recipe & many others.  Also shared at Cybele Pascal.


  1. Danielle
    on July 19, 2014 at 12:45 pm said:

    Thank you for the recipe! I used the template, but substituted my own grain free blend: pumpkin seed, coconut, tapioca, and arrowroot, for the Bob’s. These are the only grain free, egg free muffins that have ever turned out! (And I have made a lot.) Love it! I missed muffins.

  2. babe
    on June 13, 2013 at 3:45 pm said:

    Any idea how it comes out with all stevia no cane juice?

  3. Joya
    on August 29, 2012 at 8:57 am said:

    Those look amazing and I have alot of bananas to use up right now, and I adore the little hands in the pics, so precious!

    • Janae Wise
      on August 29, 2012 at 9:03 am said:

      Thanks Joya! Ripe, brown bananas are PERFECT for this recipe. So use them up & enjoy.

  4. Meg in Progress
    on August 29, 2012 at 8:02 am said:

    These look delicious. I am entering the giveaway so that I can give it a whirl. And I LOVE all the grabby hands. Perfection.

  5. Joy
    on August 28, 2012 at 4:07 pm said:

    I agree, the fingers make those shots even better! Can’t wait to try this recipe and some gluten free baking this fall. I’ve been bad bad bad recently and it’s time to clean up my act. 🙂 xo

  6. Heather G.
    on August 28, 2012 at 10:54 am said:

    Janae, yes we are gluten-free. My father was diagnosed with Celiacs 18 months ago and I had myself and kidlets tested. 3 of my 4 children are either intolerant or have symptoms of it. So we made the choice to go gluten-free. I also am having gallbladder problems so we are nearly fat free….Oh and your friend Jenny Ramsey sent me your way. 🙂 Anyway, I sell Shelf Reliance and they sell a whole Gluten-free line which includes Amaranth, rice flour, quinoa, and other fun things my family can enjoy! Thanks for the recipes. The banana muffins are on my menu!!!

    • Janae Wise
      on August 29, 2012 at 9:44 am said:

      Good for you for going all the way, especially light of your family’s history of intolerance w/ gluten. So nice of Jenny (love that girl) to send you this way. I didn’t know that Shelf Reliance had a gluten-free line, awesome.

  7. Rachel @ My Naturally Frugal Family
    on August 28, 2012 at 9:43 am said:

    I just made some banana coconut muffins (ala Dreena Burton) yesterday…completely delish (in prepping for her Let Them Eat Vegan book review).

    I will have to try yours next they look quite scrumptious!

    P.S. I think the kids hands in the pics just illustrate that the food pictured is yummy because they can’t keep their hands off of them 🙂

    Have a happy Tuesday Janae!

  8. Heather G.
    on August 28, 2012 at 7:15 am said:

    Never had Amaranth before. I’m gonna have to try these!!!

    • Janae Wise
      on August 28, 2012 at 9:00 am said:

      Hi Heather, welcome! Amaranth, if you can get your hands on it, is an amazing little grain-like seed. Are you gluten-free?

  9. Leanne @ Healthful Pursuit
    on August 28, 2012 at 6:04 am said:

    I’ve always wanted photos of little fingers grabbing treats, it’s so cute! The best I can do is a Pomeranian snout digging around a muffin tin… and that’s not so cute.

    • Janae Wise
      on August 28, 2012 at 9:01 am said:

      I know, it is cute, really. When I’m shooting photos I let the kids be a part of it all & they love it. But a dog? I’m with you. I wouldn’t be as excited about that.