25+ Delicious Sunday Gluten-Free Banana Recipes for Your Morning

Sundays are the perfect day to unwind, enjoy a leisurely morning, and treat yourself to something special in the kitchen.

What better way to do that than with a batch of gluten-free banana recipes that are as delicious as they are versatile?

Bananas are naturally sweet, nutritious, and easy to work with, making them an ideal ingredient for a range of breakfast, brunch, snack, or even dessert recipes.

Whether you’re in the mood for warm and hearty banana bread, refreshing smoothies, or decadent desserts, we’ve gathered over 25 gluten-free banana recipes that will make your Sunday morning memorable.

From hearty breakfast options like banana pancakes and muffins to creative twists like banana chia pudding and oatmeal cookies, these recipes cater to all tastes and dietary preferences.

You don’t need to worry about gluten with these options — just pure, satisfying flavors that everyone in the family will enjoy.

So, get ready to stock up on ripe bananas and discover your new favorite Sunday recipe with this curated list of gluten-free delights.

25+ Delicious Sunday Gluten-Free Banana Recipes for Your Morning

Whether you’re looking to make a leisurely Sunday morning more exciting or simply want to indulge in healthy, gluten-free treats, these 25+ banana recipes offer everything you need.

From satisfying breakfasts to sweet snacks and even nutritious smoothies, there’s something here for everyone.

These recipes not only embrace the rich flavor and versatility of bananas but also show that gluten-free can be just as indulgent and delightful as any traditional recipe.

So, next time the weekend rolls around, take advantage of the natural goodness of bananas and experiment with these gluten-free options.

Gluten-Free Banana Pancakes

These gluten-free banana pancakes are perfect for a lazy Sunday morning. They are light, fluffy, and packed with the natural sweetness of ripe bananas. Ideal for those who want a delicious, healthy breakfast without the gluten.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1/2 cup gluten-free flour blend
• 1/4 cup almond milk (or any non-dairy milk)
• 1 tsp baking powder (ensure it’s gluten-free)
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• A pinch of salt
• Coconut oil or butter, for frying

Instructions:

1. In a bowl, mix the mashed bananas and eggs until smooth.
2. Add the gluten-free flour blend, baking powder, cinnamon, and salt, and stir until combined.
3. Pour in the almond milk and vanilla extract and mix until the batter is uniform.
4. Heat a non-stick skillet over medium heat and add a small amount of coconut oil or butter.
5. Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes per side or until bubbles form on the surface and the edges look set.
6. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
7. Serve warm with maple syrup, fresh fruit, or a dusting of powdered sugar.

These banana pancakes are an ideal breakfast treat for anyone, especially those who need or prefer gluten-free options. The combination of banana and cinnamon provides a natural sweetness and warmth, making them a comforting start to the day. You can customize these pancakes with a side of sliced bananas, a sprinkle of nuts, or a drizzle of honey for an added touch of flavor and texture.

Gluten-Free Banana Bread

This gluten-free banana bread is rich, moist, and has a delightful banana flavor that everyone will love. It’s a great option for a Sunday snack or a quick breakfast alongside your coffee.

Ingredients:

• 3 overripe bananas, mashed
• 1/3 cup melted coconut oil or unsalted butter
• 1/2 cup brown sugar or coconut sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking soda (ensure it’s gluten-free)
• 1/4 tsp salt
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 tsp cinnamon (optional)
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the mashed bananas and melted coconut oil. Stir in the sugar, eggs, and vanilla extract.
3. Add the baking soda, salt, and cinnamon, and mix well.
4. Gradually add the gluten-free flour blend, stirring until just combined. Be careful not to overmix.
5. Fold in the walnuts or chocolate chips if using.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This banana bread is a delightful way to use up overripe bananas and create a gluten-free treat that doesn’t compromise on taste or texture. The addition of walnuts or chocolate chips adds a nice crunch or a touch of indulgence. Serve it with a cup of tea or coffee for a satisfying afternoon break, or enjoy it as a quick breakfast option that’s both hearty and flavorful.

Gluten-Free Banana Smoothie Bowl

This banana smoothie bowl is a refreshing and nutritious choice for a Sunday brunch. Packed with vitamins, fiber, and protein, it’s perfect for those looking to start their day on a healthy note.

Ingredients:

• 2 frozen bananas
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1/2 cup Greek yogurt or non-dairy yogurt
• 1 tbsp almond butter or peanut butter
• 1 tbsp chia seeds
• 1/2 tsp vanilla extract
• Ice cubes (optional)
• Toppings: granola, fresh fruit, shredded coconut, chia seeds, or nuts

Instructions:

1. In a blender, combine the frozen bananas, almond milk, yogurt, almond butter, and vanilla extract.
2. Blend until smooth and creamy. Add ice cubes if you prefer a thicker consistency.
3. Pour the smoothie into a bowl and use a spoon to spread it out evenly.
4. Top with your choice of granola, sliced strawberries, banana slices, coconut shreds, and a sprinkle of chia seeds for added texture and nutrition.

This banana smoothie bowl is an easy and versatile option for anyone looking for a quick, nutritious meal. The creamy texture and natural sweetness of the banana blend perfectly with the richness of almond butter and the brightness of vanilla. The toppings add a wonderful crunch and additional nutrients, making it a balanced and satisfying dish that’s perfect for brunch or a mid-morning snack.

Gluten-Free Banana Muffins

These gluten-free banana muffins are perfect for a Sunday morning treat or an on-the-go snack. They are moist, fluffy, and naturally sweetened with ripe bananas, making them a crowd-pleaser for breakfast or an afternoon pick-me-up.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup coconut oil or melted butter
• 1/2 cup brown sugar or coconut sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking soda (ensure gluten-free)
• 1/4 tsp salt
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 tsp cinnamon (optional)
• 1/2 cup chocolate chips or chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
2. In a mixing bowl, combine the mashed bananas, coconut oil, and sugar. Stir in the eggs and vanilla extract until fully combined.
3. Add the baking soda, salt, and cinnamon and mix well.
4. Gradually fold in the gluten-free flour blend until just combined; be careful not to overmix.
5. Fold in the chocolate chips or walnuts if desired.
6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These banana muffins are a great way to start your Sunday with something delicious and wholesome. The combination of ripe bananas, a hint of cinnamon, and optional add-ins like chocolate chips or walnuts gives them a satisfying flavor and texture. Perfect for breakfast or a snack with your favorite morning beverage, these muffins are sure to become a staple in your gluten-free repertoire.

Gluten-Free Banana Oatmeal Cookies

These gluten-free banana oatmeal cookies are simple, chewy, and full of flavor. They are the perfect way to use up ripe bananas and make a light snack or treat for Sunday tea time.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups gluten-free rolled oats
• 1/2 cup almond flour or gluten-free flour blend
• 1/3 cup honey or maple syrup
• 1/4 cup coconut oil or unsalted butter, melted
• 1/2 tsp baking soda (ensure gluten-free)
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 cup raisins or dark chocolate chips (optional)
• A pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the mashed bananas, melted coconut oil, honey, and vanilla extract.
3. Add the gluten-free rolled oats, almond flour, baking soda, cinnamon, and salt. Stir until well combined.
4. Fold in the raisins or chocolate chips if desired.
5. Drop tablespoon-sized scoops of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Flatten each cookie slightly with the back of a spoon or your fingers.
7. Bake for 10-12 minutes or until the edges are golden brown.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free banana oatmeal cookies are the perfect blend of chewy and sweet, making them an ideal snack for any time of the day. They are easy to make, packed with banana flavor, and can be enjoyed on their own or paired with a glass of milk or a cup of tea. The optional chocolate chips or raisins add an extra layer of sweetness and texture, making each bite delightful.

Gluten-Free Banana Chia Pudding

This gluten-free banana chia pudding is a refreshing and healthy Sunday breakfast or dessert option. It’s quick to prepare and can be made ahead for a no-fuss, nutrient-packed treat.

Ingredients:

• 2 ripe bananas, sliced
• 2 tbsp chia seeds
• 1 cup unsweetened almond milk (or any non-dairy milk)
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1 tbsp maple syrup or honey (optional)
• Toppings: sliced bananas, berries, shredded coconut, or granola

Instructions:

1. In a bowl or jar, mash half of the banana slices and mix with the chia seeds, almond milk, vanilla extract, cinnamon, and maple syrup (if using).
2. Stir well and let the mixture sit for about 10 minutes, stirring again to prevent clumping.
3. Cover the bowl or jar and refrigerate for at least 2-4 hours or overnight to let the chia seeds absorb the liquid and thicken the pudding.
4. Before serving, top the pudding with the remaining banana slices and your choice of toppings, such as fresh berries, coconut, or a sprinkle of granola.

This banana chia pudding is a nutritious and filling breakfast or dessert that’s perfect for a Sunday brunch. The chia seeds provide a satisfying texture while absorbing the banana and almond milk flavors, resulting in a creamy, naturally sweet treat. It’s highly customizable with your favorite toppings, making each serving unique and tasty.

Gluten-Free Banana French Toast

This gluten-free banana French toast is a decadent breakfast choice that combines the rich flavors of cinnamon, vanilla, and ripe bananas. It’s perfect for a Sunday brunch and will leave everyone feeling satisfied and happy.

Ingredients:

• 2 ripe bananas, mashed
• 4 slices of gluten-free bread
• 2 large eggs
• 1/2 cup unsweetened almond milk (or any non-dairy milk)
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 tbsp coconut oil or butter, for frying
• Toppings: sliced bananas, maple syrup, powdered sugar, or fresh berries

Instructions:

1. In a shallow bowl, whisk together the eggs, almond milk, vanilla extract, and cinnamon.
2. Dip each slice of gluten-free bread into the egg mixture, ensuring it is fully coated on both sides.
3. Heat a skillet or griddle over medium heat and add the coconut oil or butter.
4. Cook the coated bread slices for about 2-3 minutes per side or until golden brown and crispy.
5. Remove from heat and serve topped with sliced bananas, a drizzle of maple syrup, and a sprinkle of powdered sugar or fresh berries.

This banana French toast is a delightful twist on a classic breakfast favorite, providing a naturally sweet flavor without the need for added sugars. The mashed banana in the batter enhances the texture and richness, while the cinnamon and vanilla add a warm, comforting aroma. Serve it with your favorite toppings for an indulgent yet gluten-free morning treat.

Gluten-Free Banana Crepes

These gluten-free banana crepes are thin, light, and perfect for a Sunday brunch or dessert. They’re easy to make and versatile enough to be filled with a variety of sweet or savory fillings.

Ingredients:

• 2 ripe bananas, mashed
• 3/4 cup gluten-free flour blend
• 1/2 cup unsweetened almond milk (or any non-dairy milk)
• 2 large eggs
• 1 tbsp coconut oil or melted butter
• 1/2 tsp vanilla extract
• Pinch of salt
• Toppings: Nutella, whipped cream, fresh banana slices, or chopped nuts

Instructions:

1. In a bowl, combine the mashed bananas, eggs, almond milk, melted coconut oil, and vanilla extract. Mix until smooth.
2. Add the gluten-free flour blend and a pinch of salt and whisk until the batter is free of lumps.
3. Heat a non-stick skillet over medium heat and lightly grease with coconut oil or butter.
4. Pour about 1/4 cup of batter into the skillet and tilt the pan to spread it evenly into a thin layer.
5. Cook for 2-3 minutes or until the edges begin to lift and the bottom is lightly golden. Flip and cook for another 1-2 minutes.
6. Remove the crepe and keep warm. Repeat with the remaining batter.
7. Serve the crepes folded or rolled up with your choice of toppings, such as Nutella, whipped cream, or fresh fruit.

These banana crepes are a perfect Sunday treat that feels both elegant and comforting. The natural sweetness from the bananas makes them a healthier alternative to traditional crepes, and the gluten-free flour blend ensures everyone can enjoy them. Top with your favorite toppings for a breakfast that’s sure to impress and satisfy.

Gluten-Free Banana Ice Cream

This gluten-free banana ice cream is a simple, healthy alternative to traditional ice cream. It’s made with just a few ingredients and can be customized with your favorite mix-ins, making it perfect for a refreshing Sunday dessert.

Ingredients:

• 4 ripe bananas, peeled and frozen
• 1/2 tsp vanilla extract
• 1 tbsp almond butter or peanut butter (optional)
• Toppings: sliced bananas, chocolate chips, chopped nuts, or shredded coconut

Instructions:

1. Place the frozen bananas in a food processor or high-speed blender.
2. Blend on high speed until the bananas turn into a smooth, creamy consistency. You may need to scrape down the sides a few times.
3. Add the vanilla extract and almond butter or peanut butter, if using, and blend until fully incorporated.
4. Scoop the banana ice cream into bowls or cups and serve immediately, or freeze for 1-2 hours for a firmer texture.
5. Top with your favorite toppings, such as chocolate chips, sliced bananas, or a sprinkle of chopped nuts.

This banana ice cream is a quick and guilt-free treat that’s perfect for a hot Sunday afternoon or as an after-dinner dessert. The natural sweetness of the frozen bananas creates a rich and creamy texture, making it hard to believe it’s made from just fruit. The added vanilla extract and optional almond butter make it extra special, while the toppings add fun and variety to each bite. Enjoy this simple and nutritious dessert with friends and family.

Gluten-Free Banana Pancakes

These gluten-free banana pancakes are a delightful twist on the classic breakfast. They are light, fluffy, and packed with natural banana sweetness, making them perfect for a lazy Sunday brunch.

Ingredients:

• 2 ripe bananas, mashed
• 2 large eggs
• 1/2 cup gluten-free flour blend
• 1/2 cup unsweetened almond milk (or any non-dairy milk)
• 1 tsp baking powder (ensure gluten-free)
• 1/2 tsp vanilla extract
• Pinch of salt
• Coconut oil or butter, for cooking
• Toppings: maple syrup, sliced bananas, fresh berries, or a dollop of yogurt

Instructions:

1. In a bowl, combine the mashed bananas, eggs, and vanilla extract. Mix well.
2. Add the gluten-free flour blend, baking powder, and a pinch of salt to the banana mixture and stir until combined. Gradually add the almond milk until you reach a smooth, pourable batter.
3. Heat a non-stick skillet over medium heat and add a small amount of coconut oil or butter.
4. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until small bubbles appear on the surface, then flip and cook for another 1-2 minutes or until golden brown.
5. Remove from the skillet and keep warm. Repeat with the remaining batter.
6. Serve the pancakes with maple syrup, sliced bananas, fresh berries, or a dollop of yogurt.

These gluten-free banana pancakes are a Sunday morning classic with a healthy twist. The ripe bananas naturally sweeten the batter, making them perfect without any added sugar. The pancakes are soft and fluffy, with a hint of banana flavor that pairs beautifully with maple syrup and fresh fruit. Whether you serve them plain or dressed up with toppings, these pancakes are a sure way to make your Sunday breakfast special.

Gluten-Free Banana Bread

This gluten-free banana bread is moist, tender, and bursting with the natural sweetness of ripe bananas. It’s an easy and comforting recipe that makes for a perfect Sunday afternoon snack or breakfast with a cup of tea or coffee.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup coconut oil or unsalted butter, melted
• 1/2 cup brown sugar or coconut sugar
• 2 large eggs
• 1/2 tsp vanilla extract
• 1 1/2 cups gluten-free all-purpose flour blend
• 1 tsp baking soda (ensure gluten-free)
• 1/4 tsp salt
• 1/2 tsp cinnamon (optional)
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix the mashed bananas, melted coconut oil, and brown sugar. Add the eggs and vanilla extract, and stir until well combined.
3. In a separate bowl, combine the gluten-free flour blend, baking soda, salt, and cinnamon (if using).
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the walnuts or chocolate chips if desired.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free banana bread is a delightful and versatile treat that pairs perfectly with a cup of tea or coffee. The rich banana flavor and moist texture make it hard to believe it’s gluten-free. Whether served plain or with a spread of butter or peanut butter, this banana bread is a comforting addition to your Sunday baking repertoire. Enjoy it fresh or toasted for a warm, satisfying snack.

Gluten-Free Banana Smoothie Bowl

This gluten-free banana smoothie bowl is a refreshing, healthy, and customizable breakfast or snack. Packed with vitamins, minerals, and natural sweetness, it’s perfect for a sunny Sunday morning.

Ingredients:

• 2 frozen bananas
• 1/2 cup unsweetened almond milk (or any non-dairy milk)
• 1/2 cup Greek yogurt or plant-based yogurt
• 1 tbsp flaxseed or chia seeds
• 1/2 tsp vanilla extract
• Toppings: sliced bananas, granola, fresh berries, coconut flakes, or a drizzle of honey

Instructions:

1. In a blender, combine the frozen bananas, almond milk, Greek yogurt, flaxseed (or chia seeds), and vanilla extract. Blend until smooth and creamy.
2. Pour the smoothie into a bowl and use a spoon to create a swirling pattern on top.
3. Add your favorite toppings, such as sliced bananas, granola, fresh berries, coconut flakes, or a drizzle of honey for a touch of sweetness.
4. Serve immediately with a spoon and enjoy the creamy, nutritious flavors.

This gluten-free banana smoothie bowl is a fun and versatile way to enjoy a healthy breakfast or snack. The frozen bananas provide a creamy texture, while the yogurt and seeds add a nutritional boost. The variety of toppings allows you to tailor the bowl to your taste, making it as simple or indulgent as you like. Refreshing, energizing, and perfect for a Sunday morning, this smoothie bowl is a great addition to your weekend menu.

Gluten-Free Banana Oatmeal Cookies

These gluten-free banana oatmeal cookies are chewy, satisfying, and perfect for a Sunday treat or as a snack throughout the week. Made with simple ingredients, they bring a burst of natural sweetness and texture with every bite.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups gluten-free rolled oats
• 1/4 cup coconut oil or unsalted butter, melted
• 1/4 cup brown sugar or coconut sugar
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup dark chocolate chips or raisins (optional)
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the mashed bananas, melted coconut oil, brown sugar, and vanilla extract. Mix well.
3. Add the gluten-free rolled oats, cinnamon, salt, and any optional add-ins like chocolate chips, raisins, or nuts. Stir until fully combined.
4. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Flatten each cookie slightly with the back of a spoon.
6. Bake for 10-12 minutes or until the edges are golden brown.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free banana oatmeal cookies are a simple and delicious way to satisfy your sweet tooth without the guilt. The combination of ripe bananas and oats creates a chewy texture with just the right amount of sweetness. Feel free to customize them with your favorite mix-ins for a truly personal touch. They’re perfect with a cup of tea or coffee on a relaxed Sunday afternoon or as an afternoon snack.

Gluten-Free Banana Chia Pudding

This gluten-free banana chia pudding is an easy, make-ahead breakfast that’s packed with nutrients. It’s creamy, naturally sweet, and full of flavor, making it a perfect choice for a light and refreshing Sunday morning.

Ingredients:

• 2 ripe bananas, mashed
• 1/4 cup chia seeds
• 1 cup unsweetened almond milk (or any non-dairy milk)
• 1/2 tsp vanilla extract
• 1 tbsp honey or maple syrup (optional)
• Toppings: sliced bananas, berries, chopped nuts, or a sprinkle of cinnamon

Instructions:

1. In a mixing bowl, combine the mashed bananas, chia seeds, almond milk, vanilla extract, and honey (if using).
2. Stir well until the chia seeds are evenly distributed.
3. Cover and refrigerate for at least 2-3 hours or overnight to allow the chia seeds to absorb the liquid and thicken the pudding.
4. Stir the pudding before serving to ensure an even consistency.
5. Top with sliced bananas, berries, chopped nuts, or a sprinkle of cinnamon for added texture and flavor.

This gluten-free banana chia pudding is a versatile and nutrient-dense breakfast option that’s easy to prepare the night before. The bananas provide natural sweetness while the chia seeds add fiber, protein, and healthy fats. With a touch of vanilla extract and your choice of toppings, this pudding is a great way to start your Sunday with a satisfying, wholesome meal.

Gluten-Free Banana Coconut Muffins

These gluten-free banana coconut muffins are moist, light, and packed with tropical flavors. They make for a perfect Sunday breakfast or snack, with a subtle sweetness and a hint of coconut that pairs perfectly with a hot cup of coffee.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup coconut oil or unsalted butter, melted
• 1/2 cup brown sugar or coconut sugar
• 2 large eggs
• 1/2 tsp vanilla extract
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 tsp baking soda (ensure gluten-free)
• 1/4 tsp salt
• 1/2 cup shredded unsweetened coconut
• 1/2 cup chopped macadamia nuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine the mashed bananas, melted coconut oil, brown sugar, eggs, and vanilla extract. Mix well until smooth.
3. In another bowl, mix the gluten-free flour blend, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the shredded coconut and optional macadamia nuts or chocolate chips.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free banana coconut muffins are perfect for a Sunday breakfast or as an afternoon treat. The combination of banana and coconut creates a moist and naturally sweet muffin with a tropical twist. Add in some macadamia nuts or chocolate chips for a touch of decadence. These muffins are easy to make, satisfying, and sure to be a crowd-pleaser. Enjoy them fresh from the oven or as a snack throughout the week.

Note: More recipes​ are coming soon!