Pineapple Banana Muffins (Gluten-free, Dairy-free, Sugar-free)
Recipe type: Breakfast, Muffins, Snacks, Vegan, Dairy-free, Gluten-free, Sugar-free
Prep time: 
Cook time: 
Total time: 
Serves: 12
These Pineapple Banana Muffins are the perfect gluten-free and dairy-free treat. Another bonus is there are no added sugars.
  • 2 cups oat flour (You can grind oats in a blender, food processor or coffee grinder)
  • ½ cups ground almonds (I grind them in my coffee grinder)
  • ⅓ cup ground coconut (coffee grinder)
  • 2 ripe bananas mashed & sprinkled with cinnamon
  • 2 cups of diced fresh pineapple or 20 oz can of crushed pineapple in it's own juice (juice included)
  • 1 flax egg (egg substitute made with 1 Tbsp flax & 3 Tbsp water, sit for 10 min)
  • ½ cup unsweetened almond milk
  • 2 Tbsp coconut oil (or olive oil)
  1. Preheat oven to 400 degrees.
  2. Grind up oat, coconut and almond flours. Grind flax seed and mix with water to sit and "gel."
  3. In a large bowl, add oat flour, almond meal flour, coconut flour. Mix thoroughly.
  4. Mash up 2 very ripe bananas and sprinkle lightly with cinnamon.
  5. Add bananas and pineapple to dry ingredients.
  6. Add flax "egg", almond milk and coconut oil.
  7. Stir until just combined. Do not over-stir or you will have a tough muffin.
  8. Lightly grease a 12 cup muffin tin. Using an ice cream scoop, scoop large muffin batter into each muffin tin.
  9. Bake muffins for 18 - 25 muffins keeping a close eye in the last 5 to 10 minutes to get the proper doneness. Don't overbake as they will be slightly dense and moist, but will not be runny or raw.
  10. Makes 12 muffins.
Recipe by Creative Kitchen at