Sunbutter, Honey & Banana Muffins (GF, DF, Egg, Soy, Peanut, Tree nut Free, Top 8 Free, Refined Sugar Free, Vegan)
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 16 muffins
Soft muffins, with that classic SunButter taste sweetened with bananas and honey. A great breakfast or after-school snack, these portable muffins are gluten, dairy, egg, soy, peanut and tree nut free as well as vegan and top eight free!
  • 2 cups gluten free flour (I like Cybele Pascal's recipe)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 3 medium bananas
  • ⅓ cup honey
  • ¼ cup coconut oil, melted
  • 1 Ener-G egg (1 and ½ tsp Ener-G mixed with 2 Tablespoons of rice milk)
  • 1 tsp pure vanilla extract
  • ½ cup Creamy SunButter
  • ⅓ cup rice milk
  1. Preheat the oven to 350 F. Grease a muffin tin generously. I found it made 16 muffins, so either plan on using it twice, or do two muffin tin pans.
  2. Mix together, in a stand mixer with the paddle attachment, all of the liquids: honey, coconut oil, Ener-G egg, vanilla, SunButter and rice milk. Next, add in the bananas and mix until you reach the desired texture. (I prefer my bananas to be completely mashed, but some like little pieces.)
  3. With the stand mixer on low, slowly add in the baking powder, baking soda, salt, cinnamon and finally flour. Only mix until it's just incorporated. It's OK if the batter is lumpy.
  4. Scoop into the muffin tins, about ¾ the way full.
  5. Bake for 15-18 minutes, or until the muffins have a cracked top and bounce back when touched.
  6. Enjoy plain, with your favorite dairy-free butter, or honey. You can't lose!
Recipe by Allergy Awesomeness at