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Sorghum Millet Banana Muffins | Gluten-Free, Dairy-Free

These gluten-free and vegan banana muffins are made with organic coconut sugar, smashed ripe bananas, avocado oil, applesauce, cinnamon, millet flour and sorghum flour.

Course Breakfast, Snack
Cuisine American
Keyword gluten-free banana muffins, vegan banana muffins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins


  • 1 cup smashed ripe bananas (about 5 medium bananas)
  • 1 cup organic coconut sugar
  • 1/4 cup avocado oil (or EVOO)
  • 1/2 cup organic applesauce
  • 2 tsp vanilla
  • 3/4 cup millet flour
  • 3/4 cup sorghum flour
  • 1 tsp guar gum
  • 1/2 tsp baking soda
  • 1/2 tsp aluminum free baking powder
  • 2 tsp ground cinnamon
  • 2-3 tbsp organic raw cane sugar, for sprinkling


  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
  2. Peel and mash the bananas. Set aside.

  3. In a stand mixer or large bowl, combine the coconut sugar, avocado oil, vanilla and applesauce. Add the flours, guar gum, baking soda, baking powder and cinnamon (but don't add the raw sugar yet). Mix at medium speed until well combined.

  4. Add the smashed banana and beat on medium speed until creamy. Use an ice cream scoop to divide the batter into the wells of the muffin tin (about 2/3 full). Sprinkle with the raw cane sugar (this is optional but it does add a nice little crust).

  5. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.

  6. Let cool completely on a cooling rack and then store in a container in the fridge.