Why not combine two of the best breads out there? Banana bread and coffee cake are the perfect combination. We’re taking a gluten free banana bread and elevating it by combining it with coffee cake. This delicious paleo cake is filled with delicious cinnamon flavor, sweet bananas, and the perfect crumb topping.
paleo banana bread coffee cake
This gluten free coffee cake is completely paleo, dairy free, & nut free! It’s delicious and the perfect snack or dessert. It’s easy to whip up, so if you’ve got some extra ripe bananas, I highly suggest you get to baking!
We’ll make a paleo banana bread base with a combination of paleo flours, ripe bananas, and just enough maple syrup to sweeten the deal. Then top it off with a gluten free crumble topping that is the perfect mix of sweet and crunchy. This delicious banana bread coffee cake is half the sugar of the average coffee cake,
gluten free and dairy free banana bread coffee cake
This delicious banana bread coffee cake is full of flavor, low in sugar, and allergy friendly. It’s the perfect snack, dessert, or addition to a brunch spread! There is no gluten, dairy, or nuts in this recipe.
Mix your cinnamon sugar filling in a small bowl and set aside.
Whisk all dry ingredients for the bread together.
Beat all wet ingredients for the bread together.
Add the dry ingredients to the wet and stir to combine (or mix with paddle attachment on lowest setting).
Pour half the batter into a parchment lined 9×9 (or loaf pan). Sprinkle filling evenly then top with other half of the batter.
In a small bowl, combine all of your topping ingredients and mix until you have a crumbly texture that holds together. Evenly crumble topping over the banana bread.
Bake 40-45 min until a toothpick comes out clean.
While bread is cooling, make your icing by mixing the yogurt and sugar together. Add the melted coconut oil and mix quickly. Set in the fridge.
When bread is cool, drizzle icing on top. Slice and serve!
These oil free, protein-packed banana muffins are gluten free and dairy free. The perfect snack or dessert!
gluten free protein banana muffins
These are the easiest, simplest banana muffins that are also packed with protein. With no oil, each muffin is only 100 calories, basically no fat, and ~6 grams of protein. They are pretty much the perfect carb to protein ratio which makes chowing down on a few of these an excellent as a post-workout snack!
gluten free and dairy free protein banana muffins
How to Make Gluten Free Protein Banana Muffins
Ingredients:
Bananas
Maple syrup
Egg
Vanilla extract
Pea protein (My favorite is the Sprout Living brand which is linked. Use code LEMONSNLYME20 for 20% off your order)
Mash bananas then whisk or blend together with remaining wet ingredients.
Add dry ingredients and mix until combined. Mix in chocolate chips if desired or sprinkle on top of muffins.
Divide batter into 9 muffin cups and bake for 20 minutes, until a toothpick comes out clean.
Let cool and eat up 🍌
gluten free and dairy free protein banana muffins
Can these gluten free banana muffins be made vegan?
The only non-vegan ingredient in these protein muffins is the egg. Although I have not tested using a vegan egg substitute, I think it would work just fine! The best protein for these muffins is a vegan pea protein.
What add-ins should I use?
Although these protein banana muffins taste great on their own, I love adding chocolate chips. You can’t go wrong with the chocolate and banana combo! Other add-in options that would be great include walnuts or even other fruit like blueberries. Adding an extra chopped banana for some texture would be wonderful, as well. Lots of options to experiment with!
These high protein banana muffins are oil free, gluten free, and dairy free. They are the perfect post-workout snack. High nutritional value and low in added sugar.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword dairy free, Easy, gluten free, high protein
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 45 minutesminutes
Servings 9muffins
Author Victoria Faling
Ingredients
2ripe bananas
2-4Tbspmaple syrupdepending on how sweet you like things
1egg
1tspvanilla extract
2scoopspea proteinuse code LEMONSNLYME20 for 20% off
These gluten free donuts have a secret protein boost to make them more filling, nutrient-dense, and delicious! These baked donuts are an healthier Entenmann’s copycat with two options to pick from- chocolate covered or cinnamon crumble. Both varieties are gluten, dairy, and nut free.
gluten free donuts
I love making baked donuts because you don’t have to deal with the whole frying process. You just make the batter, pipe it into a donut tin, bake, and you’re done! No messy oil, no burning yourself, and way healthier!
Recipe Notes
Do I need a special pan? In order to make homemade donuts, you will need a donut tin. Here is a great option or this one.
What protein is in these donuts? To boost the nutritional value of these gluten free donuts, these donuts contain pea protein. Another variety of protein will not work. Pea protein acts like flour whereas proteins like whey or beef isolate dissolve.
Other ingredient notes: To keep these baked donuts gluten free, a combination of gluten free flours is used. And to make these dairy free donuts, opt for a dairy free yogurt variety. You’ll want to use a thicker yogurt like Forager or a dairy free Greek yogurt.
These gluten free protein donuts can be made two ways and are completely dairy and nut free. They are a healthier take on a classic treat that taste like an Entenmann’s copycat!
If you are making the cinnamon crumble topping variation, mix all of your crumb topping ingredients together except for the coconut butter and set aside. You should have a crumbly texture that still holds together.
For the donuts, preheat oven to 350F.
Whisk all the dry ingredients together in a bowl.
In a large bowl, whisk all wet ingredients together in a large bowl. Add the dry to the wet and use a spatula to combine (or use the paddle attachment on a standing mixer).
Grease your donut pan well. This is important!
Scoop batter into a piping bag or a plastic bag. If using a plastic bag, cut the tip off. Pipe the batter into the pan.
If you are making the cinnamon crumb variation, sprinkle your crumb topping on top of the donuts and press down gently so it sticks to the batter.
Bake for 14-16 minutes, until a toothpick comes up clean. Let donuts cool for at least 10 minutes before flipping them onto a wire rack to complete cooling.
CINNAMON CRUMB VARIATION: once donuts have cooled, you can drizzle coconut butter on top for a “glaze” (or use a homemade glaze of your choice).
CHOCOLATE VARIATION: once donuts have completely cooled, melt the chocolate chips and oil together over low heat until you have a smooth chocolate sauce. Dip the donuts into the chocolate until covered to your liking. Let them drip dry on a wire rack until chocolate is solid again.
Keep donuts stored in an airtight container in the fridge for up to 5 days.
I didn’t realize how few people had heard of morning glory bread until I was telling some friends and family about this recipe. Morning glory bread is basically a beefed up breakfast bread to make it more filling, satisfying, and nutritionally dense. It includes veggies, fruits, and other additives for staying power. This bread is AIP except for an egg reintroduction. I have not tried using any egg substitutes, so if you do, leave a comment with how it turned out! I didn’t use any nuts, but many versions of this bread add walnuts or other nut/seed varieties for even more nutrition and power. Feel free to mix some in!
Paleo Morning Glory Bread
1 loaf
Ingredients:
-1 cup of tiger nut flour
-1/2 cup cassava flour
-1/2 cup tapioca starch
-3 tbs. coconut flour
-3/4 tsp. baking soda
-1 tsp. ground cinnamon
-1/4 cup applesauce
-1/4 cup maple syrup
-2 eggs
-1/2 cup milk of choice
-1/4 cup melted coconut oil
-1 tsp. vanilla
-1 tsp. apple cider vinegar
-1/2 cup raisins or dried fruit of choice
-1/2 cup coconut flakes
-1 cup of shredded carrots
-1 cup diced apple
Preheat oven to 350 F. Line a loaf pan with parchment paper.
Whisk all dry ingredients together in a medium bowl.
Beat the eggs, applesauce, maple syrup, milk, and vanilla together in a large bowl. Add the oil and beat until combined.
Add the dry to the wet plus the apple cider vinegar and beat until just combined. Fold in the dried fruit, coconut, apple, and carrots.
Scoop the batter into your lined loaf pan and spread evenly.
Bake for 40-50 minutes, until a toothpick comes out clean (I know this is a large time range, it really depends on your oven and if it’s calibrated properly. Start checking it at 40 minutes). Let cool for 10-15 minutes in the pan before removing to a wire rack to cool completely before slicing.
This Paleo Coffee Cake has the perfect texture, a sweet cinnamon sugar filling, and a delicious crumb topping. Gluten free, dairy free, and nut free, everyone will enjoy this coffee cake!
pale coffee cake
I had never eaten coffee cake in my life before making this. I always thought coffee cake had actual coffee in it (which it doesn’t). I didn’t realize the name was just a reflection of the fact that it is supposed to be eaten WITH coffee. As a tea drinker, I should just call it a tea cake.
Anyway, I finally realized what coffee cake really is and it sounded delicious so I had to try and make my own version! I love a good crumble, so I love that coffee cake has a crumble on top. This coffee cake is completely grain free, refined sugar free, and delicious with coffee, tea, or ice cream ;).
To make this gluten free coffee cake fully vegan or AIP, you would need to find a substitute for the eggs. I have not tested any egg substitutes in this recipe, so I can’t vouch for if that works. If you try it, leave a comment letting us know how it went.
This Paleo Coffee Cake is the perfect grain version of the classic. Filled with a delicious cinnamon swirl and topped off with a coconut filled crumble, this gluten free and dairy free coffee cake is perfect with breakfast, snack, or dessert!
Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.
In a small bowl mix your filling ingredients and set aside.
In another small bowl, mix together your topping ingredients with a fork until they hold together, but are slightly crumbly.
Whisk all dry ingredients for the loaf in a medium bowl.
Beat all wet ingredients together in a large bowl. Add your dry to wet and beat until just combined.
Pour half your batter into the loaf pan, spreading evenly along the bottom. Sprinkle your filling evenly over the batter and then top with the other half of the batter. Crumble topping on top.
Bake for 32-35 minutes or until a toothpick comes out clean (I have had this bake as quickly as 25-27 minutes in a different oven and altitude, so check it!). Remove from the oven and let cool 10 minutes in the pan before lifting the loaf out with the parchment paper and setting on a wire rack to completely cool.
Make these Paleo Ginger Peach Muffins before peach season is over! Gluten free, dairy free, and refined sugar free, these delicious muffins bring all that peach flavor.
paleo ginger peach muffins
It’s officially peach season, baby! Can you really beat biting into a ripe, juicy peach on a hot day? Okay, maybe some sweet watermelon can beat it, but peaches are up there. What’s your favorite summer fruit?
If you’ve been following me for a while, you’ll know I have a major obsession with ginger. Peaches and ginger are an elite combination, in my opinion, so I couldn’t resist adding some to these muffins for a flavor boost. I feel like these muffins really encompass summer in one bite.
These paleo muffins are made with a mix of grain free flours for achieve the perfect texture. They are light and fluffy without the gummy consistency that can often result in gluten free or paleo baking. Tigernut flour is my flour of choice since it is also nut free, but you can use almond flour if tolerated.
Can I Make These Peach Muffins Vegan?
I have made a vegan version of these peach muffins using an egg substitute, just leave out the egg yolk and use 1 egg substitute. I like the Bob’s Red Mill egg substitute.
Can I Use Frozen or Canned Peaches?
I have not tested this recipe using frozen or canned peaches. If you did so, I would suggest thawing the peaches first and draining off any excess liquid. Same goes if you use canned peaches (and I suggest using a brand without added sugar). If you try it, leave a comment letting us know how it went!
paleo and dairy free ginger peach muffins
How to Store Gluten Free Peach Muffins
You can store these paleo muffins in an airtight container at room temperature for 3 days or in the fridge for up to a week. They also freeze well!
Other Peach Recipes
Looking for more delicious peach recipes? Try these gluten free peach based treats…
These muffins are a must make during peach season! Delicious fresh peaches pair perfectly with a little ginger in these Paleo Peach Muffins. These muffins are completely grain free, dairy free, gluten free, nut free, and refined sugar free.
1/4cupliquid oilmelted coconut oil or butter works or olive oil
1/2cupnon-dairy milk
1egg
1egg yolk
1tspvanilla extract
1tspfresh grated ginger
1tspapple cider vinegar
1cupof diced peachesabout 1 peach
Instructions
Preheat the oven to 350F.
Mix all dry ingredients in a small bowl (flours, baking soda, salt, and ginger).
Beat all wet ingredients (maple syrup, oil, eggs, milk, vanilla) in a large bowl except the apple cider vinegar and peaches. Once your wet ingredients are thoroughly blended together, add the ACV and dry ingredients and mix to combine.
Fold in the peaches to the batter.
Evenly distribute batter in lined muffin tin (you should get 12 muffins) and bake for 25-27 minutes until golden and a toothpick comes out clean. Let cool in the muffin tin most of the way then you can remove and finish cooling on a wire rack.
These keep in the fridge in an airtight container for a week.
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
