gluten free almond-banana muffins, certified health and wellness coach, maureen kemeny, buffalo ny.

Gluten Free Almond-Banana Muffins

  I’m fortunate to live in a beautiful little town called Lewiston, NY. We’re 10 minutes north of Niagara Falls, along the Niagara river and only 9 miles from lake Ontario.

Lewiston truly is a hidden gem.

Winter in this part of the country can be tough, but during the other half of the year there isn’t a place in this world I would rather be.

It’s spring and people are out and about. Our main street has come alive. I’m seeing faces I haven’t seen since last fall. 

One of my favorite local hangouts is Mangia Cafe and Bakery, located on Center St.  I love to drop in for lunch with friends. 

gluten free almond-banana muffin, maureen kemeny, certified health and wellness coach, mangia cafe and bakery, lewiston, ny

A real bonus for me is that I can find gluten free options on the menu.  I have celiac, so gluten free is not a choice, it’s a MUST.

Rebecca Poletti, owner of Mangia, is kind enough to share one of her recipes with us. These muffins are delicious and easy to make.


  • 2 cups almond meal (ground almonds, also called almond flour)
  • 1/2 tsp sea salt
  • 2 tsp baking powder
  • 4 eggs
  • 1 cup ripe banana
  • 1 cup fresh cooked squash, pumpkin, or sweet potato
  • 1/4 cup olive oil
  • Optional: chopped walnuts, blueberries, cranberries, pumpkin pie spices, lemon zest               


  1. Preheat oven to 400 F.
  2. Place unbleached muffin papers in muffin tin.
  3. Combine almond meal, salt, and baking powder in a bowl. 
  4. In a separate bowl, beat eggs until creamy.
  5. Process the banana, squash and oil in a food processor or blender or beat them by hand.
  6. Stir them into the eggs. (All wet ingredients, including the eggs, can be processed, however eggs beaten by hand or with a mixer will add more loft.)
  7. Stir wet ingredients into dry ingredients and mix.
  8. Stir in any optional ingredients.
  9. Fill muffin tins to very top. Bake at 325 degrees for 25 minutes.

I have a feeling you’re going to love this recipe! Try it, and let me know in the comment section or on Facebook (you can follow me here) if you used any of the optional ingredients.