Gluten-free Pb&J Banana Muffins

Soft, fluffy banana muffins with a gooey nut butter + berry chia jam centre, crunchy walnuts, and an optional chocolate addition. Naturally sweetened, gluten-free, and perfect for an easy breakfast or snack.

Ingredients (Makes 4–6 muffins)

Muffin Batter

• 1 ripe banana, mashed

• 1 large egg (or chia/flax egg for vegan)

• 3 tbsp milk (dairy or plant-based)

• 2 tbsp maple syrup or honey

• 1/2 tsp vanilla extract

• 1/2 cup gluten-free oat flour

• 2 tbsp ground almonds

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• Pinch of salt

• 1/2 tsp cinnamon (optional)

• 1/4 cup chopped walnuts

  
  

Filling

• 2 tbsp nut butter (I use peanut)

• 1/3 cup berries (fresh or frozen)

• 1 tbsp chia seeds

• Optional: 1–2 tsp chocolate chips or a small piece of chocolate per muffin

  
  

Method

1. Prepare chia jam

1. Mash 1/3 cup berries (fresh or frozen) in a saucepan over medium heat

2. Stir in 1 tsp chia seeds and leave for 10 minutes.

   
   

2. Make muffin batter

1. Preheat oven to 180°C. Line a muffin tin with 4–6 paper cases.

2. In a bowl, mash the banana and mix with egg, milk, syrup, and vanilla.

3. In another bowl, whisk together oat flour, ground almonds, baking powder, baking soda, salt, cinnamon, and chopped walnuts.

4. Fold the dry ingredients into the wet ingredients until just combined.

   
   

3. Assemble muffins

1. Spoon 1 tbsp of batter into each muffin case.

2. Add 1 tsp of nut butter and 1 tsp of chia jam in the centre of each muffin.

3. If using, add 1–2 tsp of chocolate chips or a small piece of chocolate on top of the jam.

4. Cover with 2-3 tbsp of the remaining batter.

   
   

4. Bake

1. Bake for 20-25 minutes, or until a knife inserted into the muffin comes out clean.

2. Let cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

   
   

Tips & Variations

• Nut-free: Use sunflower seed butter and replace ground almonds with extra oat flour. Use seeds or dried fruit instead of chopped walnuts.

• Vegan: Use a flax or chia egg and plant-based milk.

• Extra sweetness: Drizzle a little maple syrup on top before baking.

• Jam options: My favourite to use is blueberry, but any will work well.

• Extra crunch: Sprinkle a few walnut pieces on top before baking.

• Chocolate addition: Swirl melted chocolate into the top or fold in extra chocolate chips.

These muffins are a great way to use up those overripe bananas sitting in the fruit bowl, and they’re easy to switch up each time with different jams, nut butters, or add-ins. I love experimenting with new variations, and I share other recipes I recommend—plus what else I’ve been making lately—over on Instagram. Come find me at @rubysgfkitchen to find other new recipes and recommendations.

Happy Baking,

Ruby x

Gluten Free Layered Apple Bars

Do you ever end up with apples that just aren’t good enough to eat as they are? Wondering how to save them from being thrown in the bin? I found myself in this exact situation and decided to adapt my banana bread recipe into an apple loaf.

However, without enough almond flour, I found myself at a crossroads — so I improvised and came up with these instead: apple bars with a coconutty shortbread-style base, topped with a layer of date caramel, peanut butter, and swirls of tart berry chia jam.

They truly have it all: a blend of textures, sweet and salty notes, and layers of flavour that work beautifully together.

These bars are perfect as an easy make-ahead snack or breakfast. They store really well in the freezer, making them ideal for busy mornings or on-the-go moments.

They’re also very allergy-friendly — naturally gluten free and easy to adapt to be vegan, dairy free, or nut free too. Wondering how?

Dietary Adaptations

Vegan

To make this recipe vegan:

• Substitute the yoghurt for a dairy-free option such as coconut or soya yoghurt.

• Replace the egg with a shop-bought egg replacer, applesauce, or a chia or flax egg.

• Use maple syrup or another liquid sweetener (such as date syrup) instead of honey.

  
  

Dairy Free

This one is super simple — just swap the yoghurt for a dairy-free alternative like coconut or soya yoghurt.

Nut Free

A few easy substitutions are needed:

• Replace the ground almonds with additional coconut flour or another flour such as oat or buckwheat flour.

• Swap the almond butter and peanut butter for a seed butter (like sunflower or tahini).

Ways to Switch It Up

If you’re looking to add some variety, here are a few easy ways to change the flavour or texture:

• The berries used for the chia jam can be any you like — frozen or fresh both work well, so have fun experimenting with different combinations.

• Peanut butter adds a salty contrast, but any nut or seed butter works just as well if you prefer something different.

• In the date caramel, almond butter can be replaced with your favourite nut or seed butter.

• Extra add-ins like chocolate chips, dried fruit, nuts, or seeds all make great mix-ins or toppings.

  
  

Ingredients

Apple base

• 2 small apples, grated

• 1½ tbsp honey or maple syrup

• 1 large egg

• 70g yoghurt

• 20g ground almonds

• 105g coconut flour

• 1 tsp baking powder

• 1 tsp xanthan gum

• ½ tsp cinnamon

• ½ tsp nutmeg

  
  

Date caramel

• 75g Medjool dates, pitted

• 1–2 tbsp boiling water

• 1 tbsp almond butter

• Pinch of salt

  
  

Chia jam

• 75g berries (fresh or frozen)

• 1 tbsp chia seeds

• Optional: 1–2 tsp honey or maple syrup

  
  

Peanut butter layer

• 8 tbsp peanut butter (smooth or crunchy)

  
  

Method

Make the chia jam

1. Heat the berries in a small pan until soft and releasing their juices.

2. Mash with a fork, then stir in the chia seeds and optional sweetener.

3. Set aside to cool and thicken for 15–20 minutes.

   
   

Make the date caramel

1. Place the dates in a heatproof bowl, cover with boiling water, and soak for 10 minutes.

2. Drain, reserving 2 tablespoons of the soaking liquid.

3. Blend the dates with almond butter, salt, and most of the reserved water until thick and spreadable. Add more water if needed.

   
   

Prepare the apple base

1. Preheat the oven to 170°C (fan). Line a square tin with baking parchment and lightly grease.

2. In a large bowl, mix the grated apples with the honey or syrup.

3. Whisk in the egg and yoghurt until fully combined.

4. Fold in the ground almonds, coconut flour, baking powder, xanthan gum, cinnamon, and nutmeg.

   
   

Bake

1. Press the mixture evenly into the prepared tin.

2. Bake for 25 minutes, then remove from the oven and allow to cool completely.

   
   

Layer and swirl

1. Spread the date caramel evenly over the cooled base.

2. Add an even layer of peanut butter.

3. Spoon over dollops of chia jam and swirl gently using a toothpick or spoon.

4. Place in the freezer until fully set, then slice and enjoy.

Store the bars in the freezer for easy snacking whenever you need them.

If you’d like to see what else I’ve been baking recently, check out my Instagram @rubysgfkitchen.

Happy baking

Ruby x

Simple Starts: Gluten-free Breakfasts for Busy Students

Uni breakfasts are super important—they can be just the thing to get you out of bed for those dreaded 9 a.m. lectures. But with the price of gluten-free staples like bread and bagels, plus the cross-contamination nightmare that shared kitchens can be, making quick and easy gluten-free breakfasts on a student budget can be a bit tricky.

Over time, I’ve found a few go-to staples I make on repeat. Many of these include oats—so if you give them a go, make sure to use certified gluten-free oats.

If you're looking for breakfast inspiration, I hope you find something in this list that you want to try.

Oat Balls

These are super easy to make with just a few cupboard basics. You can vary the flavour and texture depending on what you have on hand. The base ingredients are:

• Oats

• A liquid sweetener (like honey, maple syrup, or date syrup)

• A nut or seed butter (almond, peanut, tahini, etc.)

• A little oil (coconut or nut oil works well)

• Chia or flax seeds

Apple oat ball example

The base will create a great flavour by itself, but if you want to take it a step further to recreate your favourite flavours, you can stir in some additions. Here are some of my favourite flavour combos, if you are struggling for inspiration:

• Pecan & Cranberry – Chopped pecans, dried cranberries, mixed spice, maple syrup, and almond butter.

• Carrot Cake – Grated carrot, almond butter, raisins, and mixed spice.

• Cherry Bakewell – Dried cherries, date syrup, chopped almonds, almond extract, and almond butter.

• Peanut Butter & Chocolate – Peanut butter, chocolate chips, and cocoa powder.

• Blueberry & Lemon – Dried blueberries, lemon juice, and lemon zest.

• Honeyed Sesame – Honey, tahini, and sesame seeds.

  
  

Just mix everything together in a bowl, shape into balls, and store in an airtight container in the freezer.

Banana oat balls Apple oat balls Choclate and peanut butter

Blended Version (With Dates)

If you’ve got access to a blender, you can make a softer, stickier version using dates instead of a liquid sweetener. Just:

1. Soak pitted dates in boiling water for 10–15 minutes.

2. Blend the soaked dates with your oats, nut/seed butter, oil, and chia/flax seeds.

3. Add ground almonds or protein powder if it is looking sticky.

4. Stir in any extras (nuts, dried fruit, chocolate chips, etc.) after blending.

5. Shape into balls and freeze.

Oat bars

These super-easy oat bars are perfect for using up ingredients like old bananas or fresh berries. They should be stored in an airtight container in the freezer for long-term storage. There are many reasons why I love these bars. They are great for meal prep as they are really quick and easy to make, so they are perfect for when you are short on time, and with so many different variations depending on your ingredients and preferences, you can make so many new flavours. There's always something new to try.

Whether you're packing one as an emergency snack for a long day of lectures, pairing it with yoghurt or milk for breakfast, or serving it with a drizzle of nut butter and a sprinkle of seeds, all you need is a few basic ingredients and your favourite flavours to add in.

• Oats

• Sweetener (ie maple syrup, date syrup or honey)

• Oil (I like to use coconut)

There are also a few additions I recommend as part of the basic ingredients:

• Nut or seed butter

• Seeds, ie flax or chia seeds

There are endless ways to customise these bars. If you’re not sure where to start, here are a few flavour combinations you can try:

• Carrot Cake

  Grated carrot, raisins, and cinnamon

• Chocolate Peanut Butter

  Cocoa powder, peanut butter, and chocolate chips

• Cherry Bakewell

  Flaked almonds, dried cherries, almond butter, and almond extract

• Chocolate Almond

  Chopped almonds, cocoa powder, and dark chocolate chunks

• Maple Pecan

  Maple syrup, chopped pecans, and a touch of cinnamon

• Orange Cranberry

  Dried cranberries, orange zest, and a splash of orange juice

  
  

How to Make Them

1. Mix the basic ingredients in a large bowl.

2. Stir in any additional flavours or mix-ins.

3. Press the mixture into a lined brownie tray.

4. Freeze until firm.

5. Store in an airtight container in the freezer.

Banana and chocolate Caramel Berry and caramel

If you want to switch up the texture or flavour, there are a few easy variations that you could try:

If you want to add a deeper flavour, I love mashing old bananas and stirring them through with the other ingredients. Not only does it enhance the flavour, but it's a great way to use up old bananas and add natural sweetness.

This addition will add excess moisture to the dough, so this should be balanced out with extra dry ingredients like:

• Ground almonds

• Oat flour

• Protein powder

  
  

The added banana flavour pairs great with flavours like:

• Pecans or walnuts

• Cinnamon

• Maple syrup

• Dried fruits

  
  

For a richer, caramel-like texture and flavour, try adding dates:

• Chopped dates work well

• Or blend dates soaked in hot water into a paste and mix into the dough

  
  

Like bananas, dates add moisture, so adjust with dry ingredients if needed.

Baked oat bars

As the name suggests, these are a baked version of the oat bars. Depending on your ingredients and what textures and flavours you like, they can turn out like baked porridge to a chewy flapjack. The process is simple: mix a few basic ingredients, stir in your favourite add-ins, press into a tin, and bake. Once cooled, store them in an airtight container — in the cupboard, fridge, or even freezer — depending on how you like the texture.

The Basics:

• Oats

• Nut or seed Butter

• Liquid Sweetener, i.e. honey or maple syrup

• Oil

There are again lots of different additions that will change the texture and flavour. I personally like to add seeds and ground almonds, no matter the flavour of flapjack that I am making. There are again lots of different flavours that you could try, here are some ideas if you are stuck:

• Apple and Cianmon

  Maple syrup, grated apple, cinnamon and chopped pecans

• Chocolate and peanut butter

  Chopped chocolate, cocoa powder and peanut butter

• Berry

  Add fresh or frozen berries

• Chocolate almond

  Add chopped almonds, chocolate chips and cocoa powder

Blueberry and lemon Baked apple and pear Banana and seeds

Extra Additions

For more variety, try adding bananas or dates:

• Mashed banana brings moisture, natural sweetness, and a soft texture.

• Dates (chopped or blended) add chewiness and a rich, caramel-like sweetness.

  
  

And if you’ve got a little more time in the morning, baked porridge uses similar ingredients and makes a comforting, spoon-able alternative that’s perfect for slower starts.

✨ For more inspiration, check out my Instagram — I share new recipes and flavour ideas there regularly.

Topped rice cakes

These are another great option for when you’ve got a bit more time, and they can be a cheaper alternative to some of the pricier gluten-free breads. Both corn cakes and rice cakes work well, with flavoured varieties offering even more choice.

Toppings can depend on what you’ve got in the cupboard, and with so many possibilities, there are endless combinations to try—perfect for keeping things interesting! Here are some classic options you could start with:

• Smashed Avocado – Top with sliced tomatoes, red onions, and a protein like smoked salmon, cooked chicken, or crispy chickpeas.

• Peanut Butter & Banana – Add a drizzle of honey or a sprinkle of cinnamon for extra flavour.

• Cream Cheese & Smoked Salmon – Finish with a crack of black pepper.

• Apple & Cinnamon – Layer almond butter, apple slices, and a dusting of cinnamon for a naturally sweet option.

• Hummus & Veg – Try sliced cucumber, tomato, or rocket for a fresh, crunchy combo.

  
  

Want more recipe inspiration? Check out my latest recipes and recommendations on Instagram: @rubysgfkitchen.

Ruby x