Gluten Free Banana Muffins (dairy free too!) that are so tender (but don’t fall apart) and aren’t dry? Yes, it’s possible, and you can get your hands on the recipe below!
If there’s one thing everyone in my family can agree on, it’s that these gluten free banana muffins are heavenly.
Not only do they smell lovely when they are baking, they taste just as good warm as they do when cooled, and they stay fresh and delicious for more than one day (unlike a lot of gluten free muffins!).
I think I’ve trained my family into knowing that if they don’t eat up all the bananas before they get too ripe, they will be rewarded with a batch of these banana muffins.
And I’m okay with that. Any excuse to bake is fine by me! I hope you love making and eating these gluten free banana muffins as much as I do!
By the way, these gluten free banana muffins are also dairy free! Instead of using butter and regular milk, they use regular olive oil and unsweetened coconut milk. Don’t worry, as long as you use regular olive oil instead of extra-virgin olive oil, you won’t taste it in the muffins!
So, what does it take to make these gluten and dairy free banana muffins?
How many ingredients are in Gluten Free Banana Muffins?
To make these gluten free banana muffins, you will need 12 ingredients (many of which you probably have in your kitchen already!). Here are the ingredients you’ll need:
- Cassava flour (I love Anthony’s or Bob’s Red Mill)
- Brown rice flour
- Gluten free quick cooking rolled oats
- Baking powder
- Ground cinnamon
- Coarse salt
- Baking soda
- Eggs
- Regular olive oil
- Unsweetened coconut milk (in a carton, not caned)
- Pure maple syrup
- Ripe bananas
What are the steps to make this gluten free banana muffin recipe?
Making this gluten free banana muffin recipe is very similar to making any other banana muffin recipe.
- Mix the dry ingredients in a bowl
- Mix the wet ingredients in a bowl
- Add the wet ingredients to the dry ingredients
- Mash bananas and add to the dry ingredients
- Whisk the batter together
- Spoon the batter into muffin cups
- Bake the muffins
- Remove the muffins from the pans
- Enjoy!
What size of muffins does this recipe make?
The great thing about this recipe is that it works to make regular standard size muffins or jumbo muffins. Either way they will turn out great.
I used to be a fan of using paper liners in the muffin cups so that the muffins would come out easily.
Lately, I’ve been skipping the paper liners and just brushing the muffin cups with olive oil, if needed, to prevent sticking. I have an older muffin pan that is not nonstick, and when I use that pan, I need to oil the cups to make sure the muffins don’t stick.
If I’m using my nonstick muffin pans, I don’t need to brush them with oil, and the muffins release from the cups easily.
It’s totally up to you on whether you want to use the paper liners or not. For me, it was frustrating if the paper would stick to muffin as I was peeling it off, which is why I made the switch.
CONCLUSION
Give these Gluten Free Banana Muffins a try next time you have some ripe bananas lying around that no one will eat! You’ll be glad you did!
Love muffins and want more gluten free, dairy free recipes? Give the following recipes a try!
- Gluten Free Zucchini Bread (which can be made into muffins)
- Gluten Free Cranberry Orange Oat Muffins
Gluten Free Banana Muffins (Dairy Free)
Ingredients
- 1 ½ cups cassava flour
- ¾ cup brown rice flour
- ¾ cup gluten free quick cooking rolled oats
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon coarse salt
- ½ teaspoon baking soda
- 3 eggs
- 1 cup regular olive oil
- 1 cup unsweetened coconut milk (in a carton, not caned) or other unsweetened non-dairy milk
- ¾ cup pure maple syrup
- 1 ½ cups mashed ripe bananas (about 3 medium)
Instructions
- Preheat oven to 375°F. In a large bowl whisk together cassava flour, brown rice flour, oats, baking powder, cinnamon, salt, and baking soda. Set aside.
- In another large bowl whisk eggs until lightly beaten. Whisk in oil, coconut milk and syrup. Add egg mixture all at once to flour mixture. Add mashed bananas. Whisk until well combined (don’t worry about overmixing).
- Lightly brush bottoms and sides of 20 to 22 standard size (2 ½-inch diameter) muffin cups with olive oil (if using nonstick pans this isn’t necessary) or line muffin cups with paper liners.
- Spoon batter evenly into prepared muffin cups (cups will be almost full).
- Bake for 14 to 17 minutes or until a toothpick inserted into center of muffins comes out clean (it’s okay if a few crumbs come up with the toothpick as long as it doesn’t look like batter on the toothpick).
- Allow muffins to cool in the pans for 5 minutes. Remove muffins from pans (if not using paper liners, you may need to run a thin dull knife around the edge of the muffins to loosen them from the sides). Cool on a wire rack.
- Store completely cooled muffins in an airtight container at room temperature up to 3 days or freeze up to 3 months.
Notes
