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Gluten Free Banana Muffins (Dairy Free)

Make these Gluten Free Banana Muffins, which also happen to be dairy free, next time you are craving a tender muffin that isn't dry!
Prep Time25 mins
Cook Time14 mins
Course: Breakfast, Snack
Keyword: Dairy Free Baking, Dairy Free Muffins, Gluten Free Baking, Gluten Free Dairy Free, Gluten Free Muffins
Author: Laura Marzen, RD

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

Jumbo Gluten Free Banana Muffins: For jumbo muffins, prepare as directed through step 2. Lightly brush bottoms and sides of 12 jumbo (3 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 muffin cups (cups will be about ¾ full). Continue as directed in step 5, baking for 21 to 24 minutes.
Yield: 20 to 22 standard size muffins or 12 jumbo size muffins