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    Home » Recipes » Breakfast

    Gluten and Dairy Free Banana Muffins

    Published: Feb 2, 2021 by Lyndsay Homme Modified: Apr 23, 2023
    This post may contain affiliate links. Leave a Comment

    Jump to Recipe Print Recipe

    These Gluten and Dairy Free Banana Muffins take only minutes to put together, and they're moist, delicious, and free from refined sugar. They're sweetened naturally with blueberries and pure maple syrup, making them the perfect healthy snack or addition to your breakfast.

    A Note About Gluten Free Flour

    Different brands of gluten free flour will produce varied results, largely due to the differences in ingredients. I prefer Bob's Red Mill 1-to-1 gluten free baking flour, which usually works very well as a 1-to-1 substitution for regular all purpose flour. This flour contains xantham gum, which works as a binding agent to help hold on to moisture and keep baked goods from falling apart. If your flour does not contain xantham gum, I recommend adding in ¼ teaspoon to this recipe.

    Coconut Oil

    I prefer to use whole food ingredients when I can, so I make these using coconut oil. If you can't have coconut, you can also substitute it with melted vegan butter or a neutral tasting oil like canola.

    Gluten Free Dairy Free Banana Muffins

    Gluten Free Dairy Free Banana Blueberry Muffins

    An easy banana muffin recipe that uses no gluten, dairy, or refined sugar. They're moist, delicious, naturally sweet, and great for breakfast or a quick snack.
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Servings 12 muffins

    Ingredients
     

    • 3 large bananas very ripe
    • ⅓ cup melted coconut oil
    • 1 tsp baking soda
    • 1 ½ cup gluten free flour 1 to 1 substitution with xantham gum
    • ¼ teaspoon salt
    • ½ cup pure maple syrup
    • ½ teaspoon cinnamon
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 1 cup wild blueberries fresh or frozen

    Instructions
     

    • Preheat your oven to 350°F and line or spray your muffin tin.
    • Mash your bananas well in a large mixing bowl, and stir in your oil, maple syrup, eggs, and vanilla.
    • Create a well in the center of the batter and add in your flour, baking soda, salt, and cinnamon. Stir well just until combined.
    • Gently fold in your blueberries.
    • Fill each cup of your muffin tin about halfway with batter, and bake for 15-20 minutes or until cooked through.

    Notes

    I prefer Bob's Red Mill 1-to-1o Gluten Free Baking Flour, which contains xantham gum. If your gluten free flour does not have the xantham gum, you'll need to add ¼ teaspoon.
     
    Store cooled muffins in an airtight container at room temperature. They should keep for 4-5 days.

    Nutrition

    Calories: 183kcalCarbohydrates: 29gProtein: 3gFat: 7gSaturated Fat: 6gTrans Fat: 1gCholesterol: 27mgSodium: 165mgPotassium: 156mgFiber: 3gSugar: 13gVitamin A: 65IUVitamin C: 4mgCalcium: 32mgIron: 1mg
    Keyword muffin
    Tried this recipe?Let us know how it was!

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    Lyndsay Homme

    Hi, I'm Lyndsay! I started sharing recipes when my son was diagnosed with a milk intolerance to help other moms like me.

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