Gluten-Free, Dairy-Free Banana Muffins

Friends, I’ve been craving a good banana muffin.  I don’t bake many gluten-free goodies because a) it’s expensive and b) I’m trying to eat more raw fruits, veggies and nuts for snacks.  But those black, squishy bananas on my counter beckoned to me.  I caved.

And we ate muffins until our hearts were content.  My kids loved these.  They’ve missed the plethora of baked goods.  Don’t let recent blog posts fool you, but I really haven’t been baking like I used to.  I miss it.  I used to make something every single day.  Just because.  Now I’m really enjoying where the gluten-free and (mostly) vegan eating is taking me.  It’s helping me reevaluate everything I eat and prepare for my family, particularly my kids, to eat.

So.  Back to muffins.  They can be healthy, delicious, and satisfying.  I didn’t feel one bit guilty giving them by twos to my kids for breakfast and snacks.

P.S.  They are really good with a little schmear of almond butter.  And I won’t tell if you eat them by the twos too. :)

Gluten-Free, Dairy Free Banana Muffins
adapted from The Joy of Cooking

4 large, very ripe bananas
2 large eggs
1 cup packed brown sugar
1/2 cup canola oil
1 tsp. vanilla extract
1 cup brown rice flour
1/2 cup sorghum flour
1/4 cup sweet rice flour
1/4 cup cornstarch
1 tsp. table salt
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. xanthan gum (optional–it doesn’t really need it with the bananas)
1 tsp. ground cinnamon
1/4 tsp. each: ground cloves, cardamom, nutmeg, and allspice


Preheat oven to 375 degrees F. Line two, standard (12 cup) muffin tins with paper liners, or grease well.

Sift the dry ingredients together in a medium bowl and set aside.

In a large bowl, mash the bananas and add the oil, eggs, sugar and vanilla extract. Mix well with a whisk or electric hand mixer. Add the dry ingredients and stir well, being careful not to overmix. Some lumps will remain.

Evenly distribute the batter into the muffin tins. Bake for about 15-20 minutes, or until the tops spring back when lightly pressed. Let cool for a few minutes in the tins and then remove muffins to a cooling rack to finish cooling. Eat warm or at room temperature. Store in an airtight container.

Makes about 2 dozen muffins.

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  1. You must be reading my mind – I was seriously staring at some bananas on my counter 5 minutes ago, and I thought I wanted to make some banana muffins! Love these!

    1. Hi Katie! They can definitely be frozen after they’ve been made. I do that all the time. I haven’t tried freezing the batter before, so I’m not sure how that would work. If I had to choose between the two, I would bake first, then freeze.

      1. Awesome!

        How do you thaw them out when it’s time to indulge?

        I’m currently 37 weeks and looking for a few things I can prep in advance :)

        1. Congrats, Katie! And way to be prepared! :) When I defrost them, I either just pull them out of the ziploc bag and let them come to room temp on the counter (if you leave them in the bag, they get a little gooey and/or mushy), or I just pop one or two in the microwave at a time on 50% power. I love them warm. Let me know if you need any other ideas for make-ahead snacks or meals!

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