It’s been one year since I started eating gluten-free and dairy-free (okay, I’ve cheated like once or twice), but I haven’t had any bread or muffins. After a while, I didn’t really even want bread or cookies.
But, I got a craving for some recently and thought I could revamp an old recipe I cut out from a magazine and make some delicious gluten-free dairy-free banana raspberry muffins.
I used gluten free all purpose baking flour, organic sugar, baking soda, baking powder, salt, bananas, vanilla extract, almond milk, egg and frozen raspberries.
I quickly mixed the dry ingredients in one bowl and the wet in another (including bananas). Once those were mixed, I folded the wet into the dry ingredients. then, I folded the raspberries in. It is suggested that you do so gently, but I sort of like them smashed up and mixed in a little more.
This makes about 24 regular sized muffins (or 23 if you are me!)
The result is a sweet muffin with a hint of tart and extra fruitiness.
And who doesn’t like a fruity slightly-tart muffin that is perfect for breakfast or a snack?
Delicious gluten-free dairy-free banana raspberry muffins
Ingredients
- Vegetable-oil cooking spray
- 2 cups all-purpose gluten-free flour
- 3/4 cup sugar in the raw
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 large ripe or overripe bananas mashed
- 1/4 cup almond milk or other milk alternative
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup fresh or frozen raspberries
Instructions
- Heat oven to 350°F.
- Coat muffin tin with cooking spray and/or liners.
- In a bowl, combine flour, sugar, baking powder, baking soda, and salt; whisk to blend. Make a well in center; set aside.
- In a bowl, combine bananas, milk, egg, and vanilla.
- Pour batter into center of dry ingredients; fold together until combined.
- Do not overmix.
- Fold in raspberries.
- Put batter into muffin tins (about 1/2 full)
- Bake 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan on a wire rack for 10 minutes.
- Remove from pan; cool completely.
Krystyn has been blogging since 2005. She is a sarcasm-loving, straight-shooting, jeans and t-shirts wearing, wife and mom of four girls (ages 12, 10, 6 and 5). She blogs about life as a mom and wife and includes funny stories, family travel, fitness, recipes, STEM and more. She currently resides in the Atlanta, Georgia suburbs.
I have a gluten intolerant friend I’m going to make these for.
Thanks for the recipe!
Hopefully, your friend enjoys them as much as we do!
Those look so good! Muffins are one of my favorite breakfast foods. Fabulous photos!
Thank you! I feel like I’m slowly getting the control of my new camera!
Yum. I love these muffins. I need to take the time to make them. Do fresh raspberries work, too?
Fresh absolutely work…and end up mushing in and mixing better. Frozen are just available year round!
Those look yummy. I am going to make some for sure. Not a big fan of fresh bananas but mashed and cooked into muffins or bread YUM!!!!!
Cooked and in bread is the only place bananas belong.
These Gluten free Banana raspberry muffins look so delicious and fun to make. I like how pretty they turned out and I love having muffins like these for breakfast!
I have to admit, I was pretty impressed how pretty they look! I’m not usually much of a baker!
They look beautiful!
Thanks for the recipe!
These look so delicious! Such a great way to use up black bananas! Yum! #TypeAParent
We always end up with black ones, too! Usually I throw them in the freezer until we have enough for bread and then thaw before using them!
Oh these look so yummy! I was diagnosed with Celiac disease about 8 years ago now. It can be hard to find decent gluten free muffins! I cannot wait to try these!
Looks delicious! Thank you for the recipe!
I need these in my life! I will have to try them out for M!