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, 7 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.
Barbara Montag says
March 25, 2015 at 7:06 amI have a gluten intolerant friend I’m going to make these for.
Thanks for the recipe!
Krystyn says
March 25, 2015 at 3:06 pmHopefully, your friend enjoys them as much as we do!
Lindsey @ Redhead Baby Mama says
March 25, 2015 at 7:50 amThose look so good! Muffins are one of my favorite breakfast foods. Fabulous photos!
Krystyn says
March 25, 2015 at 3:06 pmThank you! I feel like I’m slowly getting the control of my new camera!
MommaE says
March 25, 2015 at 7:56 amYum. I love these muffins. I need to take the time to make them. Do fresh raspberries work, too?
Krystyn says
March 25, 2015 at 8:15 amFresh absolutely work…and end up mushing in and mixing better. Frozen are just available year round!
pat chance says
March 25, 2015 at 9:31 amThose 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!!!!!
Krystyn says
March 25, 2015 at 3:07 pmCooked and in bread is the only place bananas belong.
Julie Wood says
March 25, 2015 at 9:57 amThese 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!
Krystyn says
March 25, 2015 at 3:08 pmI have to admit, I was pretty impressed how pretty they look! I’m not usually much of a baker!
Kat says
March 25, 2015 at 10:16 amThey look beautiful!
Thanks for the recipe!
reesa lewandowski says
March 25, 2015 at 3:35 pmThese look so delicious! Such a great way to use up black bananas! Yum! #TypeAParent
Krystyn says
March 25, 2015 at 3:41 pmWe 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!
Laura J says
March 28, 2015 at 12:54 pmOh 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!
Elena says
March 30, 2015 at 1:47 pmLooks delicious! Thank you for the recipe!
Carly from The Puzzled Palate says
April 1, 2015 at 12:46 pmI need these in my life! I will have to try them out for M!