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5 from 1 vote

Delicious gluten-free dairy-free banana raspberry muffins

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2 dozen


  • 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


  • 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.