Gluten Free Banana Muffins (Dairy Free)

5 from 1 vote

Gluten free banana muffins made with ripe bananas, cinnamon, nutmeg and chopped walnuts. These dairy free muffins have banana bread flavor and can be frozen for another day.

Course Brunch

Cuisine American

Keyword banana bread muffins gluten free, dairy free banana muffins, gluten free baked beans, Gluten Free Banana Bread, Gluten Free Banana Bread Muffins, gluten free dairy free banana bread muffins

Prep Time 15

Cook Time 30

Servings

Calories 288kcal

Ingredients

2 cups gluten free flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup brown sugar
½ cup granulated sugar
1 egg
1 ½ tsp vanilla extract
1 ½ tsp cinnamon
¼ tsp nutmeg
½ cup coconut milk
1 cup ripe bananas about 3
⅓ cup olive oil
1 cup chopped walnuts

Instructions

Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
In a medium bowl, sift together the gluten free flour, baking powder, baking soda and salt. Set aside.
In a large bowl, lightly mix the brown sugar, granulated sugar, egg and vanilla.
Add the cinnamon, nutmeg, coconut milk, olive oil and mashed banana. Stir to combine.
Add the flour mixture and gently mix until combined. Fold in the chopped walnuts.
Divide the batter among the 12 prepared muffin cups.
Bake for 25–30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Notes

This recipe was developed with Better Batter Original Blend. Results may vary with a different gluten free flour blend.
Measure the banana after mashing. Use 1 cup rather than relying on a specific number of bananas.
Use dairy-free milk to keep the muffins dairy free.
Chocolate chips can be used instead of the walnuts.
An egg-free version of this recipe has not been tested.
To freeze, let the muffins cool completely. Wrap individually, then place in a freezer bag and freeze for up to 6 weeks. Thaw before serving and reheat if desired

Nutrition