Gluten Free & Dairy Free Muffins
I’m so excited to share this recipe with you! I recently went gluten free and dairy free due to allergies. I have to tell you, it was hard at first to bake at home because I wasn’t used to it! After practicing to make perfect, I finally baked the yummiest Gluten Free & Dairy Free Muffins! Here’s a version you can try if you’re looking for some inspiration. Let me know what you think! Follow @andimans for more! Check out more tasty Recipes here!
Why make them?
- Quick and Easy Breakfast: These muffins are perfect for a grab-and-go breakfast that’s both delicious and satisfying. They have the rich flavor of chocolate and the natural sweetness of bananas.
- Use Ripe Bananas: When you have overripe bananas on hand, chocolate banana muffins are a great way to avoid waste. Turn those bananas into a tasty treat.
- Healthy Snack Option: Packed with bananas and a hint of chocolate, these muffins make for a healthier snack. They satisfy sweet cravings while providing some nutritional benefits.
My Favorite Gluten Free Flour
Bob’s Red Mill 1-to-1 Gluten-Free Flour is my absolute favorite for baking. It’s hands down the best choice for achieving flawless results in all your gluten-free recipes. This flour blend ensures that your baked goods have the same texture and flavor as traditional flour. It is perfect for everything from cookies to cakes. Whether you’re gluten-free or just looking for a reliable baking flour, this one never disappoints.
Gluten Free & Dairy Free Muffin Recipe
Ingredients:
- 4 Ripe Bananas
- 2 Eggs
- 7 tbsp. Coconut Oil
- 4 tbsp. Brown Sugar or White Sugar
- 4 tbsp. Date Lady, Date Sugar
- 2 tbsp. Almond Milk
- 1/2 tbsp. Almond Extract
- 1/2 tbsp. Vanilla Extract
- 2 cups Gluten Free Flour ( I use @bobsredmill 1-1 Gluten Free Baking flour )
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1 pinch Salt
- 1 10 oz. Mini Chocolate Chips ( I use @enjoylifefoods )
- 3 tbsp. Sprinkle of Walnuts *optional*
Instructions:
- Preheat your oven to 350 degrees. I use smaller silicone muffin pans, which work great! I like small muffins but you can grab minis or bigger pans! Whatever you like.
- In an electric mixer, mash your bananas and add your eggs, coconut oil, brown sugar, date sugar, almond milk and vanilla & almond extract. Mix on medium speed.
- Stir in your flour, baking powder, baking soda, salt, and chocolate chips.
- Scoop the batter into your prepared muffin cups and bake for 20-25 minutes depending on your oven!
- Allow to cool and enjoy! Store in your fridge or room temp for up to 4 days, warm them up for a few seconds in the microwave + add some butter ( if you're not dairy free ) You can freeze up to 2 months!
