Gluten Free & Dairy Free Muffin Recipe
After practicing to make perfect, I finally baked the yummiest muffins I’ve ever made and they’re gluten-free and dairy-free! Here’s a version you can try if you’re looking for some inspiration, let me know what you think!
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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!