These gluten free dairy free banana muffins are the perfect after school/mid afternoon snack or breakfast and take very little time to make. I even have a video showing you how.
My husband recently came across some recipes in the newspaper by Ella’s Kitchen.
Being the dutiful husband that he is he tore them out for me to look at.
The one that jumped out at me was the recipe for banana bread.
As you know if you have read any of my previous posts, I am always on the hunt for healthy and nutritious breakfasts.
I tend to avoid breakfast cereals because they are generally high in sugar. Many of the ‘free-from ones aren’t even fortified with vitamins and they don’t keep anyone going until lunch.
I made the recipe once, making a few changes to get it gluten-free.
It was lovely, but in my view needed a few more tweaks to get it perfect and a little more nutritious for the most important meal of the day!
Gluten Free Dairy Free Banana muffins or loaf?
I’ve made this recipe as a loaf and as muffins but prefer the muffins because they take less time to cook.
They are also perfect for keeping in the freezer. Just pop in the microwave to warm through and you have a quick breakfast that everyone will enjoy.
By the way, I made a double batch and then realised that I didn’t have enough eggs.
I therefore used 3 eggs in my double batch and my flaxseed ‘egg alternative’.
This worked out really well so if you wanted to avoid eggs I am sure it would work fine without them altogether!
If you like this recipe you might like my recipe for gluten free dairy free banana bread here.
Pin the recipe for gluten free dairy free banana muffins:
If you’re not sure what a gluten free flour blend is and why it’s important in your baking then check out this article I wrote. It will help you to understand why you gluten free baking isn’t always successful.
Gluten Free Dairy Free Banana Muffins
- 3 very ripe medium sized bananas - mashed
- 3 tbsp apple juice - smoothie or other fruity juicy stuff!
- 50 g dairy-free spread - you could use butter if you weren't avoiding dairy
- 50 g Coconut oil - melted
- 2 eggs - or 2tbsp flax seeds 'whizzed' in a handheld chopper with 6tbsp water till creamy
- 200 g gluten-free self-raising flour blend (or 200g plain flour with 2 tsp baking powder) - I recommend using my wholegrain blends
- 50 g ground almonds
- Half tsp baking powder
- Half tsp cinnamon
- approx 50g dark chocolate chips - check ingredients. I used Silverspoon but see note below
- Preheat the oven to 180 degrees and grease a 900g loaf tin with dairy free spread (or line a muffin tray with muffin cases).
- Cream the spread until light and fluffy then add the eggs and continue to whisk for a further minute or so.
- Fold in the bananas, juice and all other ingredients until combined. Do not over-mix because the bread will be tough
- Place the mixture in your prepared loaf tin or muffin tray and bake in the oven for approx. 1 hour for the loaf and half an hour for the muffins. Test it is done by inserting a skewer. It should come out clean...if not put back in the oven for a while longer before testing again
- Allow the loaf or muffins to cool for 10 minutes before turning out onto a wire rack.
- This recipe freezes really well and as a special treat for weekends I added approx. 50g dark chocolate chips (Silverspoon ones are gluten-free and dairy-free, although say they may contain traces of milk...so depends on the level of allergy/intolerance)! Just place a slice of the loaf or a muffin in the microwave to heat for approx. 30 seconds straight from the freezer...