Gluten-free Banana Muffins (Dairy-Free Option)

Banana muffins studded with mini chocolate chips wrapped in muffin papers.

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5 from 2 votes

Gluten-free Banana Muffins (Dairy-Free Option)

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 301kcal

Author: Sally Cameron

Equipment

Ingredients

1 ½ cups + 2 tablespoons gluten-free flour blend 8 ounces King Arthur Measure for Measure
1 ¼ teaspoons baking soda
1 teaspoon baking powder aluminum free
¼ teaspoon fine sea salt
3-4 ripe bananas 1 ½ pounds
2 large eggs
⅔ cup golden brown sugar OR golden brown monk fruit blend
½ cup neutral healthy oil (not vegetable oil, note below) or melted coconut oil
1 ½ teaspoons vanilla extract

Options

½ cup mini chocolate chips plus extra for top if desired

Instructions

Start here

Pre-heat the oven to 350°F. Line a muffin pan with paper liners or skip the paper liners and spray with avocado oil.

Mix dry ingredients

Add the flour, baking soda, baking power, and salt together in a medium mixing bowl and whisk to blend.

Mix the wet ingredients

Add the bananas, eggs, sugar, oil, and vanilla to a blender, and briefly blend on low to medium speed just until smooth (15 seconds). Do not over-blend.
Add the wet mix to the dry ingredients in the bowl and fold together with a flexible spatula until smooth, then blend in the chocolate chips if using.
Rest the batter to rehydrate for 15-20 minutes.

Portion muffins

Portion the muffin batter between the wells of a 12-cup muffin pan. For equal portions use #16 disher/scooper or a ¼ cup measure. Sprinkle extra chocolate chips on top if desired.

Bake muffins

Bake muffins until they are light golden brown on top and a toothpick or cake tester come out clean or with few moist crumbs when inserted into the center of a muffin, 26-28 minutes. They should feel firm on top with little give. Ovens vary so go by the toothpick test.
Cool muffins a few minutes in the pan then remove to a wire cooling rack.

Notes

Storing and Freezing

Muffins store on the kitchen counter in an airtight container or zip bag for up to 4 days. Freeze leftover muffins for up to 2 months. Thaw at room temp or warm gently before enjoying.

Healthy oil

If you have standard vegetable oil in your pantry, toss it. I use this healthy vegetable oil replacement all of the time! You have to order it online but it is worth it.

Substitutions

Skip the chocolate chips for simple gluten-free banana muffins.
If your GF flour does not contain xanthan gum, add ¼ teaspoon.
To reduce the carbs and sugar, use golden monk fruit/allulose blend. Carbs per muffin is then 28 grams - 4 grams of fiber = 24 grams net carbs. They taste the same and know one will know the difference, it's how I usually make them.

Egg Sensitivities

For a flax egg: 1 T flax seeds + 3 T water blend in blender 1 minute. For a chia egg, 1 T chia + ⅓ cup water, let stand 15 minutes. For the two eggs, double these quantities, then add to the blend where you would add the eggs.

Nutrition