Outrageously Delicious Gluten-Free, Dairy-Free Banana Berry Muffins
If ever there was proof that gluten-free, dairy-free baked goods can be ridiculously moist and delicious, these muffins from Berkeley, California’s (sadly) closed Bacano Bakery are it. No joke, you seriously must make these muffins. They’re absolute game changers. Plus, once you get the basic recipe down, you can modify it any which way you like. Banana chocolate chip muffins, banana-strawberry muffins, banana-blueberry muffins, banana walnut muffins, they’re all yours and very likely better than anything you’ve ever tried with this gluten free muffins recipe.
Gluten-Free, Dairy-Free Banana Berry Muffins
You’ll need cupcake liners for this recipe, and if you don’t have overripe bananas, add an additional tablespoonful or so of brown sugar. Store the muffins in an airtight container for up to four days or freeze in a ziplock bag for up to three weeks.
Servings 12 muffins
Calories 249 kcal
Ingredients
- 1 cup (160 grams )brown rice flour
- 1/4 cup (45 grams) potato starch
- 2 tablespoons (18 grams) tapioca starch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon xanthan gum
- 1 cup mashed overripe bananas (about 3 bananas)
- 2 tablespoons plus 1 teaspoon unsweetened rice milk or water
- 1/2 teaspoon vanilla extract
- 2 eggs
- 5 tablespoons maple syrup
- 1/3 cup packed brown sugar
- 10 tablespoons olive oil such as olive, sunflower, or safflower oil
- 1 cup diced mixed berries such as strawberries, raspberries, and blackberries
Instructions
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Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
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Combine and sift into a bowl the rice flour, potato starch, tapioca starch, baking powder, baking soda, cinnamon, salt, and xanthan gum. In a separate bowl, combine the bananas, rice milk, and vanilla.
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In the bowl of a stand mixer fitted with the paddle attachment or in a bowl with a whisk, mix the eggs, maple syrup, brown sugar, and oil until well combined. Add the dry ingredients and mix for 30 seconds. Add the banana mixture and combine well. Gently fold in the berries.
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Pour the batter into the prepared tin, filling each liner a little more than three-fourths of the way, and bake until a toothpick comes out clean, about 22 minutes. Let the muffins rest in the tin for 5 minutes. Transfer muffins to a wire rack to cool completely.
Nutrition Facts
Gluten-Free, Dairy-Free Banana Berry Muffins
Amount Per Serving
Calories 249
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 27mg9%
Sodium 164mg7%
Potassium 238mg7%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 12g13%
Protein 3g6%
Vitamin A 46IU1%
Vitamin C 5mg6%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
4 Comments on “Outrageously Delicious Gluten-Free, Dairy-Free Banana Berry Muffins”
Made these today and they were delicious! I used a cup of saskatoon berries in place of the mixed berries, ewill definiteley make these muffins again!
Oh yay! I’m so glad you liked them, Gwen. They’re super yummy, aren’t they?
Excellent recipe! Initially I thought the batter may be too liquids but they turned out perfect??
I’ll keep making these.
Hooray! Yes, they are sooo good!