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
- 1 cup 160 grams brown rice flour
- .25 cup potato starch 45 grams potato starch
- 2 tablespoons 18 grams tapioca starch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- .25 teaspoon salt
- .25 teaspoon xanthan gum
- 1 cup mashed overripe bananas (about 3 bananas)
- 2 tablespoons plus 1 teaspoon unsweetened rice milk or water
- .5 teaspoon vanilla extract
- 2 eggs
- 5 tablespoons maple syrup
- .33 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
Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
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.
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.
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.