Raise your hand if you have a HUGE sweet tooth! I know I do! I also have a sweet spot (no pun intended) for all things breads and pastries. Banana bread being one of my guilty pleasures. So I decided to get baking and I came up with an allergy friendly (AND healthy) banana bread recipe! These banana bread muffins are dairy free, gluten free, and refined sugar free! And they still taste just as good as the real thing but you don’t have to feel guilty for eating more than one 😉
Make sure to leave a comment below or visit my Instagram page (@iamdevonjade) and tell me what you think!
Gluten Free, Dairy Free Banana Bread Muffins
4 very ripe bananas
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
2 cups gluten free flour (I use Bob’s Red Mill)
1/4 teaspoon sea salt
1/2 tablespoon cinnamon
1/4 tablespoon nutmeg
1/2 cup coconut sugar
1/2 cup dairy free, gluten free butter; lightly melted (I use earth balance, soy free)
2 tablespoons of almond milk
Preheat the oven to 350 degrees F.
Line a cupcake baking pan with cupcake/muffin liners.
In a large bowl, mash up all 4 ripe bananas.
Melt the butter and add it in with the bananas along with the eggs, vanilla extract, and almond milk. Mix.
In a separate bowl, combine the baking powder, baking soda, gluten free flour, cinnamon, nutmeg, salt, and sugar. Mix.
Once both the wet and dry ingredients are thoroughly mixed, combine the two and continue to mix all the way through.
Pour equal amounts of the mixture into the cupcake liners.
Bake in the oven for 50-55 minutes.
*PRO TIP*: if you want 12 large muffins fill the cupcake liners to the very top (this is what I do), for smaller muffins, fill about half way (should make 24).