Outrageously Delicious Gluten-Free, Dairy-Free Banana Berry Muffins

Erika — Sun, 05 Jun 2022 15:43:00 +0000

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 muffins

Calories 249kcal

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

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.

Nutrition

Gluten-Free, Dairy-Free Pumpkin Muffins

Will Brubaker — Tue, 09 Dec 2014 21:41:44 +0000

Flavor, moistness, and texture make the difference between a good muffin and a great muffin. These gorgeous offerings from New York’s By the Way Bakery have all three, as well as gluten-free, dairy-free status, which makes them perfect for school parties, work functions, and anytime indulgence for all.
Makes 12

3 tablespoons tapioca flour
1/3 cup white rice flour
3 tablespoons brown rice flour
¼ cup sorghum flour
¼ cup potato starch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/8 teaspoon xanthan gum
1/8 teaspoon kosher salt
1 teaspoon cinnamon
1/4 teaspoon cardamom
1/8 teaspoon nutmeg
1 cup canned pumpkin
1 cup plus 1 tablespoon sugar
1/2 cup canola oil
2 eggs
2 tablespoons Demerara sugar (optional)

Preheat oven to 350°F. Lightly oil a standard 12-cup muffin pan.
In a medium bowl, whisk together the flours, potato starch, baking powder, baking soda, xanthan gum, salt, cinnamon, cardamom, and nutmeg.

In a large bowl, whisk the pumpkin, sugar, oil, and eggs until combined. Add the dry ingredients, and whisk until combined.

Dividing evenly, spoon the batter into the muffin pan. Sprinkle Demerara sugar on top.