Banana Muffins – Gluten and Dairy Free


Bananas – I think we can all agree they are the most versatile ingredient; they are great in savoury and sweet recipes. I have been away for a few days so when I came back my bananas were overripe, which are perfect for baking with, so I couldn’t resist experimenting with a banana muffin recipe.

Below is my recipe for banana muffins, which is all made in one bowl – so no mess! I opted for a dairy free chocolate topping, but you can add whatever toppings you like with this recipe. I also added Maca Powder for an energizing boost and it gives the mixture a nutty flavour, which goes great with bananas!

Ingredients (makes 10)

  • 2 medium overripe bananas
  • 2 eggs
  • 1 tsp of vanilla extract
  • 1 tsp of baking powder
  • 1 tsp Maca powder
  • 1 cup of GF oat flour
  • 1/2 cup of GF flour
  • Optional toppings: dairy free chocolate shavings, chopped nuts, peanut butter, oats.


1. Preheat oven to 180 degrees Celsius and line a muffin tin with parchment paper or cake cases.

2. Mash the bananas in a large mixing bowl. Add the eggs and whisk together until combined.

3. Add the baking powder, Maca,  vanilla extract and stir.

4. Finally, add the GF oat flour and GF flour then stir once more. If you prefer sweeter muffins you can add agave honey or brown sugar for added sweetness.

5. Spoon around 2/3 of the mixture in each individual holes of the muffin tin, as the mixture will rise.

6. Bake for 25 to 30 minutes. Stick a knife or skewer into the muffin and pull it out, if it is clean then the muffins are done. They should be firm on the outside but soft in the middle.

7. Remove the muffins from its cases and cool for 5 minutes.

Serve with your favourite topping and enjoy.

You can keep these muffins in the fridge for a few days in an air tight container or you can freeze them until you fancy a sweet treat.



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