One of our friends just went gluten and dairy free due to allergies, so we came up with this recipe to accommodate them! I was super excited to use something other than wheat in my grain mill. They actually turned out better than muffins I make with butter and wheat! They were soft and buttery. I will definitely be making these again!
Gluten, dairy-free banana muffins
Delicious, healthy banana muffins that taste buttery and soft without butter or wheat!
Ingredients
- 1 1/4 cup oat flour (112 g fresh-milled groats) You have to put whole oats through a grain mill. They don't do super well with rolled oats.
- 1 cup white rice flour (140 g fresh-milled) I used short grain white rice in my grain mill.
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1-2 tsp cinnamon
- 3 ripe bananas, mashed
- 1/2 cup melted coconut oil
- 2 eggs
- 1/4 cup sugar, brown sugar, honey or maple syrup
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin.
- Mill oats and rice. (if milling your own grains)
- Mash up bananas and mix in the rest of the wet ingredients: 3 ripe bananas, mashed, ½ cup melted coconut oil, ½ cup sugar, brown sugar, honey, or maple syrup, 2 eggs, 1 tsp vanilla
- Add the dry ingredients: 1 cup fresh-milled oat flour (112 g), 1 cup fresh-milled white rice flour (140 g), 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, 1–2 tsp cinnamon (optional)
- If batter seems very thick, add 1–2 Tbsp water
- Fill muffin cups ¾ full.
- Bake 18–22 minutes, or until a toothpick comes out clean.
Notes
Nutrition Facts
Serving size: 1 muffinServings per recipe: 12 Calories: 180
Total Fat: 8.5 g
• Saturated Fat: 7 g
• Trans Fat: 0 g Cholesterol: 31 mg Sodium: 180 mg Total Carbohydrates: 24 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Added Sugars: 3 g Protein: 2.8 g Micros (approx):
- Vitamin A: 2% DV
- Vitamin C: 4% DV
- Calcium: 2% DV
- Iron: 3% DV
- Potassium: 150 mg