Gluten Dairy Egg Free Banana Muffins Bread
Indulge in the wholesome goodness of Gluten Dairy Egg Free Banana Muffins Bread, a versatile recipe perfect for dietary restrictions without compromising on flavor or texture. This recipe combines the natural sweetness of ripe bananas with the warm, spiced notes of cinnamon, creating a moist and tender treat that doubles as a breakfast staple or afternoon snack. Made with gluten-free flour, Plant-based milk, and applesauce, it’s crafted entirely without common allergens, making it ideal for those following gluten-free, dairy-free, or vegan lifestyles. Whether baked as convenient muffins or sliced as a classic banana bread, this recipe promises a fluffy, satisfying bite every time. Plus, with just 15 minutes of prep and simple pantry ingredients, it’s an effortless way to brighten your day with a healthy, homemade treat!
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 1.5 cups Gluten-free all-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Coconut sugar
- 0.25 cups Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.25 cups Plant-based milk (such as almond, coconut, or oat milk)
- 2 tablespoons Vegetable oil (such as coconut or avocado oil)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease or line a loaf pan with parchment paper (for banana bread) or a muffin tin with liners (for muffins).
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the coconut sugar, applesauce, vanilla extract, plant-based milk, and vegetable oil to the mashed bananas. Whisk until all the wet ingredients are well combined.
In a separate mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Do not overmix.
Pour the batter into the prepared loaf pan or divide evenly into the muffin tin.
For banana bread, bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. For muffins, bake for 18-22 minutes.
Remove from the oven and allow the bread or muffins to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before serving.
Slice or serve as desired. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1939 mg | 84% | |
| Total Carbohydrate | 372.5 g | 135% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 169.9 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 140 mg | 11% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1369 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
