Dairy-Free and Gluten-Free Holiday Baking

Attention gluten and dairy avoiders! Baking season is upon us! Here is a great recipe for dairy-free, gluten-free muffins. I have baked several variations of this recipe and provide you with my best version. Feel free to leave a comment or ask a question. Please provide feedback on how you liked this recipe or changes you made!

Gluten-Free and Dairy-Free Banana (or Pumpkin) Muffins
Yield: 12 Muffins

1 Cup mashed ripe bananas or pumpkin puree; or ½ cup of each
2 large eggs
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Add the dry ingredients to the wet ingredients and mix well. There is no need to worry about over-mixing since there isn’t any gluten to over-activate!

Prepare 12 muffin cups with foil liners.
Divide the muffin dough among the cups.

Bake 20 minutes or until a toothpick inserted in the muffins comes out clean.

Enjoy warm or cooled!

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One Response to Dairy-Free and Gluten-Free Holiday Baking

  1. mcheuser says:

    Hi! I wanted to let you know that I’ve tried your gluten-free muffin
    recipe, both the pumpkin and banana varieties, and thought they were
    REALLY GOOD! I didn’t have rice syrup and thus used the 3/4 cup white
    sugar that the recipe called for. Next time I might try using just 1/2
    cup as I don’t like what sugar does for me. Which brings me to my
    question about rice syrup… if rice syrup is used as a sugar-free
    sweetener to make something taste, well, sweet, will it somehow raise
    blood sugar levels? What do you know about this? Thank you!

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