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!