These gluten and dairy-free banana bran muffins are easy to make, use healthy ingredients and taste delicious! Filled with ripe bananas and chocolate chips these gluten-free muffins will be enjoyed by all. They are quick to make and use ingredients found in your pantry.

Gluten and dairy-free banana muffins that have rice bran added to them for extra fibre. I love a gluten-free muffin that not only tastes good but is good for you. The muffins are fluffy and moist and full of banana flavour.

I love one of these gluten-free banana bran muffins for breakfast with my earl grey tea latte. They are also a wonderful afternoon snack. You can easily pack up these muffins and bring them along on your next hiking or baking adventure. Also terrific to bring along on a camping trip.

I originally posted this recipe in March 2015, but have recently taken new photos and decided I would rewrite the blog post.

Gluten-free banana muffins that are moist, fluffy and full of banana flavour. It is an easy banana recipe that makes perfect gluten-free muffins each and every time.

INGREDIENTS NEEDED TO MAKE THE MUFFINS:

• White Sugar, Swerve granular sweetener or Monkfruit sweetener
• 3 medium sized ripe bananas
• Canola or Vegetable Oil
• Large Egg
• Vanilla
• Coconut or Oat Milk
• Gluten-Free Rice Bran
• Gluten-Free Flour Blend (1 to 1)
• Gluten-Free Baking Powder
• Baking Soda
• Gluten-Free Chocolate Chips

It always seems that we can have a couple of bananas getting too ripe on the counter. If I do not have an opportunity to use them right away, I place the whole bananas in my freezer. On baking day, I remove 2-3 frozen bananas and let them thaw for 5-8 minutes. They are easy to peel and are then added to the mixing bowl.

Warm gluten-free banana bran muffins with melty chocolate chips is the best snack in the afternoon. If you haven’t noticed, I am a little obsessed with baking gluten-free muffins. When I was first diagnosed with celiac disease, the first thing I wanted to bake really well was a muffin.

Many many failed, hard and dry gluten-free muffin recipes were made until I figured out what I needed to do. I love that I can make a great tasting, soft and moist gluten-free banana muffin anytime I want to now.

Who loves muffins as much as I do?

HOW TO MAKE THE BANANA MUFFINS:

1. Preheat oven to 350 degrees.
2. Line a muffin tin with 10-12 paper liners.
3. In a stand mixer(or use a hand mixer and medium bowl) beat the sugar, bananas, oil, egg and vanilla together.
4. In a small bowl whisk the gluten-free flour, rice bran, baking soda and powder and salt.
5. Add dry ingredients to wet and mix on low speed until combined.
6. Add the coconut milk and mix on low speed increasing to medium until you have a smooth batter.
7. Fold in the chocolate chips.
8. Use an ice cream scoop to drop batter into lined muffin pan.
9. Bake in oven for 23-28 minutes.
10. Remove and cool.

These gluten-free banana bran muffins are the best grab-and-go snack. They also are great in school lunches. You could easily adapt and bake the muffins in mini muffin pans. Delicious bite sized treats instead.

HERE ARE MORE MUFFIN RECIPES TO TRY:

• Gluten-Free Paleo Walnut Muffins
• Keto Chocolate Cheesecake Muffins
• Gluten-Free Sourdough Banana Muffins
• Keto Coffee Cake Muffins

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HAVE ANY GLUTEN-FREE QUESTIONS? If you have any questions about gluten-free baking or cooking, just send me a DM and I will try to help you out.

Gluten and Dairy-Free Banana Bran Muffins

These gluten and dairy-free banana bran muffins are easy to make, use healthy ingredients and taste delcious. Perfect with a cup of tea or coffee for breakfast.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 10

Equipment

• measuring spoons and cups
• bowls
• hand mixer or stand mixer
• paper cupcake liners
• Muffin pan
• ice cream scoop
• spatula

Ingredients

  

1x2x3x

• 1/4 cup white sugar, Swerve sweetener or Monkfruit sweetener
• 2-3 ripe bananas
• 1/4 cup canola or vegetable oil
• 1 tsp gluten free vanilla
• 1 large egg
• 1/4 cup coconut or oat milk
• 1/2 cup gluten-free rice bran
• 1 cup gluten free flour blend (1 to 1)
• 1 tsp gluten free baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup Enjoy Life mini chocolate chips

Instructions

 

• Preheat oven to 350 degrees.
• Line a muffin tin with 10-12 paper cupcake liners.
• In a stand mixer(or use a hand mixer and medium bowl) beat the sugar, bananas, oil, egg and vanilla.
• In a small bowl whisk the gluten free flour, rice bran, baking soda, baking powder and salt.
• Add dry ingredients to wet and mix on low speed until combined.
• Add the milk and mix on low speed increasing to medium and beating untl you have a smooth batter.
• Fold in the chocolate chips.
• Use an ice cream scoop to drop batter into the lined muffin pan.
• Bake in the oven for 23-28 minutes.
• Remove and cool.

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