Gluten, dairy and refined sugar free muffins

Alright hear me out. If the name of this post made you a little skeptical, I won’t be particularly offended. Yes the best things in life usually do have gluten, dairy and sugar in them, but these muffins are an exception. Just like when people tell you “you don’t need to be drunk to have fun” I’m telling you “you don’t need gluten to make bomb muffins.” The difference between those other people and me? I’m actually telling you the truth. I’ve been making this recipe for years now. This recipe gave me something to look forward to in the morning before high school or something sweet to satisfy my cravings at 2 am. They are pathetically easy to make and can be frozen for up to 6 months if you aren’t up to the challenge of eating 16 muffins in one week. (Or if you are mad props- I’m not judging I’ve done it #stress #eating)


  • 3 mashed ripe bananas (if you hate bananas don’t be turned off- they are more for the consistency of the muffins and you really do not taste their flavor at all)

  • 2 eggs

  • 1/2 cup unsweetened almond milk

  • 1/2 cup unsweetened applesauce

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon almond extract

  • 2 tablespoon agave nectar (or pure maple syrup)

  • 2 cups gluten free flour (can also use whole wheat flour- they just won’t be gf anymore obviously. I used to use whole wheat B.C.) (B.C. = before celiacs)

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/4 cup water

  • optional: chocolate chips (adding chocolate is never a bad idea), walnuts, almonds, dried cranberries, blueberries, sliced banana, peanut butter


  1. Preheat oven to 350 degrees.

  2. In a large bowl mix together bananas, eggs, vanilla, almond extract, milk and applesauce.

  3. In another bowl mix together gf flour, salt, cinnamon, back powder, and backing soda.

  4. Add the wet ingredients to the dry ingredients then add the 1/4 cup water. If you are adding any other ingredients (chocolate chips…etc.) add them now.

  5. Spray two muffin pans with nonstick cooking spray.

  6. Pour batter into muffin cups (should fill about 16 muffin cups). If you are adding peanut butter to the muffins, I recommend drizzling it on top after you pour the batter into the tin.

  7. Bake for about 30 minutes or until a toothpick in center comes out clean. Once they are cooled, store in an air-tight container for up to 10 days or freeze for up to 6 months.


Servings per recipe: 16

Serving Size: 1 muffin

Calories: 122; Fat: 2 g; Carbs: 25 g; Protein: 4 g

Rachel WesthoffComment