Delicious and healthy Gluten free banana muffins recipe. This recipe is gluten free and also lactose free, you don’t need dairy on the muffin dough.

If you want to give them a festive and Christmas and sweet touch, you can fill them with caramel sauce and decorate them with cream cheese frosting .

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Adding fruit to muffins or cakes is a very easy way to eat a healthy breakfast. You can add blueberries, bananas or strawberries to any cake, muffin or pancake and they’ll turn out delicious.

It’s a great way to incorporate fruit into your diet without even realizing it. Also, using fruit as a sweetener helps you reduce the amount of white or cane sugar in the batter.

Also, it’s a good way to take advantage of the overripe bananas that you have in the fridge and no one is eating them.

TIPS for the best gluten free banana muffins recipe

Here are some tips for making delicious banana muffins


glutenfree banana muffins
  1. Very ripe bananas
    For the muffins to be sweet and fluffy, the bananas must be very ripe, and the skin of the banana must be brown, (the more, the better).
  2. Ingredients at room temperaturee
    For the batter to turn out well, the ingredients must be at room temperature. Take the ingredients out of the fridge a while before.
  3. Decorate the muffins
    To give the muffins something special, prepare a cheese frosting and decorate the cupcakes on top as if they were cupcakes. You can also sprinkle a little cocoa powder on top.
  4. Mix very well all the “liquid” ingredients Mix the sugar and eggs until you get a very fluffy batter. Then add the rest of the liquid ingredients and finally the flour.

Fill the muffins with caramel sauce and decorate them with cream cheese frosting.

How to make these healthy Gluten free banana muffins recipe

All the ingredients to bake these Gluten free banana muffins recipe

muffins de plátano sin gluten

For the caramel filling

For the cream cheese frosting

Use overripe bananas to make delicious and sweet muffins.

If you want to make these banana muffins with gluten, just use all purpose flour.

magdalenas de plátano sin gluten

Step by step to make these Gluten free banana muffins recipe

To prepare these gluten-free banana muffins, first, mash the bananas in a bowl with a fork and set aside.

Then, whisk the eggs together with the white sugar in a large bowl. When the sugar has dissolved in the eggs, add the rest of the liquid ingredients: the almond drink, the oil, the honey, the mashed bananas, and mix well. If you want, you can use an electric mixer to avoid lumps in the dough.

Add the flour, salt, baking powder, baking soda, and cinnamon powder. Beat well until all ingredients are well incorporated.

Add the chopped chocolate or chocolate chips and gently stir them with a spatula.

Pour some of the muffin batter into each muffin tray (or muffin paper).

Bake the muffins at 180ºC for 15 minutes*.

When you see that the muffins have risen and are golden brown, poke them with a chopstick to check if they are cooked.

When you see they are done (and the chopstick comes out clean), take the muffins out of the oven.

Let the muffins cool and prepare the frosting and caramel sauce.

Prepare the frosting:

In a bowl, mix the cream, cream cheese, powdered sugar and vanilla sugar. Beat it well and let it cool in the fridge or freezer for about 10 minutes.

banana muffins glutenfree

For the caramel sauce.

You can easily prepare it in the Thermomix TM6 according to its recipe: “Caramel sauce”.

If you don’t have a Thermomix, you can also make the caramel sauce in a saucepan.

To do this, put a saucepan on low heat, add 250 g white sugar, 30 g water, 1 tablespoon lemon juice, 30 g butter and 70 g cream. Cook over low heat, stirring constantly, for about 5 minutes. Once the caramel is darker and smells like caramel, you can remove the pan from the heat. Add the remaining cream and a pinch of salt. Keep stirring for a few more minutes.

Let the caramel sauce sit until it cools.

With the help of an apple corer, poke a small hole in the center of each muffin.

Fill the banana muffins with the caramel sauce and decorate them with the frosting.

Christmas Gluten-free banana cupcakes filled with caramel sauce.

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christmass banana muffins glutenfree
christmass banana cupcakes

FAQ

Can I freeze the muffins?

You can freeze the muffins once they’re baked and cooled. Once they’re baked and cooled, you can put them in a tuper, or a plastic zipper bag and freeze them.

Can I replace the honey with another ingredient?

Yes, you can replace it with vanilla extract or white sugar.

If you don’t have muffin paper, you can grease the muffin tin with butter or oil. You can also cut the baking paper into squares slightly larger than the muffin tin and place them in the muffin tin.

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gluten free banana muffins recipe

magdalenas de plátano sin gluten

gluten free banana chocolate chip muffins recipe

Yield: 12
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Easy and delicious glutenfree banana muffins recipe

Ingredients

  • 3 very very ripe bananas
  • 2 eggs
  • 2 cups of brown rice flour (approx 300gr)
  • 1/4 cup of sugar (approx 50gr)
  • 1/3 cup of soft or sunflower oil (approx 80ml)
  • 1/3 cup almond drink (approx. 80ml) or any other milk
  • 1 teaspoon cinnamon
  • Half teaspoon baking soda
  • 1 whole sachet of baking powder
  • 1 tablespoon honey
  • chocolate bars or chocolate chips to taste

For the caramel sauce

  • 250 gr white sugar
  • 200 ml cooking cream (I used lactose-free cream)
  • 30 grams of water
  • 1 tablespoon of lemon juice
  • 30 gr butter (I used lactose-free)

For the frosting

  • 100 gr of philadelphia cream cheese (I used philadelphia cheese without lactose from Mercadona)
  • 2 tablespoons of cream
  • 2 tablespoons of powdered sugar
  • 1 teaspoon vanilla sugar

Instructions

    1. Put the 3 bananas in a bowl. Mash the bananas with a fork.
    2. Add the sugar, eggs, oil, almond drink or milk and honey and beat well. You can use a whisk to make it better.
    3. Add the dry ingredients: flour, baking powder, baking soda, a pinch of salt and cinnamon. Mix everything very well.
    4. Add the chopped chocolate to the batter and mix everything well.
    5. Pour a little of the mixture into each of the mIf you don't have muffin paper, you can grease the muffin tin with butter or oil. You can also cut the baking paper into squares slightly larger than the muffin tin and place them in the muffin tin.
    6. Put a little of the mixture in each muffin tin. Bake them at 180º for 15 minutes*.
      Poke the muffins with a toothpick to check if they are cooked, and take them out of the oven. Let them cool.

    For the frosting:

    1. Put the cream, cream cheese, powdered sugar and vanilla sugar in a bowl. Beat them well and let them cool in the refrigerator or freezer for 10 minutes.
    2. Using an apple corer, make a small hole in the center of each muffin.
    3. Fill the cupcakes with the caramel sauce and decorate them with the cooled frosting.

    For the caramel sauce:

You can easily prepare it in the Thermomix TM6 by following its recipe for: "Caramel Sauce" or prepare it in a saucepan.

If you don’t have a Thermomix, you can also make the caramel sauce in a saucepan.

  • To do this, put a saucepan on low heat, add 250 g white sugar, 30 g water, 1 tablespoon lemon juice, 30 g butter and 70 g cream. Cook over low heat, stirring constantly, for about 5 minutes. Once the caramel is darker and smells like caramel, you can remove the pan from the heat. Add the remaining cream and a pinch of salt. Keep stirring for a few more minutes.

Notes

You can find tips and tricks in this post.

Mira qué fácil es preparar esta receta de Muffins de plátano sin gluten

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