Gluten-Free Dairy-Free Banana Bread Muffins

    1 hour 20 minutes

    A gluten-free and dairy-free version of a much loved treat. I've halved the amount of sugar from the original recipe and it could be lessened even further as the bananas and sultanas add a natural sweetness.


    Victoria, Australia
    60 people made this

    Serves: 12 

    • 80g dairy-free margarine
    • 1/2 cup (110g) caster sugar
    • 1/2 cup (75g) tapioca flour
    • 1/2 cup (90g) white rice flour
    • 1/2 cup (75g) cornflour
    • 1 teaspoon baking powder
    • 1/2 teaspoon bi carb of soda
    • 2 eggs
    • 3 ripe bananas, mashed
    • 2 teaspoons vanilla essence
    • 1 teaspoon cinnamon
    • 2 teaspoons golden syrup
    • 1 cup sultanas

    Preparation:15min  ›  Cook:55min  ›  Extra time:10min cooling  ›  Ready in:1hour20min 

    1. Preheat oven to 160 degrees C. Grease a 12-hole standard muffin pan.
    2. Using electric beaters, cream the margarine with the sugar and vanilla essence.
    3. Mix in the combined flours, baking powder and bi carb and mix well. Add the rest of the ingredients and mix well. Pour into prepared pan holes and smooth the surface.
    4. Bake for 30-35 minutes or until a skewer comes out clean. Cool muffins in pan for 5 minutes before turning out onto a wire rack to cool.


    Sultanas can be replaced with 3/4 cup chopped, roasted nuts of your choice. Cake mixture can also be baked in a greased 21cm x 14cm loaf pan for about 55 minutes.

    See it on my blog

    Gluten free Dairy Free Banana Bread muffins

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (7)


    I gave this a rating of 5 stars over all cause these were excellent! I added sweetened coconut and dark chocolate chips and baking soda and where the recipe said add the dessertspoon full of golden syrup I used raw agave syrup and I used the white rice flour and they were sweet and moist and delicious! This recipe is definately a keeper! Love these  -  05 May 2012


    This turned out to be yummy, very moist and tasty - great to find something we like gluten, diary and corn/maize free. Thanks  -  23 Sep 2010


    i used Nuttelex instead of Margarine and Organic Quinoa flour as i didnt have Tapioca Flour. I made small muffins about 1/3rd the size you get at cafes and cooked them for 30 mins. The mixture is quite runny but it all worked well and these are super yummy!  -  06 Apr 2014