Gluten Dairy Egg Free Banana Muffins Bread

Indulge in the wholesome goodness of Gluten Dairy Egg Free Banana Muffins Bread, a versatile recipe perfect for dietary restrictions without compromising on flavor or texture. This recipe combines the natural sweetness of ripe bananas with the warm, spiced notes of cinnamon, creating a moist and tender treat that doubles as a breakfast staple or afternoon snack. Made with gluten-free flour, Plant-based milk, and applesauce, it’s crafted entirely without common allergens, making it ideal for those following gluten-free, dairy-free, or vegan lifestyles. Whether baked as convenient muffins or sliced as a classic banana bread, this recipe promises a fluffy, satisfying bite every time. Plus, with just 15 minutes of prep and simple pantry ingredients, it’s an effortless way to brighten your day with a healthy, homemade treat!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 8

Ingredients

• 3 medium Ripe bananas
• 1.5 cups Gluten-free all-purpose flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoon Ground cinnamon
• 0.25 teaspoons Salt
• 0.5 cups Coconut sugar
• 0.25 cups Unsweetened applesauce
• 1 teaspoon Vanilla extract
• 0.25 cups Plant-based milk (such as almond, coconut, or oat milk)
• 2 tablespoons Vegetable oil (such as coconut or avocado oil)

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease or line a loaf pan with parchment paper (for banana bread) or a muffin tin with liners (for muffins).

Step 2

In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.

Step 3

Add the coconut sugar, applesauce, vanilla extract, plant-based milk, and vegetable oil to the mashed bananas. Whisk until all the wet ingredients are well combined.

Step 4

In a separate mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Do not overmix.

Step 6

Pour the batter into the prepared loaf pan or divide evenly into the muffin tin.

Step 7

For banana bread, bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. For muffins, bake for 18-22 minutes.

Step 8

Remove from the oven and allow the bread or muffins to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before serving.

Step 9

Slice or serve as desired. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(819.1g)

Amount per serving	% Daily Value*
Calories	1723.6

Total Fat 31.8g	0%
Saturated Fat 22.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1938.9mg	0%
Total Carbohydrate 372.5g	0%
Dietary Fiber 15.9g	0%
Total Sugars 169.9g
Protein 8.7g	0%

Vitamin D 25IU	0%
Calcium 140.1mg	0%
Iron 5.5mg	0%
Potassium 1369.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.8%

Protein: 1.9%

Carbs: 82.3%