Delicious gluten-free dairy-free banana raspberry muffins


It’s been one year since I started eating gluten-free and dairy-free (okay, I’ve cheated like once or twice), but I haven’t had any bread or muffins. After a while, I didn’t really even want bread or cookies.

But, I got a craving for some recently and thought I could revamp an old recipe I cut out from a magazine and make some delicious gluten-free dairy-free banana raspberry muffins.

gluten free dairy free banana rasberry muffins

I used gluten free all purpose baking flour, organic sugar, baking soda, baking powder, salt, bananas, vanilla extract, almond milk, egg and frozen raspberries.

gluten free dairy free banana raspberry muffins

I quickly mixed the dry ingredients in one bowl and the wet in another (including bananas). Once those were mixed, I folded the wet into the dry ingredients. then, I folded the raspberries in. It is suggested that you do so gently, but I sort of like them smashed up and mixed in a little more.

gluten free dairy free banana raspberry muffin

This makes about 24 regular sized muffins (or 23 if you are me!)

gluten free dairy free banana raspberry muffins

The result is a sweet muffin with a hint of tart and extra fruitiness.

gluten free dairy free banana raspberry muffin

And who doesn’t like a fruity slightly-tart muffin that is perfect for breakfast or a snack?

Yield: 24 muffins

Delicious gluten-free dairy-free banana raspberry muffins

Delicious gluten-free dairy-free banana raspberry muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • Vegetable-oil cooking spray
  • 2 cups all-purpose gluten-free flour
  • 3/4 cup sugar in the raw
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 large ripe or overripe bananas, mashed
  • 1/4 cup almond milk, or other milk alternative
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 1/2 cup fresh or frozen raspberries


  1. Heat oven to 400°F.
  2. Coat muffin tin with cooking spray and/or liners.
  3. In a bowl, combine flour, sugar, baking powder, baking soda, and salt; whisk to blend. Make a well in center; set aside.
  4. In a bowl, combine bananas, milk, egg, and vanilla.
  5. Pour batter into center of dry ingredients; fold together until combined.
  6. Do not overmix.
  7. Fold in raspberries.
  8. Put batter into muffin tins (about 1/2 full)
  9. Bake 20 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool in pan on a wire rack for 10 minutes.
  11. Remove from pan; cool completely.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 86Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 126mgCarbohydrates: 17gNet Carbohydrates: 16gFiber: 1gSugar: 7gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

gluten free dairy free banana raspberry muffins.png

Similar Posts


  1. Barbara Montag says:

    5 stars
    I have a gluten intolerant friend I’m going to make these for.
    Thanks for the recipe!

    1. Thank you! I feel like I’m slowly getting the control of my new camera!

  2. Yum. I love these muffins. I need to take the time to make them. Do fresh raspberries work, too?

    1. Fresh absolutely work…and end up mushing in and mixing better. Frozen are just available year round!

  3. pat chance says:

    Those look yummy. I am going to make some for sure. Not a big fan of fresh bananas but mashed and cooked into muffins or bread YUM!!!!!

  4. Julie Wood says:

    5 stars
    These Gluten free Banana raspberry muffins look so delicious and fun to make. I like how pretty they turned out and I love having muffins like these for breakfast!

    1. I have to admit, I was pretty impressed how pretty they look! I’m not usually much of a baker!

  5. They look beautiful!
    Thanks for the recipe!

    1. We always end up with black ones, too! Usually I throw them in the freezer until we have enough for bread and then thaw before using them!

  6. 5 stars
    Oh these look so yummy! I was diagnosed with Celiac disease about 8 years ago now. It can be hard to find decent gluten free muffins! I cannot wait to try these!

  7. Looks delicious! Thank you for the recipe!

  8. Julie Waldron says:

    These sound yummy! I’ve heard of other combinations with bananas but never raspberries.

  9. i hope these tastes as good as they look in the pictures!

    1. Better! I think they are even better than the pictures.

  10. Rhonda Brown says:

    These muffins look absolutely delicious! I bookmarked the recipe. I can’t wait to make these.

    1. I hope you enjoy them as much as we do! We need to get some more raspberries because I have a craving now!

  11. Looks delicious! My husband was diagnosed with Celiac about a year ago (yep, during the pandemic), so I’m always looking for more gluten free goodies to make.

    1. Oh goodness! What a big adjustment! It’s so nice that gluten free items are so readily available these days! Let me know if you make these. My kids devour them!

  12. I absolutely love bananas and raspberries this sounds delicious and I can’t wait to make it.

  13. Amber Furman says:

    I’m so confused. My husband and I made these and the muffins did not puff up. They kinda sank and were mushy inside. Almost like they weren’t cooked all the way, so we add 5 more minutes and they still were mushy inside. Any recommendations? They taste yummy even mushy but unsure what we did wrong. Instead of egg we used applesauce since my daughter can’t have eggs. Perhaps that is why?

    1. Hi Amber

      I don’t think the applesauce would do that for one egg.

      A couple ideas. What kind of flour did you use? And is your baking soda possibly expired?

  14. Honestly not sure I should leave a review given I changed so much of it but they turned out great! I only had three bananas (2 I had previously frozen, and 1 fresh overripe one) and I didn’t measure out the frozen raspberries but it was probably only 1/2 to 2/3 cup of frozen raspberries (I had picked them and frozen them myself so home frozen, they lose a lot of volume though). I also somehow didn’t have vanilla extract as no one bothered to tell me they had finished it, so I thought of foregoing it but since my recipe was already off, I decided to use pandan extract instead as that is somewhat vanilla-y. With the chunkiness from the banana, red from the raspberries, and green from the pandan, I kid you not, the batter looked exactly like guacamole. I also added semi-sweet chocolate chips as I find all muffins are better with choc chips. The batter was a little too thick due to the missing banana, so I also added some of the juice that came from defrosting the raspberries. Honestly, they turned out great though! Definitely not enough raspberry as I can’t really taste it, so I want to retry this recipe with the right ingredients haha. They do dry really quickly, but that’s the gluten free curse and maybe the fourth banana would have helped. They’re being eaten at a pretty quick rate though so I don’t think this will be that big an issue.

    1. Hi Cass-

      Your guacamole description had me chuckling! Glad they are getting eaten in their state! Definitely go with more raspberries. The tart is such a nice compliment to the sweet.

      I haven’t tried adding chocolate chips to these. That doesn’t make them too sweet?

      And yes, more banana should help, too!

      Report back when you make them again and let us know!

      (Now I want some muffins!)

Leave a Reply

Your email address will not be published. Required fields are marked *