Avocado Banana Muffins – Dairy Free/Gluten free. These easy and delicious avocado and banana muffins that’s dairy free, an easy bake and you can make it gluten free./ It’s a great breakfast on the go.
A lot of the south Indian recipes are gluten free, the savory stuff and many desserts. When I do bake non Indian I usually stick to gluten, because that works well. In the past many months, every time I make BANANA BREAD on insta stories, which by the way is our favorite, I’ve had so many messages to blog and show how to make gluten free banana bread. Many times I’ve directed them to Alanna’s cookbook and blog. She has some amazing gluten free options and great desserts.
But, this is probably the first time I’ve tested with gluten free flour and I have gotten the results that I love. And here I’m sharing my new favorite gluten free bake.
I got experimental with these Avocado Banana Muffins – Dairy Free/Gluten free muffins, when Bobs red mill sent me the gluten free flour and few other blends. I’ve worked on this recipe for two months, at least. It just felt a bit wet in the middle and I couldn’t figure out if there was more liquid or avocados were doing that. But, I’ve finally found the perfect gluten free muffin which is dairy free and absolutely delicious.
A good muffin should be denser and less sweet than a cupcake.
Dense and gluten-free baking often go hand-in-hand and I don’t have to tell you that this is not always a good thing. What we want to achieve with these avocado banana gluten free muffin recipe is a pleasant denseness, not a heavy, dry muffin. There’s a difference.
To achieve a muffin with a hearty texture, don’t overmix the olive oil and sugar. The olive oil helps with the moistness. You want to make sure to let the batter sit for 15 minutes before you scoop it into the liners and bake.
The recipe calls for a generous sprinkling of brown sugar and coconut on top of each muffin. The sprinkling of sugar adds a little crunchy sweetness to the muffins. If you don’t want the added sugar, feel free to skip this step.
The muffins take about 25 minutes to bake. As with all recipes, the baking time varies depending on your oven. You can tell the muffins are done when a cake tester inserted into the center comes out clean. Or you can tap the top of the muffin. If it feels firm, the muffins are done!
Once the muffins are baked, allow them to cool in the pan for about five minutes and then transfer to a wire rack to cool completely. When the muffins have cooled, place them on a plate and wrap with plastic wrap. They’ll keep about two days on the counter. Or you can freeze them. Place the muffins in a freezer bag and freeze for up to two months. Allow the muffins to thaw at room temperature. If you have a microwave with a reliable thaw function, you can thaw in the microwave. Take care not to overheat the muffins while thawing or they will get hard.
If you make these Avocado Banana Muffins – Dairy Free/Gluten free, please make sure to tag me on social media.
*Please do tag me on Instagram @foodfashionparty if you make this, using the hashtag #foodfashionparty. Check out my book MASALA AND MEATBALLS.
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- 1 ripe avocado
- 1 medium/small banana. very ripe
- 2 large eggs
- ¼ cup olive oil
- 1 cup almond meal
- 1 cup gluten free flour or Whole wheat flour
- ⅓ cup packed brown sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 1 tsp black sesame seeds(optional)
- 1 tsp vanilla extract
- few tbsp of almond milk if the dough is too dry
- 3 tsp brown sugar
- 3 tablespoons coconut flakes(unsweetened)
- Preheat the oven to 350 degrees.
- You can use a blender or mash it with a fork.
- In a bowl, add the avocado, banana and mash very very well. Add the almond milk, oil, eggs and mix it very well to a smooth consistencey. Add the almond meal, coconut flour, brown sugar and mix very until you see no lumps and the batter is smooth.
- Add the baking powder, salt, black sesame seeds and vanilla extract. Mix well until everything is mixed in. Let the mixture sit for 15 minutes on the countertop.
- Mix the brown sugar and coconut flakes well for the topping.
- Use muffin wrappers and pour a ladle of batter in each muffin tin. Generously top each muffin with a teaspoon of the topping mixture.
- Bake in a 350 degree countertop oven on the bottom rack for 30 minutes or until a toothpick comes out clean when inserted. If baking in the regular wall oven, bake in the middle rack of the oven for 30 minutes.
Things used:
The chocolate colored wrappers- AMAZON
Round wood platter – CRATE AND BARREL
These muffins look wholesome and yummy with coconut! Not sure these are the gluten free, because wholewheat flour does have gluten. They are DIVINE all the same.
I did mention gluten free flour and if someone’s ok with gluten than whole wheat flour is perfectly fine.
Can use buckwheat flour ?!
Yes, absolutely!!
Wow, these look to be loaded with flavor! And how nifty that they’re gluten-free — we don’t have problems with gluten, but knows many people do, so always like to have recipe to cater to their needs. Thanks!