Gluten Free Banana Berry Muffins with Raspberry Butter RecipeWho doesn’t like to have a good muffin in the morning? The problem with muffins is that sometimes they are nothing more than an ugly step-sister of a cupcake. And while many of us would happily eat a cupcake for breakfast, most of us wouldn’t really want our kids to do the same.
This gluten free recipe for muffins is healthy, refined sugar free, dairy free and vegan. It is packed with oats and fruit – sort of like having a bowl of oatmeal in muffin form. And with the addition of some pink raspberry “butter”, they are almost as pretty as cupcakes. Let the kids “frost” the muffins with the raspberry butter and call them cupcakes if they like – I see this as a win-win proposition!
Smashed bananas stand in for eggs in this recipe and they are studded with freeze dried raspberries, adding fabulous raspberry flavor without all the added moisture of raspberries.
The pretty pink raspberry butter was made by simply stirring some crushed freeze dried raspberries into dairy free butter with a bit of honey. If dairy is not an issue for you, just use softened unsalted butter instead.
I kept these muffins refined sugar free by using Coconut Palm Sugar but if you prefer, you can use plain old brown sugar instead.
Normally, I bake muffins in paper cupcake liners but for this recipe I simply sprayed the muffin tins with gluten-free, non-stick cooking spray because the batter for this recipe tends to stick to the paper liners.
So if you like to have muffins in the morning, you can feel pretty darn good about eating and serving these!
Gluten Free Banana Berry Muffins with Raspberry Butter Recipe
Gluten free, non-stick cooking spray
1 cup rice milk
1 teaspoon apple cider vinegar or lemon juice
¾ cup certified gluten free rolled oats
½ cup coconut palm sugar or brown sugar
2 bananas, mashed
¼ cup grapeseed (or other neutral tasting) oil
1 teaspoon pure vanilla extract
¾ cup superfine white or brown rice flour
½ cup tapioca starch
½ teaspoon kosher or fine sea salt
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 (1- ounce ) package freeze dried raspberries
1/3 cup dairy free butter, softened
1 tablespoon honey
Preheat oven to 350 degrees. Spray a standard muffin pan with gluten free, non-stick cooking spray.
Heat the rice milk until hot but not boiling. Add the vinegar or lemon juice and stir to combine. Put the oats in a small bowl and cover with the hot rice milk. Let sit for at least 10 minutes or up to 30 minutes to soften the oats. Add the sugar, bananas, oil and vanilla; stir to combine.
In a large mixing bowl, whisk together the rice flour, tapioca starch, salt, baking powder and baking soda. Add the banana/oatmeal mixture and stir to combine. Reserve ¼ cup of the freeze dried raspberries for the butter and stir the rest into the muffin batter. Divide the batter among the prepared muffin tins and bake for 30 – 40 minutes or until they are golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan.
Place the reserved freeze dried raspberries in a small plastic bag and crush with a rolling pin. Stir the crushed raspberries into the softened butter along with the honey and serve with the muffins.
This Gluten Free Banana Berry Muffins with Raspberry Butter recipe makes 12
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