Who doesn’t love a good banana muffin? Banana bread has basically become its own food group during quarantine (NOTE: if you’re reading this years in the future, remember when we were in a global pandemic, and all had to stay home, and we all made banana bread? Yeah, that’s what I’m referring to! ;) )
I don’t eat 100% gluten free and dairy free, but I definitely try to limit them as much as possible. In this recipe, I was able to eliminate both, and you would never know! I haven’t always been a huge fan of the 1 to 1 gluten free flour mixes, but I think they’ve improved over the years, so I am now loving them!
You’ll also notice that this recipe comes together in just one bowl! Sure, the title of this recipe is a mile long, but it is worth it! The spicy ginger goes so well with the sweet bananas. It’s definitely going to be on regular rotation in our house.
First things first, you definitely want to make sure your bananas are good and ripe! Since there isn’t much extra sugar in this recipe, you want to be sure you get all the sweetness you can from the bananas. Pro Tip: I usually buy 2-3 bunches of bananas at a time, so I can let some of them go VERY ripe. Then I peel them and store them in the freezer in a zip lock bag. I pull them out to use for banana bread, banana muffins, and smoothies. It’s awesome to always have them on hand!
Next, if you aren’t into the gluten free thing, no worries. Just omit the gluten free flour and arrowroot flour, and use 1½ cups of regular all purpose flour.
Something else I love about these gluten free and dairy free muffins is that you can easily throw them in the freezer for a quick snack or breakfast to keep on hand!
I hope you’ll enjoy and leave a comment and let me know what you think over on Instagram @sugarandsalt_co.