These Gluten Free Banana Applesauce Muffins are fluffy and simple to make!
These Muffins only require a few tablespoons of sugar and 3 ripe spotty bananas for the perfect sweetness!
What You Need To Make Small Batch Gluten Free Chocolate Chip Cookies
All purpose gluten free flour (I used King Arthur’s and I recommend you use one as well for consistency)
unsalted butter (or butter substitute)
room temp. egg
3 ripe medium spotted bananas
your favorite milk chocolate bar
optional: collagen peptides
What’s The Key To Making These Gluten Free Banana Muffins Fluffy?
The key element in having a fluffy muffin is using cane sugar and the correct all purpose flour.
Gluten Free all-purpose flour differs by brand. I recommend either using the Bob’s Red Mill or King Arthur Gluten Free Flour for the best results. Also, don’t swap or lower the amount of cane sugar in these.
Some may think lowering the amount of sugar or omitting it altogether will make for a healthier muffin and yield the same texture, but that isn’t the case. Sugar is one of the key ingredients that can’t be cut out of recipes. It combines with the butter and egg to help the flour rise and by cutting it out or not using the 3 Tablespoons called for, it will likely yield a flatter muffin,
Why Should I Ditch The Chips?
Chocolate chips will 9/10 have more sugar, less cocoa butter, and contain stabilizers.
So, in a pinch yes chocolate chips will get the job done, but if you want a rich chocolate in these bars I recommend a nice chocolate bar because you only deserve the best.
Also, when chopping up the chocolate, you can decide how big or small you want the chunks to be.
Can I add more than 1 scoop of collagen?
You can, but I would expect the texture to change. It would likely create a flatter muffins and may introduce a gummi-like texture.
I call for one optional scoop of collagen to add just a bit more protein, but any more than that would likely change the muffin too much.
These Bacon Cheddar biscuits are also dairy free and are ready in less than 90 minutes (with rise time).
To Grandmother’s house we go…
To bring only the best biscuits! So, let’s get started!
I came across this recipe when looking for biscuits and tried a few, with many flopping, but when I came across Life After Wheat’s Gluten Free CloverLeaf Rolls I felt compelled to give them a try and luckily they turned out great!
For the second batch, I put my own spin on it, and made the recipe the one I have provided. To add a bit more of personal flair to the recipe I used dairy free whipped butter, dairy free cheddar cheese, and breakfast’s favorite friend bacon!
Which is a great flavor combo, but also a great 100% dairy free combo as well.
Here’s What You’ll Need
All purpose gluten free flour (I used Bob’s Red Mill 1:1 Gluten Free all purpose flour, I recommend this brand or King Arthur. If you use a different brand you may need to use more or less as every blend is different.)
1 large egg
Whipped Dairy free (or normal butter) + more for brushing
1/2 cup shredded dairy free cheese (I used Violife cheddar)
Feel free to throw on a red jacket or dress to channel pure Red Riding Hood vibes…I can guarantee you the biscuits will taste 20% better if you do!
Keep It SIMPLE
These biscuits are very easy to make, but can easily be made dry if you add too much flour. It’s important to add enough water to the dough to make the consistency a bit on the watery side. The image above shows what the dough should look like (consistency wise). As a reminder, if you use a different brand you may have to alter the amount of water you add.
If you’ve baked gluten free before, then you know the flour has a tendency to dry out very easily. That is why it’s important to add more water to anticipate the absorption of the moisture from both the water and the butter.
The Key To The Perfect Gluten Free Pull Apart Roll
When adding the dough to your muffin tin, roll the dough into any size you would like, just make sure it fits the muffin tin snugly with 3 rolls of dough in it. Mine were about 1-1/2 inches big.
I would recommend making the dough balls on the smaller side as you don’t want the dough excessively overflowing the muffin.
If you find your dough is hard to roll because it is sticky (it should be) I would recommend spraying non-stick spray on your hands or rubbing an oil of some sort to help you mold the dough.
Let These RISE
There isn’t much rise time needed for these, but it’s important to:
Mix the yeast with a bit of water (about 2 TBSPs) before adding it. This will make the yeast more effective at doing its job.
Cover them in plastic wrap and store in the fridge for at least 25 minutes.
After The Gluten Free Bacon Cheddar Pull Apart Biscuits have completed their 25 minutes in the fridge to rise you may uncover them and bake at 350 degrees for 15-18 minutes. Allow the biscuits to cool for 15 minutes and then enjoy!
The easiest and simplest dairy free and gluten free biscuits that you’re grandma (and everyone else) will love!
1 3/4 cup + 2 Tbsp all purpose gluten free flour (I used Bob’s Red Mill 1:1 Gluten Free all purpose flour, I recommend this brand or King Arthur. If you use a different brand you may need to use more or less as every blend is different.)
1 Tbsp instant yeast + 2 TBSPs warm water
1 Tbsp sugar
1/4 tsp baking powder
3/4 tsp salt
Heaping 1/4 tsp garlic powder
1 large egg at room temp. You can also take an egg from the fridge and submerge it in warm water for a few minutes and this should do the trick.
Heaping 1/2 cup of melted whipped Dairy free (or normal butter) + more for brushing
1/2 cup shredded dairy free cheese (I used Violife cheddar) but feel free to use normal dairy cheese if you prefer
4–6 Slices of cooked bacon. This may vary as you and your guests may have a preference when it comes to bacon
Preheat the oven to 350 and spray a muffin tin with non-stick spray. When done, set aside.
Mix the yeast with 2 TBSPs of warm water (key word here being warm) if you add hot water it will kill the yeast resulting in rise-less dough. Set aside for 5-8 minutes.
Add all dry ingredients (flour, garlic powder, sugar, bacon, baking powder, salt) into a large bowl. When measuring a flour use a straight edge to ensure you are not adding too much flour.
Melt the butter in the microwave for 30 seconds. When done, let it cool for a few minutes until it is warm.
Add the rest of the water (1/2 cup) and mix it with the butter, yeast, and egg until it is combined.
Add the wet to the dry and mix until no flour pockets are visible. Your dough should be very sticky. if it is on the thicker side add a little more water.
Using your hands, roll the dough into a ball. Spray your hands with non-stick spray or cover them in oil to help the dough not stick to your hands. You should have three equal balls of dough fitting snug into each muffin tin. When done, you will have 9-10 muffin tins full depending on how big you made the dough balls.
With a small brush (pastry or rubber), spread the additional melted butter on the rolls. This will great flavor!
Once the dough is used up, wrap the tin with plastic wrap and store in the fridge for 25-30 minutes. Be sure the plastic is tight enough to not let air out.
Once the dough has risen, bake in the oven for 15-18 minutes. The biscuits should be ready once they brown a tad and have no dough residue visible when pricking them with a toothpick.
Let the biscuits cool for at least 15 minutes and serve!
I don’t know about you, but I think these Peanut Butter Banana Blondies are the legit Bomb .Com
After all, what could beat the most satisfying combo of Peanut Butter, Bananas, and Honey?
We’ve all been there, those spotty bananas eyeing you as soon as you enter the kitchen…
They have one day before their bad, but you don’t want to waste the sweetness of the fructose coming to its full bloom!
Then it hits! Not banana bread, but Banana Blondies! With hues of honey and peanut butter the ultimate breakfast and snack overtakes your mind!
And your tastebuds 😉
One of the best things about these is how versatile they are. Since they are gluten free and dairy free all your dietary restricted friends can enjoy! I have a few friends who fall into these categories and whenever we attend a potluck I always make it a priority to make something they can enjoy.
As well as for myself of course because I fall into both of those categories. Gluten free 100% of the time and dairy free about 70% of the time. Some days are better than others…and some are full of goat cheese staring you in the face with crackers and red pepper jam…
Any-who, as I was saying these Peanut Butter Banana Blondies are great for breakfast, a mid afternoon snack, second breakfast, and dessert.
You are not seeing it wrong I did say second breakfast because some days you need a breakfast after your breakfast.
I know what you’re thinking…that looks like a lot of collagen and you’re right in a sense (these ingredients are spread over many servings) but let me tell you why I opt for collagen in this case instead of a typical vegan/dairy free protein.
Frankly, I am fed up with using pea protein blends. Yes there is egg protein as well and hemp but I despise the texture and the taste. Every time I hear people say you can mask the taste I have to wonder…
Why would someone lie about that?
Seriously though, if you’ve tried straight or even flavored hemp protein and pea protein you know what I’m talking about!
Yes there are good brands and blends here and there but the beauty of collagen is that you can add it to baked goods without the texture changing. When you use a pea or a hemp beyond it’s serving size things usually tend to get, well…
You can draw your own conclusions there but trust me! Collagen is the way to go for this recipe. You can also omit this if you would prefer not to have it in the recipe just remember, as I mentioned before collagen doesn’t affect the texture of the recipe so there is no reducing liquid or changing ingredient amounts.
The same goes for my collagen glaze, you can omit the collagen if you would like but you will miss out on the added benefits of a higher protein treat that will keep you satiated longer.
But it’s your choice, either way these Healthy Peanut Butter Banana Blondies will turn out divine!
Calling all Peanut Butter and Chocolate Lovers who enjoy the fluffy banana bundtlets! These gluten-free, dairy-free, and refined sugar-free bundtlets are so fetch!
Yes, we are going there because this recipe makes fetch happen!
So don’t be a Regina George and say it can’t happen because it’s happening!
One bite of this will tug at your heartstrings and stun you!
…But in a good way…you know like when you see that special someone ya fancy make eyes at you
…just like that 😉
I admit when I was trying the batter I thought it was promising, but when baking gluten-free there is never a realm of certainty you enter because when you are using other flours they can either be a hit or a miss and it’s about a 50/50 shot of both.
Luckily, the main ingredients to make this most gluten-free and dairy-free bakers will have them on hand.
Get Those Bundtet Pans Ready!
You’ll need some bundtlet pans, that can be found on amazon or really anywhere online. I linked the ones I used here. I used silicon ones as these can be cleaned by the dishwasher and therefore not cleaned by me…
To make this you’ll need:
Gluten-Free all-purpose flour
Organic Local Honey
Powdered Peanut Butter
Natural drippy peanut butter
Dairy-free chocolate chunks
I can’t decide what I like more about these…The taste or how adorable they are!
Keep in mind you can use a standard muffin tin as well.
Where’s That Drizzle?
You can create this yummy drizzle by making my Protein Collagen Icing recipe and adding 1-2 Tbsp of cocoa powder and 1/2 Tbsp more of milk.
It is optional as these bundtlets are good on their own, especially when they are warmed up and the chocolate pockets slightly melt. That my friend is the perfect time to enjoy these!
However, if you are craving something a bit sweeter pairing my drizzle may do it for your sweet tooth.
You’re of high society so treat yourself to something that fits into your lush life and allows you to unwind in your palace. These Protein Peanut Butter Chocolate Chip Banana Bundtllets are perfectly-portioned and are a great go-to snack!
5TbspDrippy natural peanut butter
3/4cupall-purpose gluten free flour of choice
1.5TbspPowdered peanut butter
2scoopsvegan protein powder
3TbspDairy free chocolate chunks
Preheat the oven to 350 degrees and spray 12 mini bundtlet pans with non-stick spray.
Mash the 3 ripe bananas and add them into a large bowl with the eggs, non-dairy milk, peanut butter, honey, vanilla extract and give it a good mix!
Sift all dry ingredients into the bowl and combine. The dough should be thick enough to clump a whisk if you put it in the mix, and if it is too drippy add more flour, if it’s too dry add in more almond milk.
Chop the chocolate chunks into smaller pieces. This will make little shards of chocolate dispersing them across the entire mix and not in just one place. When done pour into the tins about 3/4 of the way full and bake for 25-30 minutes.
When complete let cool for 5-8 minutes and bon appetite!
This may be made vegan by subbing the eggs for flax eggs and the honey for maple syrup.
Long gone are the days of spongy gluten-free snacks that fall apart in your hands.
Say hello to the new and improved fluffy banana bread filled with sweet honey and coconut sugar, making for a perfectly sweet banana bread that will unfold with flavor in your mouth.
To make this banana bread I highly recommend using a gluten-free all-purpose flour that contains xanthan gum and has a mix of brown rice flour and tapioca or arrowroot starch.
These flours will make the banana bread very thick and will add the texture of gluten into the recipe, without actually adding in any wheat flour.
Because let’s be real, we’ve all had a gluten-free treat before, possibly a muffin or a bread that had a texture similar to a kitchen sponge…
I know what you’re thinking…
And NO ONE wants to eat something that tastes like that, so opt for a quality gluten-free all-purpose flour, even if it means spending a little more at the grocery store. I suggest using Bob’s Red Mill 1-for-1 baking flour or King Arthur’s all-purpose gluten-free flour.
Additionally, for sweeteners, I recommend using a mix of Honey and coconut sugar as this will yield a naturally sweet banana bread and will complement the sugar from the bananas well.
Feel free to decrease the amount of coconut sugar or honey in the recipe if your bananas are very spotty as you may not need the amount the recipe calls for.
When it comes to the vegan chocolate chips feel free to add more or as much as your heart desires!
I fear I commit a Cardinal sin of using less as I am not much of a fan of chocolate so I tend to not add as much as the average chocolate lover.
Tell that Starbucks Banana Bread that’s been eyeing you to move over because this Fluffy Gluten-Free Banana Bread is made for you! These slices are Hefty, and have 11 grams of protein per slice!
1/2cupvegan protein powder
1cupall-purpose gluten-free flour of choice
1/4 cup dairy free semi-sweet chocolate chips
1ContainerNancy’s non-dairy oat milk yogurt
Preheat the oven to 350 degrees and spray a loaf pan with non-stick spray
Mash the bananas and add them into a large bowl and combine with the wet ingredients
Add all the dry ingredients, except for the chocolate chips into a large bowl and mix until there is no clumps. If the batter is too thin, add more coconut flour, and if it’s to thick add a dash of water or non-dairy milk.
Mix in 2/3 of the chocolate chips and save the rest to sprinkle on top
Bake in the oven for 70-75 minutes. Watch it carefully as this is a thick and hefty loaf of banana bread so the timing may vary based on your oven and the vegan protein powder you used. When the banana bread is done let it cool for 10-15 minutes.
Cut into 9 Hefty Slices
You May be able to sub the eggs in this for flax eggs and sub the honey for maple syrup to make it vegan.
These gluten free muffins will become your new best friend.
Not often do I run out of vegan and whey protein powder, but the time came this afternoon when I reached for the tub and saw the dreaded scoop at the bottom and nothing else!
Thus, the Lemon Blueberry Collagen Muffins were born…
For all the fellow non-gluten eaters out there you know what a pain in the a** it can be when trying to make a fluffy, non-crumbly muffins that won’t evaporate in seconds like those natural valley bars
Yeah you know the ones I’m talking about. You take them out of the package and half of it is already granola.
Of course, we don’t want that, but unfortunately when it comes to gluten free baking, there is about a 50/50 shot that anything will workout right when you follow the recipe step by step when using these various flours.
When it comes to gluten free baking I’m not a huge fan of mixing 3-5 different flours because being gluten free is expensive enough!
All you need to do is look at the size and price of gluten free bread to figure this out. If you didn’t know the slices are as small as cards and are about $7 for a loaf you have to freeze…as you can see I ain’t about that life
Without further ado, these muffins are made with only…
Wait for it…
To make it even simpler, it’s a gluten free all-purpose flour. I used pillsbury, but bob’s red mill would work as well.
Oh, and one special ingredient as well
But that likely wasn’t a shock to you as it gave it away in the title
The best part of these muffins is the lemon-deliciousness on the top of it!
This part is completely optional but it enhances the lemon flavor and also adds a bit of a bakery-style element.
It’s a bit better than an ordinary muffin because it’s a fancy muffin which basically makes it better than an ordinary muffin.