My Favorite Wheat and Dairy Free Muffin Recipe

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I’m allergic to wheat and milk, which can make life pretty boring in the food department. I have to admit that I don’t always stick to my wheat and dairy-free diet like I should, but I have a cookbook that helps me to add variety to my meals planning. It’s called The Gluten, Wheat, & Dairy Free Cookbook: Simple and Delicious Recipes For a Healthy Life by Nicola Graimes.

My go-to recipe from the book is for Banana Muffins With Cinnamon Frosting. My kids and I love anyting banana, and with my diet restrictions, I rarely get to have anything as decadent as a muffin. These muffins are delicious and contain no wheat or milk ingredients.

Ingredients

  • Generous 1 cup gluten-free all-purpose flour
  • 1 tsp gluten-free baking powder
  • Pinch of salt
  • Generous 3/4 cup superfine sugar
  • 6 tbsp dairy-free milk
  • 2 eggs, lightly beaten
  • 51/2 oz dairy-free margarine, melted
  • 2 small banans, mashed

For the Frosting

  • Scant 1/4 cup vegan cream cheese
  • 2tbsp dairy-free margarine
  • 1/4 tsp ground cinnamon
  • Scant 1 cup confectioners’ sugar

To Make

  1. Preheat oven to 400F. Place 12 large paper cases in a deep muffin pan. Sift the flour, baking powder, and salt together into a mixing bowl. Stir in the sugar.
  2. Whisk the milk, eggs, and margarine together in a separate bowl until combined. Slowly stir into the flour mixture without beating. Fold in the mashed bananas.
  3. Spoon the misture into the paper cases and bake in the preheated oven for 20 minutes until risen and golden. Turn out onto a wire rack and let cool.
  4. To make the frosting, beat the cream cheese and margarine together in a bowl, then beat in the cinnamon and confectioners’ sugar until smooth and creamy. Chill the frosting in the refrigerator for about 15 minutes to firm up, then top each muffin with a spoonful.

Gluten-Free Mix

You can use this mix as a replacement for the gluten-free flour. The other gluten and dairy-free ingredients can be found at health food stores and some larger grocery stores.

  • 6 cups white rice flour
  • 2 cups potato starch flour
  • 1 cup tapioca flour

I use this mix for everything. I use it instead of Bisquick. I substitute it for flour when I fry chicken, and the kids just love it. It’s a great substitute to have on-hand if you need to eliminate wheat from your diet.

I hope you enjoy these muffins as much as our family does. Offer one to a friend, and I’ll be they’ll never know it’s wheat and dairy-free!

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