Mom’s Banana Muffins {Dairy Free with Gluten Free Option}

As a child I remember enjoying my mom’s super moist banana muffins. When I got married I decided to dig through my mother’s recipe box in search of the well loved banana muffin recipe so that I could make them for my own family. Since my daughter and I have food allergies, I was pleased to learn that the recipe was already dairy free and substituting a gluten-free, all-purpose flour mix was all that was needed to make them gluten-free as well!

banana muffins, dairy free with a gluten free option,

Whether you make these muffins the way my mom did for years or if you use a gluten-free flour mix, these muffins are sure to come out moist and delicious!

Mom’s Banana Muffins

Ingredients: *contains an affiliate link*

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 3/4 cup mashed ripe bananas
  • 1 1/4 cups all-purpose flour or Pamela’s Artisan Flour Blend(or other gluten-free all-purpose mix)
  • 3/4 tsp baking soda
  • 1/2 tsp salt


  1. Preheat oven to 350 degrees. Grease muffin tin or line with muffin cups.
  2. Cream the shortening and the sugar until fluffy.
  3. Add eggs in one at a time, beating well after each
  4. Stir in bananas.
  5. Mix dry ingredients together and add to the banana mixture. Mix everything together.
  6. Pour into muffin cups and bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.

You can stir in a handful of chopped walnuts if you like. These freeze very well. Enjoy!

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  1. Thanks for the good recipes. I don’t measure much when I cook, but I like looking at ingredients and substituting healthy gluten free ingredients also. I wish we had Imagine soup here as in your last recipe. We all need to be reminded of healthy alternatives. Thanks again.

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