Gluten-Free Banana Rum Muffins (Sugar-Free Option)
Prep time
Cook time
Total time
These tasty bites are great for everyone, since they are actually alcohol-free. I use rum extract, which I don't consider wacky, because I found it at Walmart.
Recipe type: Breakfast
Cuisine: American
Serves: 9 to 12 muffins
  • 125 grams (4.4 ounces) gluten-free all-purpose flour mix* (Katie uses Namaste Perfect Flour Blend)
  • ⅔ cup sugar (Katie uses a Stevia Baking Blend, which is sugar-free and measures cup for cup like sugar)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 150 grams (5.3 ounces) mashed banana (about 1 to 2 large bananas)
  • 1 teaspoon rum extract (can substitute vanilla extract)
  • 2 tablespoons dairy-free buttery spread
  • 2 large eggs
  1. Preheat your oven to 350°F and line a muffin tin with cupcake liners or grease the muffin cups (I use 12 cups for smaller muffins, but you can use 9 for larger muffins).
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Put the banana, eggs, buttery spread, and rum extract in a mixing bowl, and beat with a hand mixer until smooth. Add the dry ingredients and stir to combine.
  4. Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
*I use weight to be more precise when baking with gluten-free flour, but I believe this is around 1 cup.

Editor's Note: If you are unable to weigh the banana, add enough to get a standard muffin batter consistency that is moist and pourable, but not runny. You don't want the batter to be dry or thick. The bananas provide a lot of the moisture for this recipe.
Recipe by Go Dairy Free at