Banana Rum Muffins (Gluten-Free and No Grit!)
Prep time
Cook time
Total time
Recipe, photos, and third party review by Katie of Cookies and Crafts. Katie is a professor of biology at a small liberal arts college, but online we know her well as a witty recipe developer with a penchant for sewing and knitting. When not working, or hob-knobbing, you will probably find Katie in her kitchen or craft room.
  • 125 Grams Gluten-Free All-Purpose Flour Mix (I used Namaste Perfect Flour Blend)
  • ⅔ Cup Sugar (I used NuNaturals Stevia Baking Blend, which measures cup for cup like sugar)
  • ¼ Teaspoon Salt
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Baking Powder
  • 1-2 Large Bananas (I used 150 grams; I’m estimating the number because mine were frozen in chunks)
  • 1 Teaspoon Rum Extract* (optional, or vanilla)
  • 2 Tablespoons Dairy-Free Margarine
  • 2 Large Eggs
  1. Preheat oven to 350. Line muffin tin with muffin liners or spray with cooking spray.
  2. Combine dry ingredients in a small bowl and set aside. Cream together margarine, bananas, extract, and eggs. Add dry ingredients.
  3. Bake for 20-25 minutes until toothpick comes out clean.
*I don’t consider rum extract wacky, because I found it at Walmart.

This recipe is Dairy-Free, Gluten-Free, Nut-Free, Peanut-Free, Wheat-Free, optionally Sugar-Free, and optionally Soy-Free.
Recipe by Go Dairy Free at