I’ve been baking for people with gluten and lactose intolerance lately and it’s a welcome challenge to be able to adapt my recipes for them. We’re lucky that these days we have so many ingredients available in our local supermarket or specialty store and most of them substitute 1:1 that catering to dietaries have become so much easier. Today, I’m sharing my gluten-free & dairy-free recipe for yummy banana nut muffins. Now don’t hit that close button just yet, if you’re not gluten-free, just use plain flour instead and this recipe still works like a charm. And if you do not have almond meal, use gluten-free flour for the gluten-free option or plain flour for non-gf option to substitute for the almond meal. Easy-peasy!

This recipe is super easy. I actually love it with pecans and walnuts, but you can use whichever is readily available to you. Both the maple syrup or vanilla really gives that delicious aroma and another layer of flavour that perfectly blends with the nuts and bananas. This is not a recipe to skip, it’s so quick and easy to make, you don’t even need to whip out your mixer, just bowls and your spatula.

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You must be thinking, with all the substations and combos that I’ve given you for this recipe, how many times did I test this? Well… too many times that I’ve lost count! All my recipes are tested before I publish them and I regularly update them if needed. So yes, I’ve made all the combos I suggested to you not once but several times so you can rest assured, all of them work.

Now before you pop the muffins in the oven, don’t forget to sprinkle coarse raw sugar on top. This gives your muffins that crunchy crust and gives them that professional baker look. They also make for amazing photos! Speaking of, when you make a batch (or two!) don’t forget to snap and tag! I love seeing your creations and it also gives me direction on which type of recipes you guys love. Also, don’t be a stranger and leave a comment below if you have any questions about the recipe. Now, gluten and/or lactose intolerant or not, let’s get baking!

Difficulty: Easy Prep Time: 10 Mins Cook Time: 30 Mins Total Time: 40 Mins

Gluten-Free & Dairy-Free

Banana Nut Muffins

Makes 6 large muffins or 12 standard muffins



0/3 Instructions
  • Preheat oven to 180C. Grease and line a large 6 cup muffin pan or standard 12 cup muffin pan. In a medium bowl, mash bananas add eggs, vanilla or maple syrup and oil. Mix until smooth.
  • In a large bowl, sift together, brown sugar, flour, almond meal and baking powder. Make a well in the centre and add the wet ingredients. Mix until almost incorporated. Add the nuts then mix until incorporated.
  • Pour into lines muffin cups. Sprinkle 1/2 a tbsp of raw sugar on top of each muffin. Bake at 180C for 30 minutes or until a tooth pick inserted comes out clean.


  1. If you are not gluten-free, simply use plain flour instead of gluten-free flour.
  2. If you do not have almond meal in your pantry, simply substitute plain flour or gluten-free flour (if you're gluten-free) for all the amount of almond meal.


Blueberries (and other berries) are an excellent source of vitamin C. They also contain a decent amount of soluble fibre, and are often touted as ‘superfood‘. All that aside, I love them because they’re juicy, delicious, low in calories and make my baked products pretty.

I love muffins, they’re so easy to whip up, they’re terrific on-the-go food, I don’t need to slice and wrap them, clean up after making a batch is a breeze, they’re so delicious, and a great way to increase your daily fruit intake!

This recipe makes 5 large muffins or 12 standard muffins.

It’s the best recipe to try if you’re a new homebaker. And my top 2 tips when you make muffins are:

  1. Never overmix your batter. Just mix gently until you don’t see anymore flour. This will ensure you’ll have a domed top and your muffins will not sink!
  2. Sprinkle sugar on top of your muffins. It gives them a crunchy and golden top, and a professional-looking finish.

As a guide, I also made a quick video on how to make these yummy Blueberry muffins. You can watch the video below:


Now with no further delay, here’s my go-to blueberry muffin recipe! The fruit is replaceable by berries, bananas, peaches and even chocolate. Have fun experimenting and let me know how you go after by tagging me on Instagram or Facebook. This recipe makes 5 large muffins (using a 6 cup Texas muffin pan) or 12 small muffins (using a standard 12 cupcake pan).

P.S. The recipes are in metric units but I also included US units for your reference. I’ve tried and tested my recipes using both, as well.

These are the pans I use at home. The one on the left is a jumbo muffin pan and that make cafe-size muffins. The one on the right is a standard 12-cup muffin pan.


Click on the photos to shop for the products. Most products ship internationally.


Difficulty: Easy Prep Time: 15 Mins Cook Time: 30 Mins Total Time: 45 Mins
This recipe makes 5 large muffins or 12 standard muffins.



0/4 Instructions
  • Preheat oven to 200 degrees C. Line a 6 cup jumbo muffin pan with paper cases.
  • In a large bowl, mix dry ingredients. In a separate bowl mix wet ingredients until smooth. Make a well in the centre of the dry ingredients and stir in wet ingredients just until combined. DO NOT OVER MIX.
  • Fold in the blueberries into the batter. DO NOT OVER MIX. Fill muffin cups 3/4 full. Sprinkle the top of each muffin evenly with with a thin layer of raw sugar.
  • Bake for 25-30 minutes or until toothpick comes out clean. Cool in the pan for 5 minutes then transfer to a. cooling rack.


1. If you do not have a jumbo muffin pan, use the normal muffin/cupcake pan. This recipe should make 12 standard muffins and bake in 20-25 minutes.

2. If you don't have raw sugar handy, just use granulated sugar. But do not skip the sugar, this makes the muffin tops crunchy and golden.

3. You can use frozen or fresh blueberries for this recipe.