• Banana Mango Muffins
    gluten free, dairy free, egg free

    What do you do when you’re trying to prepare your muffin for picture-taking on a 90 degree day at the end of May, with no air conditioning? Get down on your knees and pray that the entire wad of butter doesn’t melt before you’re done photographing them!

    In developing this muffin recipe, a few of my goals included replacing my usual go-to white and/or brown sugar with healthier types of sweeteners, using a decent amount of high protein flours (as opposed to white and not very nutritious starches), and creating a perfect texture – not too dry, not too wet. I’ll work backwards: take a look at the following picture – I love the texture of these muffins – not to moist, not to dry. Goldilocks would’ve been proud.

    Regarding the flour choices, I was pleased. When I first mixed up the batter, I could definitely smell the tapioca starch and was none too pleased. I’m not a big fan of it, though I know it plays an important part in gluten free baking. But I have to say that once the muffins were baked, I wasn’t aware of the tapioca. And the whites (tapioca and potato starch) take up an insignificant amount of the recipe. The brown rice flour, sorghum, and oatmeal are much more major players in this recipe.

    These muffins, for my taste, were the perfect sweetness. Just the right amount of stevia and coconut sugar. This was my first experience baking with stevia. I kind I used is made by NuNaturals. I didn’t think I’d like it, as I found it very strong – almost too sweet, at least right out of the bottle. But I really wanted to try it. Turns out that it bakes up beautifully. In fact, I’m psyched and can’t wait to try using more of it.

    Coconut sugar is a sweetener that I’ve been experimenting with for the last few months. I love the fact that it isn’t cloyingly sweet. And it has lots of other benefits from its’ nutritional makeup to how it’s harvested to its’ low glycemic index. Read more about it here.

    If you make this recipe, when the muffins come out of the oven, resist tasting them. Let ’em hang out on top of the stove for five minutes, then take them out of the muffin pan and put them on a baking rack to cool. And then go find something to do! Don’t even think about cutting them open or tasting them for at least an hour, if not more. I waited three hours. Gluten free baked items, more than not, need time to rest after baking. I’m not a chemist so I couldn’t explain why this is so. But there have been a number of occasions when I didn’t follow my own advice and instead impatiently cut into something I couldn’t wait to try and because I hadn’t waited, I incorrectly thought that something went wrong with the recipe, only to find out several hours later, after returning to the kitchen, that the failure turned out to actually be delicious.

    Banana Mango Muffins (gluten free, dairy free, egg free)
    click here for printable recipe

    makes 12 muffins

    Dry Ingredients:
    1/2 cup brown rice flour
    1/2 cup sorghum flour
    1/4 cup tapioca starch
    1/4 cup potato starch
    1/2 cup certified gluten free oats
    1/2 cup coconut sugar
    2 tsp baking powder
    1 tsp baking soda
    1 tsp xanthan gum
    1/4 tsp salt
    1 tsp cinnamon

    Wet Ingredients:

    1 tbsp egg replacer mixed with 1/4 cup warm water, blended until frothy
    1/2 dropper Vanilla Stevia
    1/4 cup grapeseed oil (or light olive oil or melted coconut oil)
    1 cup milk (I used almond milk)
    1/2 tsp apple cider vinegar
    1 tsp vanilla extract

    1/2 cup mashed banana
    1/2 cup diced mango
    1/4 cup walnuts, chopped

    Preheat the oven to 350 degrees.

    Combine all the dry ingredients in a medium bowl. Add the wet ingredients and blend well. Add the banana, mango, and chopped walnuts and mix until just blended.

    Pour batter into greased muffin tins or paper muffin liners, filling each cup about 2/3 full. Bake 20 – 25 minutes.

    After removing from oven, let rest for 5 minutes. Then remove muffins and place on rack to cool for at least one hour, if not more.

    Can you believe the difference in the lighting? I swear, these are the same muffins as in the pictures above!

    • gfe–gluten free easily

      Another use for mango besides exotic drinks and heavenly salsa … very cool, Ellen! These look scrumptious.

      My sympathies on the heat and no AC. I hate AC, but sometimes it's a necessary evil. (I turned mine on last night for a bit. Oops. Sorry, didn't mean to give you AC envy.)

      Anyway, these muffins look wonderful. I'll have to make a few subs, but I'll make these soon. I'm just starting to use the NuNaturals stevia, too. I won a giveaway over at Rick's site (Diet, Dessert, and Dogs). :-)

      Oh, and I love those muffins wrappers!


    • Ricki

      Incredible recipe! I think I'm about ready to venture into using coconut sugar (since it's so low glycemic), and this is the perfect way to do it–can't wait! (And the butter didn't give away the temperature at all) 😉

    • Valerie (m.)

      Ellen, those look fabulous!!!!! And now you've got me curious to go try coconut sugar.

    • dreaminitvegan

      These muffins look absolutely wonderful! I love the combo.

    • Glu.fri cosas varias sin gluten

      Great! With mango and banana it's almost a tropical flavour…
      Your blog is beautiful !

    • Tasty Eats At Home

      These sound great! I love mango. And I just recently bought stevia, and I haven't baked with it yet. I do love coconut sugar though!

    • Allison

      Ohhh, yummy!!! How much egg are you substituting? I've stopped using egg replacer and use almost exclusively flax seed… although I have a bag of chia seeds in my fridge I haven't opened yet!!!

    • Anavar

      Muffins are my favorite dessert! So tasty and so easy to make. Thanks for sharing this delicious recipe! I will definitely use it. Greetings.

    • Krista

      These are wonderful! I baked a batch yesterday, some minis and some regular size, my boys and I love them. Thanks for the recipes, you've given me a lot of ideas as I venture into gluten free baking.

    • Anadrol

      I love the pictures you took. They look good enough to eat 😉

      Marissa Anadrol

    • sofa covers

      i think i just arrived to gluten free heaven. my two favorite fruits!

      we have only been doing oat flour for the last number of year, which has its limitations. i am excited to try other flours in conjunction…

    • I Am Gluten Free

      Shirley – thanks for stopping by and commenting. Yes, those muffin wrappers do make all the difference, don't they??!!!

      Ricki – have you tried the coconut sugar yet? It is really amazing. So subtle and much less of a glycemic hit than conventional sugar.

      Valerie – thanks! Yes, you must try the coconut sugar!

      dreaminitvegan – thanks! Yes, the banana and mango marry nicely:)

      Glu.fri coasa varias sin gluten – thanks for stopping by. So glad to make your acquaintance.

      Tasty Eats At Home – thanks girlfriend!

      Allison – I subbed for two eggs. I think that the different egg subs (flax, chia, silken tofu etc.) all have their place in replacing eggs. I'm still researching and coming up with what I hope will be a definitive explanation.

      Anavar – thanks for stopping by!

      Krista – delighted that you made these muffins. If you make them again, would you email me pics? I'd love to see your version.

      Anadrol – thanks! They are good enough to eat!

      sofa covers – yes, the gluten free flour possibilities are truly amazing. Once you open your eyes to what's available, it's like a veritable playground of baking!

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    • Rosalie Wolicki


      Your recipes sound very good, but I couldn’t get the second page to print out on 2 recipes. Sconce #2 and chocolate banana honey walnut cake.


    • OntarioCook

      Hi. This looks great. How much extra coconut sugar would I need to skip the stevia. I never have stevia in my pantry. Thanks.

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