Gluten-free banana & toffee iced muffins (healthy and dairy-free options)

May 30, 2020

Banana bread is hands down one of my favorite desserts because you can pretty much eat it any time of day. A nice slice for breakfast topped with some fresh berries or have a slice to go along side your lunch. Or what about as a mid-day snack during the day or my personal favorite, with every meal! 🙂 This is definitely one of my go to recipes.

With Father’s day fast approaching and Fourth of July just a little over a month away, this is the perfect dessert to add to your spread. It’s easy to make, tastes delicious, is gluten-free and can be made without the icing for more of an everyday muffin compared to cupcake style.

The best parts about these iced muffins

First, you can easily make these gluten-free cupcakes also dairy-free by just using dairy-free butter such as earth balance and coconut, almond, oat or your favorite non-dairy milk to replace the 2% milk ingredient.

Second, you can easily dress these muffins up by adding icing, perfect for a party or as a little weekend treat. But, you can also dress them down for more of a healthier snack/dessert which is perfect for your nightly sugar craving or bite throughout the day. 🙂

Ingredients

Base:

1 cup white rice flour
1/2 cup gluten-free flour
1/2 cup cornstarch – replace with tapioca starch if you don’t have cornstarch available
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
3/4 cup sugar
2 small bananas – mashed
1/2 cup canola oil
2 eggs
1 tsp vanilla extract
1/2 cup milk – use fat-free, 2% or your favorite non-dairy milk (if making dairy-free muffins)
Cooking spray – for coating the muffin tins

Frosting:

1/2 cup butter – or use vegan butter such as earth balance to make dairy-free
3 cups powdered sugar – may need more if frosting is too liquidly
3 1/2 tbsp milk – use fat-free, 2% or your favorite non-dairy blend (if making frosting dairy-free)
1 1/2 tsp vanilla extract

Toppings:

Use peanut brickle chips or toffee brickle to top – depending on your preferences (Optional).

Directions

Preheat oven to 350 F
In a large bowl combine flours, cornstarch, baking powder, baking soda, salt and ground cinnamon. Whisk.
In a different bowl add in sugar, banana and canola oil until smooth. Add in eggs and vanilla, beating well until completely combined, you can use a mixer or do this by hand. Slowly add in flour mixture from the first bowl then milk and mix until everything is combined.
Line 18 tin muffin tray with either cup liners or cooking spray. Evenly distribute batter into all 18 cups and bake for 20 minutes or until a wooden pick can be inserted into the center and comes out clean. Mine took around 24 minutes but each oven is different so be sure to check around 20 min to make sure they don’t overcook.
While they are cooking prepare the frosting. Heat butter in a small saucepan until melted then cook on medium for about 2-3 minutes or until browned – making sure to stir constantly. Remove from heat and cool for 4 minutes.
Place butter in a mixing bowl and add the rest of the ingredients. Mix on low or by hand until smooth. Add in more powdered sugar if frosting is too liquid or more milk if frosting is too thick.
Take muffins out of the oven and cool on a cooling rack for about 10 minutes or until they are no longer hot. Top with frosting and peanut or toffee brickle, ENJOY 🙂

Gluten-free banana toffee iced muffins

theresahealey.com

{Gluten-free, dairy-free)

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Course Dessert

Ingredients

Base:
1 cup white rice flour
1/2 cup gluten-free flour
1/2 cup cornstarch – replace with tapioca starch if you don’t have cornstarch available
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
3/4 cup sugar
2 small bananas – mashed
1/2 cup canola oil
2 eggs
1 tsp vanilla extract
1/2 cup milk – use fat-free 2% or your favorite non-dairy milk (if making dairy-free muffins)Cooking spray – for coating the muffin tins
Frosting:
1/2 cup butter – or use vegan butter such as earth balance to make dairy-free
3 cups powdered sugar – may need more if frosting is too liquidly
3 1/2 tbsp milk – use fat-free 2% or your favorite non-dairy blend (if making frosting dairy-free)
1 1/2 tsp vanilla extract
Toppings:
Use peanut brickle chips or toffee brickle to top – depending on your preferences Optional.

Instructions

Preheat oven to 350 F
In a large bowl combine flours, cornstarch, baking powder, baking soda, salt and ground cinnamon. Whisk.
In a different bowl add in sugar, banana and canola oil until smooth. Add in eggs and vanilla, beating well until completely combined, you can use a mixer or do this by hand.
Slowly add in flour mixture from the first bowl then milk and mix until everything is combined.
Line 18 tin muffin tray with either cup liners or cooking spray. Evenly distribute batter into all 18 cups and bake for 20 minutes or until a wooden pick can be inserted into the center and comes out clean. Mine took around 24 minutes but each oven is different so be sure to check around 20 min to make sure they don’t overcook.
While they are cooking prepare the frosting. Heat butter in a small saucepan until melted then cook on medium for about 2-3 minutes or until browned – making sure to stir constantly. Remove from heat and cool for 4 minutes. Place butter in a mixing bowl and add the rest of the ingredients. Mix on low or by hand until smooth. Add in more powdered sugar if frosting is too liquid or more milk if frosting is too thick.
Take muffins out of the oven and cool on a cooling rack for about 10 minutes or until they are no longer hot.
Top with frosting and peanut or toffee brickle, ENJOY 🙂

Looking for another delicious yet healthy banana bread recipes? Check out this one – Paleo banana power healthy muffins {gluten-free, paleo, healthy} which is the perfect sweet treat to keep you on track! 🙂

If you liked this recipe then give these a try!

For more recipes click the ‘recipes’ tab located at the top of my blog!

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