Dairy Free/ Egg Free/ Gluten Free/ No added sugar/ Recipe challenge/ Soya Free/ Wheat Free/ Yeast Free

Free From Muffins

At the weekend my lovely mummy gave me some super sonic silicone muffins cases from Lakeland and so this morning I decide to try them out with a test batch of Banana Free From Muffins. The recipe is a twist on our much loved Chocolate Egg Free Muffins.

Banana Free From Muffins (6 muffins):

  • 8oz Gluten free flour – I used 4oz Rice Flour, 4oz Gram Flour
  • 2 1/2 tsps Gluten free baking powder
  • 1 large bannana
  • 2 tbsps Ground Almonds
  • 1 tbsps Agave Nectar (2 big squeezes)
  • 1/2 tsp Salt
  • 1/2 tsp Xanthum Gum
  • 1/2 pint Rice Milk ( I used Vanilla Rice Milk)
  • 3 tbsps Water

Free From Muffins Recipe:

Preheat oven to 200 degrees C (Gas mark 6). Sift the flour, baking powder and salt together. Stir in the ground almonds, xanthum gum and Agave Nectar.

Measure out the rice milk and add at once to the flour mixture and stir to combine thoroughly. (I mixed mine in a food processor for speed)

Pour the free from muffin mixture into special silicone muffin cases or greased muffin / fairy cake tins then bake in the over for 15 – 20 minutes or until a skewer comes out clean. Leave the muffins for a few minutes to cool, then pop them out of the tin or cases.


These free from muffins are wheat, dairy, sugar, egg and soya free and they prove that with a bit of know how about the products available to people with food intolerances, we too can eat foods that we love and enjoy.


PS. I love my “Lakeland Silicone Cupcake Moulds” a must have for Fussy Foodies as free from backing does have a tendancy to stick.

Try them warm with an afternoon hot lemon to brighten up a winters day. We would love to hear you Free From Muffin ideas – I an thinking next time I might try a carrot version.

You Might Also Like


  • Reply
    February 24, 2010 at 4:16 pm

    They look ace! I must say that although I’m happy enough at adapting savoury recipes, I’m terrible at adapting baking (and just bad at baking in general). If you fancy coming up with a lemon muffin recipe… 😉

  • Reply
    March 30, 2010 at 6:18 pm

    which rice flour do you use? is it free from cross contamination of gluten/wheat and vegan/soy free? thanks!

  • Reply
    Jayne Diggles
    March 4, 2011 at 7:46 pm

    I’m wheat, gluten, dairy and egg intolerant which makes life very boring and repetive when chosing what to eat. I did buy a intolerance free receipe book and had an intolerance free xmas lunch – was the most disgusting thing you had ever tasted, needless to say that book is at the back of somewhere gathering a lot of dust!! I happened to stumble across your website and for once it has made me excited about cooking, something i love to do but have lost interest in since being diagnosed in 2009. Thanks, i just hope the recipies mentioned are as yummy as they look!!!!

  • Reply
    July 30, 2011 at 5:21 am

    Great Site! Love some of the recipes and looking forward to testing some out.

    With this recipe, will it still work without the Xanthum Gum?
    I am a little hesitant to use it for serveral reasons: because of the corn (most commonly genetically modified food and some sources say corn contains gluten) and because it is produced by the fermentation of corn sugar. That is what I have found, not sure if it is correct.



  • Reply
    August 31, 2011 at 4:10 pm

    I would like to try this recipe but I’m unsure when to put the banana in it, as it isn’t mentioned in the instructions?

  • Reply
    January 3, 2014 at 6:44 pm

    hi, i love the sound of this recipe, but is it actually yeast free? thanks xx

  • Reply
    October 20, 2014 at 2:10 am

    these are great. Any suggestions for what I could substitute for the almond meal? Kindergartens and schools are nut free so I need a substitute. Thanks, felicity

  • Leave a Reply