Gluten-Free Banana Muffins
Servings: 12
These gluten-free banana muffins use three ripe bananas, almond flour, maple syrup and a little cinnamon and nutmeg to stay soft and tender, never gritty. Everything mixes in the blender, so cleanup is easy, and they freeze for up to 6 months.
Equipment
- oven
Ingredients
- 3 bananas ripe
- 2 eggs
- ¼ cup pure maple syrup
- 2 tbsp coconut oil, unrefined
- 1 tsp pure vanilla extract
- 2 cup almond flour
- 1 tsp ground cinnamon ground
- ½ tsp nutmeg ground
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt, unrefined
Instructions
- Preheat oven to 350°F. Line a standard muffin tin with paper liners or coat with coconut oil.
- In a blender, puree bananas, eggs, maple syrup, coconut oil and vanilla extract until smooth.
- Add almond meal, cinnamon, nutmeg, baking soda, baking powder and salt to blender and blend on medium until combined.
- Evenly distribute batter between 12 muffin cups and bake 25 minutes or until golden. Test for doneness by pressing on the center; it should spring back.
- Let cool slightly before eating.
Notes
- Vegan? Swap eggs for flax eggs.
- Swap maple syrup for the natural sweetener of your choice.
- Swap coconut oil for avocado or olive oil.
- Store in an air-tight container for up to 5 days, or freeze in a for up to 6 months.
- Use the gluten-free flour blend of your choice in place of the almond meal.
Nutrition
Serving: 1muffin, Calories: 182kcal, Carbohydrates: 16g, Protein: 5g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.4g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 172mg, Potassium: 132mg, Fiber: 3g, Sugar: 8g, Vitamin A: 59IU, Vitamin C: 3mg, Calcium: 64mg, Iron: 1mg
