Gluten Free Banana Muffins

Print Recipe

5 from 1 vote

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 224kcal

Author: Sally Cameron

Equipment

blender or food processor
Light colored metal muffin pan
Avocado spray or baking spray
#16 disher or cookie scoop optional

Ingredients

1 ¾ cups gluten-free flour blend I use King Arthur
1 ¼ teaspoons baking soda
1 teaspoon baking powder aluminum-free
¼ teaspoon sea salt
3 large ripe bananas, peeled
⅔ cup golden brown sugar or golden monk fruit/allulose blend
½ cup unrefined organic coconut oil, melted plus extra to grease pan or use spray
2 large eggs
1 ½ teaspoons vanilla extract

Optional Add

½ cup chopped walnuts
½ cup chocolate chips mini or regular

Instructions

Pre-heat oven to 375 degrees (conventional oven). Spray the wells of a 12-cup baking pan with avocado oil spray or baking spray.
To a medium bowl add flour, baking soda, baking powder and salt and whisk to combine. Add the bananas, eggs, oil, and vanilla to a blender or food processor and puree just until smooth. If it gets too stiff, use the tamper of your blender or a long flexible spatula to help it along. It will puree.
Add the sugar to the blender. If your blender has trouble blending the brown sugar into the banana mixture, use a spatula or a tamper to help it along—or stir it in by hand after blending. The mixture will be thick, especially if your bananas are on the firm side.
Pour the batter into the prepared muffin pan and bake for 18-22 minutes. When done, the muffins will feel firm to the touch and a toothpick or cake tester inserted into the center will come out clean with just a few moist crumbs.
Remove from the oven and cool on a wire rack for 10 minutes, then cool completely on a wire rack. Freeze what you don’t eat within a 4 days. They freeze for up to 3 months individually wrapped or in a freezer-safe container. Remember to label and date.

Notes

If you need egg-free banana bread muffins, use a flax seed egg or chia seed egg as an egg replacer. For 2 eggs, combine 2 tablespoon flax meal OR whole chia seeds with 6 tablespoons water and let sit for 5 to 10 minutes until gelatinous. Then add to the recipe with the banana. You can also use a commercial egg replacer.

Optional add-ins:

½ cup chopped walnuts.
½ cup regular or mini chocolate chips.
½ - 1 teaspoon ground cinnamon.

Nutrition