Gluten Free Banana Muffins Recipe2014-06-25
- Yield : 12 muffins
- Servings : 12
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 35m
This gluten free banana muffins recipe makes mouthwatering light and moist muffins taste as delicious as they look. They will keep well in an airtight container for a few days and also freeze well. Just pop into the microwave for 10-15 seconds and enjoy them for breakfast or as a fabulous law calorie and low carb snack. Make them even healthier by adding blueberries and ground flaxseeds or chia seeds.
- 2 ¼ cups almond flour
- 3 tablespoons maple syrup or sweetener of choice
- 1 teaspoon baking powder
- 1/8 teaspoon sea salt
- ½ teaspoon baking soda
- 2 large eggs, lightly beaten
- ¾ cup cultured coconut milk
- ¼ cup applesauce
- ¼ cup coconut oil
- 1 teaspoon vanilla extract
- 1 large ripe banana, mashed
- 1 cup blueberries (optional)
- 2 tablespoons ground flaxseeds or chia seeds (optional)
Heat oven to 350 ̊ F and lightly grease or paper-line a 12-cup muffin pan.
In a bowl, combine almond flour, oatmeal, baking powder, salt, baking soda and flaxseeds.
In another bowl, mix together the maple syrup, eggs, coconut milk, applesauce, coconut oil, vanilla and banana.
Combine the two mixes and stir until smooth. Fold in the blueberries, if using.
Spoon into the prepared muffin cups and bake for about 20-25 minutes, or until a toothpick, inserted in the center comes out clean.
Cool on a wire rack and serve warm.