Gluten Free Banana Muffins Recipe

2014-06-25
Gluten Free Banana Muffins Recipe
  • 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. 

Ingredients

  • 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)

Method

Step 1

Heat oven to 350 ̊ F and lightly grease or paper-line a 12-cup muffin pan.

Step 2

In a bowl, combine almond flour, oatmeal, baking powder, salt, baking soda and flaxseeds.

Step 3

In another bowl, mix together the maple syrup, eggs, coconut milk, applesauce, coconut oil, vanilla and banana.

Step 4

Combine the two mixes and stir until smooth. Fold in the blueberries, if using.

Step 5

Spoon into the prepared muffin cups and bake for about 20-25 minutes, or until a toothpick, inserted in the center comes out clean.

Step 6

Cool on a wire rack and serve warm.

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Nutritional Info

This information is per serving.

  • calories

    128
  • total carbs

    9g
  • protein

    3g
  • total fat

    9g
  • cholesterol

    35mg
  • sodium

    13mg

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