Gluten Free Banana Muffins Recipe
2014-06-25- Course: Gluten Free Breakfasts
- Skill Level: Easy
- 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