Gluten-Free Banana Muffins
Yields: 12 muffins | Prep Time: ~ 10 mins | Cook Time: 20 mins
1 cup Bob's Red Mill 1:1 Gluten-Free Baking Flour
1 1/4 cup Bob's Red Mill Gluten Free Almond Flour
2 tsp Bob's Red Mill Baking Soda
1/2 tsp Redmond Real Salt sea salt
1 1/2 tsp cinnamon
3 large, very ripe, bananas
1 banana, sliced into coins for topping
1 Tbsp maple syrup
1 1/2 tsp vanilla bean paste, sub vanilla extract if that's what you have on hand
1/4 cup Bob's Red Mill Date Sugar
1/4 filtered water
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Step 1: Preheat your oven to 325 °F. Line a muffin tray with liners or grease each hole with coconut oil. Set aside
Step 2: In a large bowl, add your dry ingredients: 1:1 baking flour, almond flour, baking soda, salt, and cinnamon. Set aside.
Step 3: In a blender, food processor, etc. blend your bananas until liquid. Set aside.
Step 4: In a medium bowl, whisk together your wet ingredients: eggs, vanilla, maple syrup, date sugar, water. Set aside
Step 5: Add the blended bananas to the medium bowl of wet ingredients, stir.
Step 6: Add the wet ingredients to the large bowl of dry ingredients. Mix everything thoroughly; be careful to not over stir, that's how you get tough, dense muffins - you want fluffy muffins.
Step 7: Use your 1/4 cup to scoop out batter and place into each muffin hole. Add 1-2 sliced banana coins to the top of each muffin.
Step 8: Bake for 18-20 muffins. (20 mins was perfect timing for mine, but ovens vary so once you hit 18 mins just keep checking in on them). Should be golden brown on top, and yes, I always use the good 'ol baking trick of using a toothpick or knife to test the middle and make sure they're cooked through.
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