Member Recipe: Gluten Free Banana Muffins!

INGREDIENTS

  • 2/3

    cup almond flour

  • 1/4

    cup coconut flour

  • 1/2

    cup quick oats

  • 1/2

    cup ground flax seed

  • 1

    tsp. baking powder

  • 1

    tsp. cinnamon

  • 1/4

    tsp. sea salt

  • 2

    large bananas, ripe and mashed

  • 1

    egg

  • 2

    Tbs. coconut oil, melted

  • 1/3

    cup unsweetened almond milk

  • 1

    tsp. vanilla extract

  • 2

    Tbs. pure maple syrup

DIRECTIONS

STEP 1: Preheat oven to 350 degrees. Spray muffin tray with non-stick spray, grease with coconut oil, or use muffin liners. In a large-sized mixing bowl, combine all dry ingredients. Peel and mash ripe bananas with a fork in a medium-sized mixing bowl. Add in egg. Mix until egg is fully incorporated into the banana. Add in melted coconut oil, almond milk, vanilla, and maple syrup. Mix until combined. Slowly add the wet ingredients to the dry ingredients. Mix until fully combined but be careful not to over mix. Pour batter into muffin holes until about 1/3 full. Fill remaining holes without muffin batter with water to make sure that muffins bake evenly.
STEP 2: Bake for 18-20 minutes until a toothpick comes out clean. The muffins may still feel like they are not cooked fully. Once they cool down, they should firm up. Let cool in muffin tray for 5 minutes. Transfer to cooling rack to let cool before eating. Store in an air tight container for up to 5 days.

AUTHOR NOTES

We love a sweet treat in the morning and this featured recipe from  Community Member, Lindsay is just perfect to have on hand for a quick, grab-and-go breakfast throughout the week.

COMMENTS 7

  1. Shiny Love Affair says:

    Thank you so much for featuring my recipe ladies!! It’s such an honour! :)

  2. Alyssa Haddad says:

    If we don’t have coconut flour on hand, can we just use extra almond flour? Can agave be subsituted for the maple syrup?

    1. Shiny Love Affair says:

      Hi Alyssa, I haven’t tried that myself but I’m sure it would turn out okay. You could also try substituting with a vanilla protein powder. Agave would be a great substitute for maple syrup. You could also try honey!

      1. Alyssa Haddad says:

        Awesome! I’m excited to try this recipe! Hopefully this weekend! Thanks! ;)

  3. I used cupcake liners in my baking tray and filled them 1/3 of the way as described, but they didn’t rise. Next time, I would fill them up a bit more so they’re a bit larger. They taste pretty good – not super sweet, but 2 of them make a good M1 or M2 on the go.

Leave a Reply