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Gluten-free banana muffins: 3 simple steps

Gluten-free banana muffins
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Enjoy these delightful gluten-free banana muffins, perfect for a healthy breakfast or snack. Made with wholesome alternative flours, they are moist, tender, and bursting with banana flavor.

Ingredients

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  • 2 cups almond flour
  • 1/2 cup tapioca starch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 ripe bananas, mashed
  • 1/2 cup melted coconut oil
  • 1/3 cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with liners or grease it well.
  2. In a large bowl, whisk together the almond flour, tapioca starch, baking soda, and salt.
  3. In a separate bowl, mash the ripe bananas until smooth.
  4. Add the melted coconut oil, maple syrup, eggs, and vanilla extract to the mashed bananas. Whisk until well combined.
  5. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your bananas are very ripe for the best flavor and sweetness.
  • You can add chopped nuts or chocolate chips for extra texture and flavor.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://whiskdaily.com/gluten-free-banana-muffins-2/