Ingredients
- 1 cup Bob's Red Mill 1:1 Gluten Free Flour
- 1 ¼ cup almond flour
- ¼ cup coconut sugar
- 1 ½ teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large, ripe bananas, plus 1 extra banana to slice and add to the top of each muffin
- 2 eggs
- ¼ cup non-dairy milk (I use almond milk)
- 2 tablespoons maple syrup
- 1 ½ teaspoon vanilla extract
Instructions
- Preheat oven to 325 F.
- Line a muffin pan with liners or grease the muffin cavities with coconut oil.
- In a medium bowl, mix together the gluten-free flour, almond flour, coconut sugar, cinnamon, baking soda, and salt.
- In a high-speed blender, add the bananas, eggs, non-dairy milk, maple syrup, and vanilla extract, and blend until very smooth.
- Next, pour the liquid mixture into the bowl of dry ingredients.
- Mix everything together, being careful not to over stir.
- Divide the batter evenly among the muffin cavities, filling each about 3/4 way to the top.
- Add one banana coin to each muffin, and bake for 18-20 minutes.
- Every time I make this recipe, they come out perfectly at 20 minutes, but ovens vary, so just keep an eye on them! Enjoy!
Calories: 151kcal | Carbohydrates: 22g | Protein: 4g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 0.3mg | Sodium: 115mg | Potassium: 125mg | Fiber: 3g | Sugar: 9g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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