FLUFFY BANANA MUFFINS
Ok, you guys. The search is finally over for a gluten-free banana muffin that is fluffy and light, with the perfect amount of chewiness in each bite. Your typical gluten-free muffins tend to be tough, rubbery, and sometimes even dry! Not anymore!
This recipe could not be easier. It's made using a combination of almond flour and gluten-free flour. And before someone asks if they can eliminate the gluten-free flour all together, the answer is NO. The gluten-free flour is what gives the muffin the FLUFF FACTOR. So just accept it, and make them anyway.
I also love the fact that you don't need to include any oil in this recipe, and they turn out MOIST (sorry, I said it!) anyway! I love topping them with a big dollop of Georgia Grinders almond butter, it's just so good! If you make these, make sure to tag @kalejunkie #kalejunkie on Instagram so I can see your creations!
Makes 12 muffins
1 1/4 cup almond flour
2 tsp baking soda
3 large, VERY RIPE bananas for the recipe, plus 1 more to slice banana coins on top
2 tb maple syrup
1/4 cup coconut sugar
1 1/2 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 cup non-dairy milk (I use almond milk)
Preheat oven to 325. In a medium bowl, add the gluten free flour, almond flour, baking soda, salt, and cinnamon. In your Vitamix, blend the bananas until liquidy. In another bowl, whisk together the eggs, vanilla, maple syrup, coconut sugar, and non-dairy milk of choice. Next, add the bananas to the bowl of wet ingredients, and pour into the bowl of dry ingredients. Mix everything together, being careful not to over stir (that's how you get the tough, dense muffins - we are going for the FLUFF FACTOR!). Line muffin pan with liners or grease the pan with coconut oil. Pour batter into muffin pan. 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!