BAKERY STYLE BANANA MUFFINS
Fluffy, soft, and the perfect crumb… is that too much to ask from an easy, GF, homemade muffin? Apparently yes because most recipes I have tried… STINK! Or at least they just don’t hit the spot… but these… these are PERFECTION! If I do say so myself ?
So if you aren’t into the chocolate version of my banana bread like in my last post (check that out!) these muffins will be right up your alley!
3/4 cup ripe mashed banana
1/3 cup pure maple syrup
1/3 cup monk fruit or sugar
2 tsp vanilla
3/4 oat flour
1/4 cup arrowroot starch or tapioca
1 cup + 2 tbsp packed blanched almond flour
1/2 tsp cinnamon
3/4 tsp baking soda
1/4 tsp salt
Topping: 2 tbsp coconut sugar, 1/2 tbsp maple syrup, 1/2 tsp cinnamon, 1/3 cup chopped pecans
Preheat your oven to 350 and spray 6 jumbo muffin tins with oil. In a large bowl add your wet ingredients and mix. Then in a separate bowl add the dry ingredients and mix. Then add the dry to the wet and mix well. Pour into the muffin tin. Then mix your topping together and disperse evenly between the muffins. Bake for 18 min. Drop the heat to 300 and turn the pan. Bake for another 5 min or until the centers are cooked through. Remove from the oven and let cool completely on a wire rack.
I can’t recommend these muffins enough!!! So many of you have made them and rave about them so keep letting me know if you try them out!
DM me with any questions ?
#glutenfree #glutenfreerecipes #bananabread #muffins #healthybaking #mealprep #nutrition #edrecovery #funfood #foodfreedom #intuativeeating #mindfuleating