Gluten-Free Banana Muffins Recipe

Everyone loves a good banana muffin, right? I know I do.

But, even though we may love them, they are not always good for us, especially if they are made with lots of refined sugar and white flour…

Not to worry, with my delicious gluten-free banana muffins recipe, you can enjoy a delicious and wholesome treat with no regrets.

These beautiful little muffins are made with whole foods and lots of ripe bananas for extra sweetness.

Ingredients:

Makes 18 medium-sized muffins.

• 2 tablespoons flax seeds
• 6 tablespoons water
• 220g gluten-free flour of your choice
• 2 teaspoons gluten-free baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon pure vanilla powder
• Pinch of Himalayan salt
• 1 teaspoon apple cider vinegar
• 80g organic coconut oil, melted
• 85g pure maple syrup
• 4 ripe bananas, chopped into large chunks
• Extra coconut oil for greasing

Method:

1. Preheat your oven to 180 degrees Celsius. Oil one and a half muffin trays with organic coconut oil.
2. Make your flax eggs (these replace eggs in vegan baking).  Place the flax seeds in a grinder (or use a mortar and pestle) and grind until they look like coffee grounds. Remove the flax seed powder from the grinder and place it in a bowl or cup.  Add the water to the flax seeds and mix well.  Place the flax eggs in the fridge for 10 to 15 minutes to firm up.
3. In a large mixing bowl, add the gluten-free flour, baking powder, baking soda, cinnamon, vanilla powder, and salt. Mix well to combine.
4. In a medium mixing bowl, add the banana chunks and mash them well with a fork.  Add the apple cider vinegar, flax eggs, coconut oil and maple syrup to the bowl with the banana.  Mix well to combine.
5. Add the wet ingredients to the dry ingredients and mix well, either with a wooden spoon or an electric beater.
6. Spoon the mixture into the prepared muffin trays.  Fill each hole three-quarters of the way up with a mixture to allow for rising.
7. Bake the banana muffins in your pre-heated oven for 25 minutes, or until a skewer inserted into the muffins comes out clean.
8. Let the muffins sit in the tray for 10 minutes then remove them and let them cool on a wire rack.
9. Enjoy with your favourite cup of tea or coffee or, if you desire, with a side of vegan cream.