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Gluten Free Banana Muffins

Gluten Free Banana Muffins
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Soft, moist, and halal-friendly Gluten Free Banana Muffins that are packed with natural sweetness from overripe bananas, making them a perfect healthy breakfast or snack.

Ingredients

Scale

3 Large Overripe Bananas
1.5 Cups Gluten-Free 1:1 Flour Blend
2 Large Halal Certified Eggs
0.33 Cup Coconut Oil or Ghee
0.5 Cup Maple Syrup or Honey
1 Teaspoon Baking Soda
1 Teaspoon Alcohol-Free Vanilla Extract
0.5 Teaspoon Sea Salt
1 Teaspoon Ground Cinnamo

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with coconut oil
  2. In a large mixing bowl, mash the three overripe bananas until they are mostly smooth with just a few small chunks
  3. Whisk in the melted coconut oil, maple syrup, eggs, and alcohol-free vanilla extract until the mixture is well combined
  4. In a separate medium bowl, sift together the gluten-free flour, baking soda, sea salt, and cinnamo
  5. Slowly add the dry ingredients to the wet banana mixture. Use a spatula to fold the batter gently. Do not overmix
  6. If you are using any variations like nuts or chocolate chips, fold them in now
  7. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full
  8. Bake for 20 to 22 minutes until a toothpick inserted into the center comes out clea
  9. Remove the tin from the oven and let the muffins cool for five minutes before transferring them to a wire rack

Notes

Use bananas that are heavily spotted with black for the highest sugar content and best moisture.

Measure flour using the spoon and level method to avoid dense muffins.

Ensure eggs are at room temperature to help them emulsify properly with the fats.

Let the batter rest for 10 minutes before baking to allow the gluten-free flour to hydrate.

Store in an airtight container at room temperature for three days or freeze for up to three months.

Nutrition

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