Gluten Free Banana Muffins
Prep Time: 10 minutes
Total Time: 50 minutes
Servings: 12
Total Time: 50 minutes
Servings: 12
Ingredients:
1 cup mashed bananas (3 medium)
2 large eggs
3/4 cup coconut sugar
1/3 cup olive oil
1/4 cup almond milk
2 cups fine almond flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup pecan pieces
1 cup mashed bananas (3 medium)
2 large eggs
3/4 cup coconut sugar
1/3 cup olive oil
1/4 cup almond milk
2 cups fine almond flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup pecan pieces
Directions:
Preheat oven to 400 and line a standard muffin pan with paper liners.
Put bananas in a large bowl and mash with a fork.
Add eggs, sugar, oil and almond milk, then whisk well until combined.
Add flour to the wet ingredients, then sprinkle baking powder, cinnamon, baking soda and salt over the flour.
Whisk until dry ingredients are incorporated into the wet ingredient.
Divide batter between the (12) muffin cups and top the batter with the pecans.
Bake on the middle rack of the oven for 15-20 minutes, or until golden brown and the top of the muffins springs back when pressed gently.
Remove from heat and cool for 10 minutes on a wire rack, then remove from pan and cool completely. Enjoy!
Preheat oven to 400 and line a standard muffin pan with paper liners.
Put bananas in a large bowl and mash with a fork.
Add eggs, sugar, oil and almond milk, then whisk well until combined.
Add flour to the wet ingredients, then sprinkle baking powder, cinnamon, baking soda and salt over the flour.
Whisk until dry ingredients are incorporated into the wet ingredient.
Divide batter between the (12) muffin cups and top the batter with the pecans.
Bake on the middle rack of the oven for 15-20 minutes, or until golden brown and the top of the muffins springs back when pressed gently.
Remove from heat and cool for 10 minutes on a wire rack, then remove from pan and cool completely. Enjoy!
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