The texture on these babies is PERFECT. They’re light and fluffy, unlike so many of the gluten free muffins out there. I really appreciate that they’re naturally sweetened, and the little extra goodness from the oats makes my heart happy.
(You can hand-mix these if you prefer. Just puree the bananas beforehand)
Serves: 12 standard muffins or 24 mini muffins.
Ingredients
- 3 ripe bananas, sliced
- ⅓ cup coconut oil, avocado oil, butter, or ghee
- ⅓ cup pure maple syrup
- ¼ cup milk (I use almond or coconut milk)
- 2 eggs
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ½ cup old-fashioned or quick-cooking oats (we use Bob's Red Mill gluten free oats)
- 1¾ cup gluten free baking mix (we use Bob's Red Mill 1-to-1 gluten free baking flour)
To top:
- a few extra oats (optional)
Instructions
Preheat oven to 350 degrees.
In a food processor or stand mixer, combine bananas, oil/butter, syrup, milk, eggs, and vanilla until smooth. Add cinnamon, baking soda, salt, oats, and flour. Pulse until just combined.
Scoop into muffin cups (if not using a silicone pan, you'll want to grease or line the cups first). If desired, top with a sprinkle of oats.
Bake at 350 degrees for 20-25 minutes, or until cooked through. Let cool and serve!
Source: One Lovely Life, adapted from Cookie+Kate
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