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Gluten-Free Banana Muffins

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Gluten-Free Banana Muffins are moist, tender, and easy to make. Great morning breakfast or treat. These tasty mini muffins will disappear before your eyes. Furthermore, they are perfect for breakfast, or a tasty grab-n-go treat. Needless to say, these little bite-size pieces of heaven can be made with or without nuts. However, my favorite nuts are hazelnuts. Reminiscent of grandma’s kitchen. The aroma will have you salivating. A close up of a Gluten-Free Mini Muffins topped with cinnamon whipped cream, chopped hazelnuts, and a cinnamon banana chip.

Gluten-Free Banana Muffins

Incredibly my family could not taste the difference between these muffins and muffins with regular flour in them. Moreover, when my family ate these they said,  “are you sure you changed the kind of flour you use?” Yep, these are a keeper and super yummy! Indeed, the aroma emanating from my oven was so overwhelming it was so hard to wait until they cooled down. As a matter of fact, coconut milk gives these muffins a creamy and delectable flavor.

Nonetheless, the fact that most gluten-free bakery items used to make me cringe as they were as tasty as a stale piece of cardboard while often fooling you by appearing appealing. It is, therefore, why I was encouraged by friends and family to start my blog and share it with others who are in the same predicament as myself. For instance, those with autoimmune disorders, leaky gut, etc. no longer eat grains or refined sugar as it can be a very isolated feeling. In particular grocery shopping can be a little intimidating as the majority of the food in the supermarket about 90% are foods I can no longer eat. But, tasty, delicious, and decadent food is what all people crave.

In all honesty, my friends have said that they don’t taste like they are grain-free. In other words, they taste like they have grains. Don’t settle for flavorless, textureless, or unattractive food. You have to make these muffins and bring that yummy aroma to your kitchen. If you do make these please let me know what you think of them.

Gluten-Free Banana Muffins Recipe Notes:

Hence I went to my kitchen to experiment and this is the recipe I came up with.

At any rate, I occasionally add nuts to this recipe to give it some texture and crunch. As a matter of fact, I like to roast my nuts in the oven as I feel it gives them a deeper flavor. On this particular day, I added 1 cup of roasted hazelnuts.  Furthermore, I have used walnuts, pecans, and hazelnuts and liked them all. I prefer to make mini, muffins feel free to use a regular-sized muffin tin.

For more information on Monk Fruit Sweetener or Cassava Flour please read my blog posts on them. Coconut Sugar, Canned Unsweetened Coconut Milk, Monk Fruit Sweetener, Cassava Flour, Almond Flour

There are nutritional facts with nuts and without nuts.

Gluten-Free Banana Muffins

Ingredients:

  • 2 cup mashed bananas
  • 2 beaten eggs
  • 1/3 cup monk fruit sugar
  • 1/3 cup coconut sugar
  • 1/2 cup melted coconut oil or butter
  • 1 teaspoon vanilla
  • 1/4 cup coconut milk
  • 1 cups cassava flour
  • 1/2 cup almond flour
  • 1 teaspoon baking powder aluminum-free
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped nuts (optional)

1 cup chopped nuts of choice ( I like to roast my nuts in the oven to give them more flavor.) I have used walnuts, pecans, and hazelnuts and liked them all. I prefer to make mini muffins feel free to use a regular-sized muffin tin.

Directions:

First, preheat the oven to 375. Combine mashed bananas, beaten, eggs, monk fruit sugar, coconut sugar.Combining mashed bananas, sweeteners, and beaten eggs. Blend until mixed. Add melted coconut oil, coconut milk, vanilla. Next, mix until blended.Coconut milk, coconut oil and vanilla Finally, pour the coconut oil mixture into the banana mixture. Combining the mashed banana and sweeteners.In a separate bowl blend cassava flour, almond flour, tapioca flour, baking powder, baking soda, and salt.Dry ingredients for the muffins Finally, combine the banana mixture with the flour mixture. Lastly, fold in chopped nuts if using.Folding in Hazelnuts  If using muffin tins without paper liners, oil the muffin tin.

Gluten-Free Banana Muffins Notes:

If using paper liners in your muffin scoop batter into paper liners. I like to use a small ice cream scoop and scoop into liners. Lastly, scoop batter out into mini muffin tins or mini muffin liners. Lastly, tins in a preheated oven at 375 for approximately 10-12 minutes. You can use a toothpick to test for doneness. Finally, remove and let cool.Gluten-Free Banana Muffins on a platter

GGluten-Free Banana Muffins with cinnamon whipped cream, topped with chopped hazelnuts, and a cinnamon banana chip

Gluten-Free Banana Muffins with cinnamon whipped cream, topped with chopped hazelnuts, and a cinnamon banana chip
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5 from 1 vote

Gluten-Free Banana Muffins

Gluten-Free Banana Muffins Recipe a moist, delicious, and portable treat. For breakfast, dessert or snack. Made with two kinds of sweeteners
Course Breakfast
Cuisine American
Keyword Banana Bread, Banana Muffin Recipe, Banana Muffins, Banana Muffins Gluten-Free, Banana Muffins Gluten-Free Recipe, Best Banana Mini Muffins, Best Banana Muffins, Best Banana Muffins Recipe, Best Gluten-Free Banana Mini Muffins, Best Gluten-Free Banana Mini Muffins Recipe, Cassava Flour Recipe, Celiac Recipe, Celiac Recipes, Dairy-Free Banana Muffins, Dairy-Free Banana Muffins Recipe, Dairy-Free Gluten-Free Banana Muffins, Dairy-Free Gluten-Free Banana Muffins Recipe, Dairy-Free Recipe, Diary Free, Gluten Free Foodie, Gluten Free Recipe, Gluten Frei, Gluten Fri, Gluten Fritt, Gluten-Free, Gluten-Free Banana Muffins, Gluten-Free Banana Muffins Recipe, Gluten-Free Diet, Mini Banana Muffins, Mini Banana Muffins Recipe, Mini Gluten-Free Banana Muffins, Mini Gluten-Free Banana Muffins Recipe, Mini Gluten-Free Dairy-Free Banana Muffins, Mini Gluten-Free Dairy-Free Banana Muffins Recipe, Monk Fruit Sweetener, Muffins, No Wheat, No Wheat No Problem
Prep Time 10 minutes minutes
Cook Time 12 minutes minutes
Total Time 22 minutes minutes
Servings 48 mini muffins
Calories 50kcal
Author LaRena Fry

Equipment

Muffin Tins
Mini Muffin Tins

Ingredients

  • 2 cups mashed bananas
  • 2 beaten eggs
  • 1/3 cup monk fruit sugar
  • 1/3 cup coconut sugar
  • 1/2 cup melted coconut oil
  • 1 tsp vanilla
  • 1/4 cup coconut milk
  • 1 cup cassava flour
  • 1/2 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp pink salt
  • 1 cup chopped nuts optional

Instructions

1 cup chopped nuts of choice ( I like to roast my nuts in the oven to give them more flavor.) I have used walnuts, pecans, and hazelnuts and liked them all. I prefer to make mini muffins feel free to use a regular sized muffin tin.

  • First, preheat oven to 375.
  • Secondly, combine mashed bananas, beaten, eggs, monk fruit sugar, coconut sugar be lend until mixed. 
    2 cups mashed bananas, 2 beaten eggs, 1/3 cup monk fruit sugar, 1/3 cup coconut sugar
  • Add melted coconut oil, coconut milk, vanilla stir together.
    1/2 cup melted coconut oil, 1/4 cup coconut milk, 1 tsp vanilla
  • Combine the coconut oil and the banana mixtures together.
  • Next, mix until blended.
  • Finally, in a separate bowl blend cassava flour, almond flour, tapioca flour, baking powder, baking soda, and salt. 
    1 cup cassava flour, 1/2 cup almond flour, 1 tsp baking powder, 1 tsp baking soda, 1/4 tsp pink salt
  • Combine banana mixture with flour mixture.
  • Lastly, fold in chopped nuts if using.
    1 cup chopped nuts

If using muffin tins without paper liners, oil the muffin tin. If using paper liners in your muffin scoop batter into paper liners. I like to use a small ice cream scoop and scoop into liners.

  • Lastly, scoop the batter out into mini muffin tins or mini muffin liners.
  • Place tins in a preheated oven at 375 for approximately 10-12 minutes for mini muffins.
  • Prick a muffin with a toothpick if it comes out clean then the muffins are done.
  • Finally, remove muffins and let cool.

Notes

Nutrition Facts Gluten-Free Banana Nut Muffins with Nuts
Servings 48
Amount Per Serving
Calories 50
% Daily Value *
Total Fat 3 g 5 %
Saturated Fat 2 g 9 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 6 mg 2 %
Sodium 43 mg 2 %
Potassium 41 mg 1 %
Total Carbohydrate 5 g 2 %
Dietary Fiber 1 g 2 %
Sugars 2 g  
Protein 1 g 1 %
Vitamin A 0 %
Vitamin C 1 %
Calcium 0 %
Iron 2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Nutrition Facts Gluten-Free Banana Muffins without nuts
Servings 62.0
Amount Per Serving
Calories 39
% Daily Value *
Total Fat 2 g 3 %
Saturated Fat 2 g 9 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 6 mg 2 %
Sodium 43 mg 2 %
Potassium 28 mg 1 %
Total Carbohydrate 5 g 2 %
Dietary Fiber 0 g 1 %
Sugars 2 g  
Protein 0 g 1 %
Vitamin A 0 %
Vitamin C 1 %
Calcium 0 %
Iron 1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition

Serving: 48servings | Calories: 50kcal

Gluten-Free Banana Muffins 2 pictures. One far away and one close-up. One with Cinnamon Whipped Cream, chopped nuts, and a cinnamon banana chip

 

 

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