Gluten Free Banana Muffins
These gluten free and dairy free muffins are incredibly moist and delicious! My kids absolutely love when I make a batch of muffins and they love helping make them! We make muffins as a quick and easy breakfast, an on the go snack, or a healthy treat for after dinner. It’s important to me that the muffins we make are free from refined sugars and that they are full of healthy ingredients! These are sweetened with coconut sugar and I also use coconut oil in place of an unhealthy vegetable oil. A few other healthy ingredients I have included in this recipe are: raw walnuts, cinnamon, and gluten free organic oats. My kids love the taste and texture of the oats in this recipe!
These muffins come together easily, all mixed together in one bowl! This recipe will make about 16 to 20 muffins depending how full you fill your muffin liners. I like to get as many muffins as I can out of the recipe because my kids eat these up so quickly! I use an ice cream scoop to portion out the batter of each muffin. If you decide to fill your muffin liners a little bit more, make sure to adjust your baking time, checking with a toothpick to see if they’re done in the center.
While these muffins are hard to resist straight out of the oven, they will peel out of the liners better once they have cooled. We love adding in walnuts to ours to add a little texture and additional health benefits! You could also try adding in dairy-free chocolate chips for a special treat! Our favorite are the Enjoy Life brand.
I hope you enjoy these muffins as much as my family does!
RECIPE
Ingredients:
3 large very ripe bananas, 1 1/2 cups mashed
2 eggs
1/2 cup coconut oil, melted
1/2 cup coconut sugar
2 tablespoons coconut milk
1 teaspoon vanilla extract
1 1/2 cup gluten free flour ( I use King Arthur or Bob’s Red Mill 1 to 1)
1/2 cup gluten free organic oats (plus extra for sprinkling on top - optional)
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon sea salt
1/2 cup raw walnuts, chopped (optional)
Directions:
Preheat your oven to 350 degrees and line your muffin tins with liners. In a large bowl mash your bananas, next whisk in all of the other wet ingredients. Once combined add the dry ingredients to the bowl. Stir to combine. Fill cupcake liners with batter and sprinkle a pinch of oats on top of each muffin. Bake for 18 to 20 minutes. Remove from the oven and let cool.