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Amazing Gluten-Free Banana Muffins: Moist & Delicious

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Whip up these delicious gluten-free banana muffins using almond and rice flour for a delightful treat. Perfect for a healthy breakfast or snack!

Ingredients

Scale
  • 2 cups almond flour
  • 1/2 cup rice flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3 ripe bananas, mashed
  • 1/2 cup melted coconut oil
  • 1/3 cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the almond flour, rice flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, mash the ripe bananas until smooth.
  4. Add the melted coconut oil, maple syrup, eggs, and vanilla extract to the mashed bananas. Whisk until well combined.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  6. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, you can add a handful of chopped walnuts or chocolate chips to the batter.
  • Ensure your bananas are very ripe for the best sweetness and flavor.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://sundayflavor.com/amazing-gluten-free-banana-muffins-moist-delicious/