I have been making these twice a week lately. Everyone in my house loves them and they don’t last long! These are so easy to make and are definitely healthier.
What you need
- 2 to 3 very ripe bananas , mashed
- 1/3 cup melted coconut oil
- 1 teaspoon baking soda
- 1 1/2 cups gluten-free flour
- 1/4 teaspoon xanthan gum , leave out if your flour already has it in it
- pinch salt
- 1/2 cup of pure maple syrup
- 1/2 teaspoon cinnamon
- teaspoon lemon peel (optional)
- 2 large eggs , beaten
- 1 teaspoon pure vanilla extract
- 2-1 cup fresh or frozen blueberries , add as much or as little as you like
Instructions
-
Preheat the oven to 350°F
-
Use baking cup liners or cooking spray for the muffin tin.
-
In a mixing bowl, mash the ripe bananas with a fork until completely smooth.
-
Add the baking soda and stir to combine with the mashed bananas. Allow the mixture to sit for 1 to 2 minutes.
-
Stir the melted coconut oil into the mashed bananas.
-
Stir in pure maple syrup, salt, beaten eggs and pure vanilla extract.
-
Mix in the gluten-free flour, cinnamon, dried lemon peel, and xanthan gum (leave out the xanthan gum if your flour already has it).
-
Gently stir in blueberries.
-
Scoop the batter into baking cups lined/cooking sprayed muffin tin.
-
Bake for 15-20 minutes at 350 °F, or until a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
-
Allow the muffins to cool. Store in an airtight container.