Print
Gluten-Free, Banana Muffins
Servings: 10
Preparation Time: 10 minutes
Ingredients:
- 2 mashed very ripe bananas, or 3 completely black bananas*
- 1/3 cup coconut oil
- 3 eggs
- 2–4 tablespoons whole cane sugar, real maple syrup, or honey*
- 1 teaspoon vanilla extract, optional
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Directions:
Preheat the oven to 350 degrees F.
Combine the first 5 ingredients until well blended. Stir in the remaining 4 ingredients until smooth. Prepare paper muffin liners or use coconut oil to grease approximately 10 muffin holes. Divide batter evenly among the ten muffin liners. They should be about half full. You may fill 11 or 12 if the bananas are extra large.
Bake at 350 degrees for about 23–25 minutes or until the tops are golden brown.
*Use less natural sweetener if you are using 3 black bananas. The sweetener can probably be omitted completely if you are trying to avoid all sweeteners.
Recipe and photo submitted by Melodie, Fort Mill, SC.
