Banana Bread Muffins

Banana Bread Muffins

By some miracle, this recipe turned out to be one for the books. I had completely changed the recipe and wasn’t expecting anything special but I was wrong.¬†These are dense-yet fluffy, sweet, and satisfying. They’re everything Banana Bread should be, vegan, and gluten free. Plus, my husband and toddler love them. I hope you enjoy.

Banana Bread Muffins

Yield: 12-14 Muffins

1 muffin

156

Banana Bread Muffins

Ingredients

  • 2 tbsp chia seeds
  • 1 1/2 cups warm water
  • 2 bananas (riper the better)
  • 3 tbsp coconut oil
  • 2 tsp vanilla extract
  • 1 tbsp lime juice
  • Dry
  • 3/4 cup almond flour
  • 1 cup sorghum flour
  • 1/4 cup arrowroot starch/flour
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3-1/2 cup coconut sugar (depending how sweet you like things)

Method

  • Preheat the oven to 325 and line a muffin tin with cupcake liners.
  • 2. Place All the wet ingredients in the blender and pulse to stir. Set aside for 10 minutes to let the chia seeds plumpen.
  • 3. In a large bowl, sift together the dry ingredients.
  • 4. Blend all the wet ingredients again until smooth and fold into the dry ones.
  • 5. Fill muffin tin to the top with batter and bake for 35-45 minutes. Remove from the oven and cool completely before removing from the pan.
  • You can make mini muffins by shaving 5-10 minutes off the baking time.
  • I found that the muffins i baked in freestanding cupcake liners baked better than the ones in the muffin tin but if you don't have those, don't worry, they are all good.
  • Banana Bread Muffins

    Banana Bread Muffins

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