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)
  • 1/2 tsp ground cinnamon

Instructions

  1. Preheat the oven to 325 and line a muffin tin with cupcake liners.
  2. 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. 3. In a large bowl, sift together the dry ingredients.
  4. 4. Blend all the wet ingredients again until smooth and fold into the dry ones.
  5. 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.
  6. You can make mini muffins by shaving 5-10 minutes off the baking time.
  7. 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.
http://www.modeleatsblog.com/banana-bread-muffins/

Banana Bread Muffins

Banana Bread Muffins

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