These gluten and dairy free banana muffins are soft, fluffy and delicious! They are great for breakfast, snack or dessert! And takes less than 30 minutes to put together. Enjoy!
Ingredients:
3 medium ripe bananas, mashed
2 eggs
1/4 cup monkfruit maple syrup, linked here
2 teaspoons vanilla extract
1 cup packed blanched almond flour
1 cup gluten free oat flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
(optional) 1/4 cup dairy free mini chocolate chips, linked here
(optional) 1-2 tablespoons dairy free mini chocolate chips for sprinkling on top
Step 1
Preheat oven to 350 degrees F. Line a muffin tin with 12 liners, and spray the inside of the liners with nonstick cooking spray (I use coconut oil spray).
Step 2
In a large bowl, mash the bananas with a fork. Using an electric mixer, on low, add in the eggs, maple syrup and vanilla until smooth.
Step 3
In a separate medium sized bowl, whisk the almond flour, oat flour, baking powder, cinnamon, and salt until well combined. Add in the dry ingredients slowly to the wet ingredients. Mix until combined and then fold in the chocolate chips (if using).
Step 4
Divide batter evenly between liners, and if using chocolate chips, sprinkle on the tops of the batter. Bake for 20-25 minutes until tester comes out mostly clean (a few crumbs are okay!).
Step 5
Let cool, and enjoy!
Living Intuitively 