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Gluten Free Banana Muffins

They look different every time. But also… delicious every time!

These are my favourite muffins! They are the whole package for me, delicious and nutritious. When it comes to baking… I’m no expert by any means. I ALWAYS try to make my baking healthy and it usually always flops big time.

I realize with baking you have to follow the ingredients and measurements exact but I ignore the rules and try again lol. I feel like that’s what it’s all about though! How will you ever learn if you don’t keep trying and failing. You may make something great by following someone else’s recipe but you will never make it your own without the experimentation, am I right?

I am proud of this stupid little muffin recipe haha. I’m proud because I finally nailed it and it’s my own. I used to prep a batch of these before every long stretch of seven day shifts in a row to throw into my lunches for the week. I would eat two a day and by the end of my stretch I’d be sad because they were usually all gone at that point.

Here is the recipe! Hope you enjoy it as much as I do.

Makes 10 muffins (can make 12 if you make them a little smaller)

Cals per serving 210

Fat 10g

Carb 26g

Protein 5g

Ingredients:

3 medium ripe bananas

2 eggs

¼ cup maple syrup/molasses/agave/honey

2 tsp vanilla extract

1 cup coconut flour

1 cup oat flour

1 tsp baking powder

1 tsp cinnamon (1 tbsp if you love cinnamon)

¼ tsp salt

Optional: ⅓ cup chocolate chips

Preheat oven to 350. Mash and mix bananas in a bowl well until lump free. Add eggs, liquid sweetener, and vanilla. In seperate bowl mix all dry ingredients except chocolate chips. Combine the wet and dry ingredients mixing well. Should be pretty thick. Fold in chocolate chips if you wish. Bake for 20-25 minutes.