Gluten Free Banana Muffins
Updated: Jun 28, 2020
3 ripe bananas *
2 egg whites
1T. vanilla extract
1 1/2c. almond flour
1/2c. tapioca flour
1 t. baking soda
1 t. baking powder
1 t. cinnamon
dash of salt
1/2c. quick oats (finely ground in blender)
nuts (almonds, walnuts, etc.)
*The browner, the better! When I bake with bananas, I have the best results when they have been frozen. As they start to brown on the counter, I throw them in the freezer. They will turn completely brown. When I'm ready to bake, I let the frozen bananas thaw in the fridge. They will be a mushy mess, but it's a good mushy! When ready, cut open the banana peel and the banana will slide right out.
Preheat oven to 375.
Spray muffin tin or loaf pan with cooking spray.
Add bananas, eggs, butter, sugar, and vanilla to large bowl and mix thoroughly.
Sift flours, baking soda, baking powder, cinnamon and salt into wet ingredients.
Stir in oats, chocolate chips and nuts.
Add batter to pan/muffin tin.
Bake until fork is inserted and can be removed cleanly, approximately 25 minutes.
I used a large muffin tin (to make the jumbo muffins you find in cafes, and I baked them for 25 minutes. Cooking times will vary based on your choice of pan.)
Not the worst brunch situation! :)