Maple-Sweetened Banana Muffins (Gluten + Grain-Free)
These muffins have loads of flavor. The delightful aroma will fill your house and remind you of how your grandma used to bake. The best part—you can enjoy this for a delicious breakfast, dessert or snack. Eat it plain, add chopped walnuts, add chocolate chips, warm it, toast it but most of all—ENJOY it!
- ½ cup maple syrup
- ¼ cup unsweetened applesauce
- 2 eggs
- 1 cup mashed extremely ripe bananas (about 2 large bananas or 3 medium)
- ¼ cup milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon cinnamon, plus more to sprinkle on top
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons arrowroot flour
- 2 cups oat flour
- ¼ cup coconut oil (melted)
- Preheat oven to 325 degrees and grease a 12-count muffin pan.
- In a large bowl, beat the egg, maple syrup and applesauce together with a whisk. Add mashed banana, milk and vanilla. Whisk until combined.
- Add the cinnamon, salt, baking soda and arrowroot flour. Mix to combine. Add oat flour and melted oil. Stir to combine. Be careful not to overmix.
- If you’re adding in any additions, gently fold them into the batter.
- Spoon the batter into each muffin tin, filling them all the way to the top (scooping the batter with a 1/4 cup measuring cup will yield 12 muffins exactly). Lightly sprinkle the top of the batter with cinnamon.
- Bake for 26-30 minutes, until a toothpick comes out clean. Typically, if you don’t have any mix-ins, your muffins will be done around 26 minutes; if you add mix-ins, it generally takes a little longer, 28-30 minutes.
- Let the muffins cool for 10 minutes. Use a butter knife to loosen the muffins from the pan. Carefully transfer muffins to a wire rack to finish cooling. Enjoy!
- Because these muffins don’t contain refined ingredients or preservatives, they will only last 2 to 3 days at room temperature. Store in the refrigerator for up to 7 days and in the freezer for up to 3 months. You can defrost individual muffins in the refrigerator overnight or by letting them rest at room temperature. Lightly toast and enjoy warm or eat it cold, straight out of the fridge!
We recommend organic ingredients when feasible.
Always check for FfL-friendly ingredients.
Dairy-free: Substitute milk with dairy-free milk such as almond milk.
Vegan: Substitute milk with dairy-free milk such as almond milk. Use a flax or chia egg in place of egg.
- Category: Recipes