
Maple-Sweetened Banana Muffins (Gluten-Free)
- Yield: 12 muffins 1x
- Category: Recipes
Description
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.
Ingredients
- 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
- 2 cups oat flour
- ½ teaspoon cinnamon, plus more to sprinkle on top
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons arrowroot flour
- ¼ cup coconut oil (melted)
Optional Additions: (choose one)
Instructions
- 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.
- In a separate bowl, combine the oat flour, cinnamon, salt, baking soda and arrowroot flour.
- Sprinkle dry ingredients onto the wet. Add melted oil. After adding melted oil, fold 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!
Storage Tip
- 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!
Notes
We recommend organic ingredients when feasible.
Always check for FfL-friendly ingredients.
Substitutions
Dairy-free: Substitute milk with dairy-free milk such as almond milk.
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