Gluten Free Banana Muffins
Recipe type: Breakfast
 
Ingredients
  • 4 (1½ to 2 pounds) very ripe bananas
  • 4 (1½ to 2 pounds) very ripe bananas
  • 1 cup brown sugar
  • 1 cup brown sugar
  • ½ cup coconut oil
  • ½ cup coconut oil
  • 3 large egg
  • 3 large egg
  • 1 cup all-purpose gluten free flour (Like Namaste or Better Batter)
  • 1 cup all-purpose gluten free flour (Like Namaste or Better Batter)
  • ½ cup coconut flour
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon salt
  • ½ cup greek yogurt
  • ½ cup greek yogurt
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon pure vanilla extract
  • ½ cup of Carrington Farm's Flax-Chia Blend
  • ½ cup of Carrington Farm's Flax-Chia Blend
  • 1 cup chopped walnuts (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Peel and mash four bananas (About 1 minute in your KitchenAid mixer)
  3. Add brown sugar, coconut oil, and eggs to the bananas and beat again until smooth.
  4. Reduce speed to low. Add flours, flax and chia seeds, baking soda, and salt and continue to beat until smooth. Add the yogurt and vanilla and mix until combined.
  5. Line your regular or mini muffin pan, with paper or silicone liners.
  6. Fill muffin liners three-quarters full.
  7. Bake until toothpick inserted into center comes out clean, about 20-25 minutes for regular muffins and 15-20 minutes for mini muffins.
  8. Let muffins cool in muffin pan for 2-3 minutes before moving them to a wire rack to cool. Store, covered, at room temperature for up to 4 days.
Recipe by The Fashionable Housewife at https://www.thefashionablehousewife.com/recipe-for-fluffy-gluten-free-banana-muffins/