Gluten Free Banana Bread Muffins
You must be signed in to print this content
Gluten Free Banana Bread Muffins
Servings
14
Prep Time
10 minutes
Cook Time
25 minutes
Calories
303
Author:
Giadzy

Ingredients
- 3 very ripe bananas
- 1 egg (at room temperature)
- 1/3 cup roasted almond butter
- 3 tablespoons melted and cooled coconut oil
- 3/4 cup coconut sugar
- 1/2 teaspoon kosher salt
- 3/4 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1 cup almond flour
-
1 cup white rice flour
- 2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
1/2 cup to 3/4 cup bittersweet chocolate chips, depending on personal taste
- 1 cup chopped walnuts, for topping
Instructions
- Preheat the oven to 350 degrees F. Prepare a standard muffin tin with cupcake liners.
- In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the egg and mix until smooth. Using the fork, whisk in the almond butter, coconut oil, sugar, almond milk and vanilla until smooth and incorporated. Add the almond flour, rice flour, baking soda, salt and cinnamon. Use a rubber spatula to stir until combined. Stir in the chocolate chips.
Divide the batter among the prepared muffin cups – it should fill about 22 cups. Evenly sprinkle the tops with the chopped walnuts. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Remove from the oven and allow to cool for at least 10 minutes.
These will keep for 4 days at room temperature, or can be frozen for up to 3 months.
Nutrition
Nutrition
- Nutrition Serving Size
- 14
- per serving
- Calories
- 303
Amount/Serving
% Daily Value
- Carbs
- 33 grams
- Protein
- 6 grams
- Fat
- 18 grams
- Saturated Fat
- 5 grams
- Cholestrol
- 11 milligrams
- Sodium
- 220 milligrams
- Fiber
- 3 grams
- Sugar
- 18 grams
2 reviews & comments
Hi @Helen! We would fill the muffin cups 3/4 of the way up for the best results! Hope this helps!
Could you tell me how much batter to put into each cup? Is the cup filled to 3/4 full or fill batter to the top of the muffin cups?