Gluten-free banana muffins

The downside of traveling from Asia…. wide awake at 5am. 

The upside? Extra time to play with a new recipe! And I had been wanting to modify a gluten free banana bread recipe that I saw a while ago but hadn't had the chance to do it while traveling. So since I couldn't sleep in (and still can't yet)... Saturday before sunrise, I got busy like a baker in the kitchen and tried my hand at some gluten-free muffins. The result? Delicioso! Moist, filling, low sugar and gluten and nut free (since i'm currently a recovering almond-holic). These are a new staple in the breakfast rotation, perfect for a little something pre or post yoga. Probably also incredible slathered with nut butter. Unfortunately this recipe isn't vegan - can't win 'em all. You can definitely try the recipe using a flax egg, I just haven't done it yet.

Yummo. Delish. Amazing. Wow. I'm a fan.

Yummo. Delish. Amazing. Wow. I'm a fan.

A little tip - Once they've cooled, I freeze all my muffins so I don't eat them all in one day. I also recently discovered Lily's chocolate chips, sweeted with stevia. They are super amazing. 

Delicious! I picked mine up at Whole Foods.

Delicious! I picked mine up at Whole Foods.

Gluten-free banana muffin recipe

Ingredients

  • 1 cup gluten-free oat flour (or just blend gf oats in a blender until they turn into a flour)
  • 1 cup gluten-free flour 
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 large, ripe bananas
  • 1 egg, beaten
  • 1/3 cup coconut oil (melted)
  • 1 - 2 tsp vanilla (depending on how much you like vanilla)
  • 1 tbsp honey
  • chocolate chips (I like Lily's! Or put in anything else you want to add)

Instructions

  1. Preheat over to 375 °F

  2. In a big bowl, mix the dry ingredients - oat flour, gluten free flour, baking powder, baking soda, salt.
  3. In another bowl, mash the peeled bananas with a fork.
  4. Stir egg, coconut oil, vanilla and honey into the banana mixture.
  5. Add banana mixture and chocolate chips into the dry ingredients. 
  6. Mix together and then pour into an oiled cupcake pan (I use spray coconut oil)
  7. Bake 30 - 40 minutes or until toothpick inserted into center comes out clean.
  8. Devour one! And freeze the rest once they're cooled ;)
The colors of baking!

The colors of baking!

Fields of muffins… No gluten in sight...

Fields of muffins… No gluten in sight...

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