Gluten-Free Banana Bread Muffins

These soft gluten-free banana bread muffins are the perfect morning treat. Light, tender and with a sweet maple flavor, they're a healthy version of banana bread, just in bite-sized form!

Course Dessert, Snack

Cuisine American

Keyword banana bread, gluten-free, healthy muffins

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings muffins

Calories 170kcal

Author Alyssa Rimmer

Ingredients

2 large mashed ripe bananas
1/4 cup melted organic coconut oil
1/4 cup organic Vermont maple syrup
1/4 cup coconut sugar
1 teaspoon pure vanilla extract
2 large organic free-range eggs
1/4 teaspoon apple cider vinegar
1 cup toasted quinoa flour
1/2 cup tapioca flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of salt
1/4 cup walnuts any kind of nuts would work

Instructions

Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin and set aside.
In a large mixing bowl, beat all wet ingredients together (including the sugar) until fully combined.
Add the dry ingredients to the banana mixture and stir to combine, until you have a nice smooth batter.
Spoon the batter into the muffin tins, filling each cup about ¾ of the way full. Top each muffin with some walnuts and gently press down so that walnuts stick as the muffins bake.
Bake in the center of a warm oven for 13 - 15 minutes, or until a cake tester inserted into the center comes out clean.
Let the muffins cool for 10 minutes on a wire rack.
Enjoy these muffins served warm, topped with vegan butter or creamy peanut butter, next to your favorite mug of morning tea or coffee.

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