Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins
Store-bought muffins are always too sugary and rarely gluten-free.
Craving something healthy and of sizeable breakfast proportion to help start the mornings, I've created my own version of gluten-free banana muffins.
My oh my, do these muffins expand in the oven.
These breakfast muffins are seriously delicious and will keep you full until lunchtime!
Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins
Store-bought muffins are always too sugary and rarely gluten-free.
Craving something healthy and of sizeable breakfast proportion to help start the mornings, I've created my own version of gluten-free banana muffins.
My oh my, do these muffins expand in the oven.
These breakfast muffins are seriously delicious and will keep you full until lunchtime!
Open in Cookpad AppSteps
- 1
Mix the dry ingredients together (buckwheat flour, coconut flour, ground cinnamon, baking powder, baking soda, xanthan gum, sea salt, coconut sugar).
- 2
In a separate bowl, mash the bananas with a fork until relatively smooth with few lumps. Add in the vanilla and coconut oil. Mix well.
- 3
Whisk eggs in another bowl and add whisked eggs to the banana mixture. Mix together well. Then add mixed egg + banana mixture to the dry ingredients. Use a silicone spatula to mix and fold ingredients. The mixture should feel soft and fluffy at this point.
- 4
Grease a silicone muffin tray with coconut oil. Fill mixture nearly to the top but leave a tiny bit of room (because these bad boys will expand enormously)! Sprinkle with oats.
- 5
Bake at 180°C for 30 minutes. Let cool and serve!
Cooksnaps
Similar Recipes
More Recipes
-
Kala chana curry with mini Malabar paratha
-
Picota cherries and grilled steak salad
-
-
-
Lal Math (Amaranth Leaves) Curry
-
Onion and Tomato Tempered Curd Rice
-
-
-
Keto Vegan Bread - Crusty Buns
-
-
-
@Keto.Blondie's #Keto Flatbread
-
-
MiraclesHappen -
Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds)
-
-
MiraclesHappen -
-
-
Candy Michael -
Comments