Banana Muffins, GF
There are so many variations to make banana muffins, yet this one seems to be a winner in my household. And, it is gluten free, too! It comes out so moist, that it literally melts in your mouth. I love the corn flour texture--I used organic Finley ground whole grain corn flour (Bob's Red Mill) and it works perfectly. It is probably one of the easiest batters to make.
Not only is it tasty, but it is also very decadent and mild. While baking, it fills the entire house with the sweet aroma of banana muffins, which only makes it more tempting.
Tip: If you have ripe bananas that you have no time to use them for baking, freeze them as they are. When you are ready to bake, take them out of the freezer, and let them thaw for a few minutes, then peel them and use them for banana bread. It's the best way to go.
3 bananas, mashed
1/3 cup almond milk
3/4 cup agave
1/3 cup coconut oil, melted
1 cup corn flour
1/2 cup almond flour
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
Heat oven to 375 F°
In a mixing bowl add bananas, almond milk, agave, and coconut oil. Mix well.
In another bowl add corn flour, almond flour, baking powder, baking soda, and salt. Mix well.
Slowly pour the dry ingredients into the wet ingredients and wisk to combine.
Prepare the baking cups. Use a spoon to measure evenly sized muffins. Pour the batter into the cups and bake for about 20-30 minutes. Let it cool before serving.