Banana Muffins, GF
There are so many variations to make banana muffins, bread, yet this one seems to be a winner in my household. It is gluten free, too! It comes out so moist, 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 worked perfectly.
Not only it is so tasty, but it is also very decadent and mild. While baking, it fills the entire house with the sweet smell of banana, which makes it even more tempting.
Tip: If you have ripe bananas that you are about to throw away, peel them and freeze in a ziplock bag. When you are ready to bake, take them out of the freezer, thaw, and use in a recipe or in a smoothie.
3 bananas, mashed
1/3 cup almond milk
3/4 cup agave or pure maple syrup
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 30 minutes. Let it cool before serving.