We use a lot of bananas on the road. Cooked, raw, and frozen. We add them to our cereal in the mornings, mid-afternoon snacks, smoothies, and as an egg replacement. We don’t shy away from buying more than we need either because when they become over-ripe, we use them as a base for our dairy-free ice cream or this delicious banana bread-inspired muffin recipe! Unlike traditional banana bread, this muffin recipe is gluten-free and dairy-free and makes the perfect little guilty pleasure. In addition, we only use one bowl and the blender to get everything we need ready for the oven.
Recipes
Gluten Free Banana Bread Muffins
Recipe
Ingredients
- 2 very ripe bananas
- 1/4 cup melted coconut oil
- 1/3 cup maple syrup
- 2 flax eggs
- 1/2 cup dairy free milk
- 1 tsp vanilla
- 1 1/2 cups oat flour (blend oatmeal until finely ground)
- 1 1/2 cups oatmeal
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
Instructions
1. In a small dish mix 2 tbsp of flax seed with 2 tbsp of water and stir, set aside
2. Mash the bananas in the bowl
3. Add in the coconut oil, maple syrup, milk and vanilla
4. Stir
5. Blend 1 1/2 cups of oatmeal in a blender
6. Add the flax eggs into the wet ingredients and give it another stir
7. Add in oat flour, oatmeal, baking powder, baking soda and cinnamon
8. Mix well
9. Add into muffin pans
10. Bake at 350 for 25-30 min or until done
