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gluten-free banana muffins

Gluten-Free Banana Muffins

Dr. Jill Shainhouse, ND
Make a great breakfast, snack or dessert!
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Course Breakfast, Snack

Ingredients
  

  • 2 ripe bananas, mashed
  • 1/4 cup light olive oil
  • 1/2 cup coconut sugar
  • 1 egg
  • 2 tbsp ground flaxseed
  • 1 tsp vanilla
  • 1/2 cup unsweetened almond milk
  • 1/2 cup tapioca starch
  • 1/2 cup coconut flour
  • 1/2 cup brown rice flour
  • 1/4 cup hemp hearts
  • 1 tsp baking powder
  • 1 tsp baking soda

Instructions
 

  • Preheat oven to 375°F
  • Combine mashed bananas, olive oil, coconut sugar, vanilla, egg, ground flaxseed and mix well
  • Combine all dry ingredients in a separate bowl
  • Add dry ingredients to the wet ingredients a little at a time
  • Pour almond milk over and stir until well mixed
  • Spoon batter into muffin cups and bake approximately 15-18 minutes or until tops of muffins feel “springy.” Enjoy!