Easy Gluten Free Banana Muffins
Delicious healthy moist gluten free banana muffins with pecans and raisins. You won't believe how light and flufy they turn out!
- 2 ripe bananas
- 2 eggs
- ⅓ cup melted coconut oil
- 1 cup almond milk
- 1 teaspoon pure vanilla extract
- 2 cups gluten free flour blend * see note
- ½ cup almond flour * see note
- ¼ cup flaxseed meal
- 1 cup coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Preheat the oven to 350º F.
In a large bowl, add the dry ingredients and whisk to blend.
In a smaller bowl, add the bananas and mash with a fork.
Add in the rest of the liquid ingredients and whisk to blend.
Pour the wet ingredients into the dry ingredients along with the raisins and pecans. You want to mix until just barely mixed. This will help keep your muffins light and fluffy.
Add liners to a muffin tray and fill each ¾ full with batter.
Bake for 25 minutes. Test by sticking a toothpick into the middle of a muffin. If the toothpick comes back clean they are ready.
Remove from the oven.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To keep your muffins light and fluffy, it is important not to overmix your batter.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your muffins grainy.
- To test for doneness, insert a toothpick into the center of the muffins. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the muffins need to bake longer.
- These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Serving: 1gCalories: 179kcalCarbohydrates: 25gProtein: 4gFat: 9gSaturated Fat: 4gTrans Fat: 1gCholesterol: 20mgSodium: 101mgPotassium: 106mgFiber: 3gSugar: 9gVitamin A: 39IUVitamin C: 1mgCalcium: 57mgIron: 1mg