Yields: 24 mini muffins
Ingredients:
Dry Ingredients:
- 1 1/2 cups gluten-free 1:1 baking flour (like Bob’s Red Mill)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Wet Ingredients:
- 1 cup mashed ripe bananas (approximately 3 medium bananas)
- 1/3 cup pure maple syrup
- 1/4 cup melted coconut oil (or unsalted butter, melted)
- 1 large egg (or 1 flax egg for vegan option)*
- 1 teaspoon vanilla extract
Instructions:
- Prep work: Preheat oven to 350°F (175°C). Grease a mini muffin tin generously or line it with paper liners.
- Mix dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, and salt. If using nuts, stir them in now.
- Mix wet ingredients: In a separate large bowl, mash the bananas thoroughly. Add the maple syrup, melted coconut oil (or butter), egg (or flax egg), and vanilla extract. Whisk until well combined.
- Combine the batter: Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined (don’t overmix).
- Bake: Fill each mini muffin cup about 3/4 full.
- Bake Time: Bake for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Tips:
- Flax Egg: To make a flax egg, combine 1 tablespoon ground flaxseed meal with 3 tablespoons of water. Let it sit for 5 minutes to thicken.
- Ripe Bananas: The riper your bananas are, the sweeter and more flavorful your muffins will be!
- Variations: Experiment by adding chocolate chips, dried cranberries, or other mix-ins to your batter.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for later.
