Gluten-Free Banana Muffins
Ingredients
-
1 ½
cups
mashed banana (about 3 large ripe bananas)
-
¾
cup
coconut sugar (or other granulated sugar)
-
½
cup
all-natural almond butter (no salt added)
-
1
cup
gluten-free all purpose flour
-
2
teaspoons
baking powder
-
1
teaspoon
vanilla extract
-
¼
teaspoon
salt
Instructions
- Preheat the oven to 350ºF and line a muffin tin with 12 muffin cups.
- In a large bowl, combine the mashed banana, sugar, almond butter, flour, baking powder, vanilla, and salt, stirring until the batter is relatively smooth.
- Divide the batter among the 12 muffin cups, filling them ½ to ¾ full.
- Bake at 350ºF for about 25 to 30 minutes until the muffins rise and feel firm to a light touch in the center.
- Let the muffins cool completely before enjoying. Store at room temperature for up to 2 days or in the fridge for up to a week.
Nutrition Facts (estimated)
Servings
12
Calories
157
Total fat
6g
Total carbohydrates
25g
Total protein
4g
Sodium
70mg
Cholesterol
0mg
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