Mmmm. The other day, I had a TON of bananas that were too ripe to freeze for smoothies so I decided to make a TRIPLE batch of banana muffins for my kids. They were a total hit! They gobbled up a bunch and we stuck the rest in the freezer for another day.
Gluten Free/Vegan/Naturally Sweetened
3 ripe bananas, mashed
2 tablespoons ground flax seed + 6 tablespoons water, mixed
1/4 cup olive oil or coconut oil
1 tablespoon honey
1 cup coconut sugar
1 1/2 cups gluten free flour blend*
2 teaspoons baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon real salt
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
Preheat the oven to 350 degrees. Line a 12-muffin pan with cupcake liners.
In a mixing bowl, combine the mashed bananas, flax seed slurry, oil, and honey. Mix well. Then add the rest of the ingredients and beat until the batter is smooth and sticky.
Spoon the batter into the muffin cups. Bake in the oven for 15-20 minutes until the muffins are a nice golden color and a toothpick inserted comes out clean. Cool and then serve.
*DIY Gluten Free Flour Blend
4 cups brown rice flour
1 cup tapioca starch
1 1/2 cups potato starch*
Mix well to combine and store in the pantry until use.
*IMPORTANT NOTE: Be sure to use potato STARCH, not potato flour. They are different ingredients!