These muffins are super moist, low in sugar and full of healthy fats. They make a great grab and go mid-morning snack, quick breakfast if you smear some nut butter or an after meal treat without spiking your blood sugar levels and making you crave more sweets!
The Best Gluten Free and Dairy Free Banana Muffins:
1 cup Bob’s Red Mill All Purpose Gluten Free Flour
1 tsp xanthan gum (some gf flours already have this included so if your flour has this in it omit this ingredient)
I cup gluten free oats
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
2 large over ripe bananas
2 tsp vanilla
2 large eggs
2/3 cup coconut oil, melted
3/4 cup brown sugar
1. Preheat oven to 350 degrees F
2. Spray a muffin tin with nonstick cooking spray.
3.) Mix all dry ingredients in a mixing bowl.
4.) In a separate bowl mash the bananas, mix in vanilla, eggs, melted coconut oil and brown sugar.
5.) Pour wet ingredients into the dry ingredients and stir until well combined.
6.) Pour mix 3/4 of the mix in each muffin cup and bake for 10-12 minutes or until muffins are cooked through.
I typically despise coconut anything so I surprised myself when making these muffins and using coconut oil. I actually made these to give to Hudson to change up his breakfast options and I wanted to get some healthy fats in there so I opted to try coconut oil. I was pleasantly surprised when I couldn’t taste the coconut at all! You definitely won’t find me eating things with coconut milk or shavings in it but I will definitely continue to experiment with coconut oil when I can!