gluten-free banana nut muffins
Moist, fluffy banana nut muffins that are refined-sugar free and gluten-free!
Ingredients
- 4 very ripe brown bananas
- 3/4 cup coconut sugar
- 1 tsp vanilla
- 2 eggs room temperature
- 2 cups oat flour
- 3/4 cup chopped pecans or walnuts
- 1 stick unsalted butter, melted and slightly cooled
- 1 teaspoon cinnamon
- 1 tablespoon ground psyllium seed husk powder
- 2.5 teaspoons baking powder
- 1 pinch sea salt
Instructions
- Preheat the oven to 400 degrees.
- Mash the 4 ripe bananas and set aside.
- In a mixing bowl, cream together the melted butter and coconut sugar for about 1 minute with a hand mixer. Then add in the 2 eggs and cream for another minute.
- Add the vanilla and mashed bananas to the butter, eggs and coconut sugar. Continue to mix for another 30 seconds with the hand mixer until everything is combined. (The more bubbles the better!)
- Mix in the oat flour, cinnamon, baking powder, psyllium seed husk powder and sea salt to the wet mixture until just combined. Fold in the chopped pecans (reserve some for topping if you like!).
- Using a 1/4 cup measuring cup, spoon the batter into a lined muffin pan until all 12 are filled. Top with some crushed pecans/walnuts if you like.
- Bake the muffins at 400 degrees for 6 minutes, then drop the temperature to 350 degrees for 17 minutes.
- Allow to cool for 30 minutes before enjoying!
Notes
Store these in an airtight container on the counter for 4 days.
After 4 days, I recommend freezing for up to 2 months. You can wrap them individually in some plastic wrap and freeze them. This makes such a great grab-and- go breakfast when you are out the door! (Future you will thank you.)