Gluten Free Banana Almond Butter Muffins Recipes
GLUTEN-FREE BANANA-ALMOND BUTTER MUFFINS
For additional crunch, top each muffin with about 1 tablespoon of granola before baking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Yield Makes one dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with oil. In a medium bowl, whisk together almond butter, mashed bananas, eggs, sugar, salt, baking soda, and vinegar until just combined.
- Divide batter evenly among muffin cups; top each with 2 to 3 banana slices. Bake until golden and tops spring back when lightly touched, about 18 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.
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- In a large bowl or mixer, combine the mashed bananas, eggs, softened coconut oil, vanilla extract, and almond butter until fully combined.
- Add your dry ingredients including the coconut flour, baking soda, baking powder, and salt (flaxseed if using) to the wet ingredients and mix well. Use a whisk or an electric mixer. With a spatula, fold in chocolate chips or chunks.
- Fill each of the 12 muffin cups about 2/3 of the way full with batter. Top with more chocolate chunks or chips, if desired.
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