Gluten-free Banana Nut Muffins
GF-DF-RSF- Low carb
Easy recipe for little hands! One important life lesson for our little ones is to learn the benefits of the foods we choose to eat and what it is important we are mindful of this.
My daughter Mila disovered two new ingredients she hadn't seen before.
Again this recipe is very adaptable, omit the the nuts and almond flour for allergies replacing for oat flour. Remove chocolate chips to lower the sugar content, it is entirely up to you, they are delicious either way.
2 large bananas, mashed
2 cups almond flour
1/2 cup tapioca flour (or arrowroot)
1 tsp baking soda
1 tsp cinnamon (optional)
1/4 tsp salt
2 large eggs
2 Tbsp brown rice syrup or honey
1/4 cup coconut oil, melted
1 tsp vanilla extract
1/2 cup chopped pecans or walnuts, with extra for topping
Preheat your oven to 180 degrees C.
Mash the bananas with a fork in a mixing bowl.
Add all of the other ingredients to the mixing bowl, except the nuts and whisk together thoroughly.
Add the chopped nuts and stir together.
Line a muffin tin with muffin cups and evenly divide the batter between 12 muffin cups. Sprinkle a little extra chopped nuts on top.
Bake the muffins for 22-25 minutes or until a toothpick comes out clean and they're lightly golden on top.