cook like james

Gluten-Free Banana Almond Flour Muffins

Even if you don’t follow a gluten-free diet, this recipe is worth trying and is guaranteed to satisfy. Tender and moist, the muffins have a slightly tropical flavor thanks to coconut sugar and flour.

Download Gluten-Free Banana Almond Flour Muffins recipe

Makes 12 muffins

2 eggs

2 medium ripe bananas, mashed

¼ cup coconut oil, melted

¼ cup maple syrup (or honey)

¼ cup coconut sugar (or sucanat)

3 tablespoons unsweetened vanilla or plain almond milk

1 teaspoon pure vanilla extract

1 ½ cups almond flour

½ cup King Arthur Gluten Free Flour

¼ cup Arrowhead Mills coconut or oat flour

1 ¼ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon kosher salt

½ cup walnuts or pecans, toasted and chopped

Optional toppings: chopped nuts, rolled oats, or coarse sugar

Instructions

1. Preheat oven to 375 degrees F and adjust rack to middle position. Line a muffin tin with paper liners.
2. In a large bowl, mix together flours, baking powder, soda, and salt; set aside.
3. In a medium bowl, mix together eggs, bananas, coconut oil, maple syrup, coconut sugar, almond milk and vanilla.
4. Make a well in center of dry ingredients and add wet ingredients. Gently stir together to combine ingredients, don't overmix. Stir in nuts.
5. Using ice cream scoop or large spoon, divide batter evenly into muffin tin. Sprinkle with a topping, if desired. Bake 20-24 minutes until golden brown and toothpick inserted in muffin center comes out clean. Cool on wire rack, serve warm or room temperature.