Now, as is the norm for me, I switched things up a bit - adding some extra spices and going with my all-time fave Agave Nectar as sweetener.
These muffins are light, moist and taste just like banana bread. Consider tossing in some mini dark chocolate chips or chopped walnuts too. They would make great additions to this yummy baked treat.
The ingredients are fantastic. No artificial flavorings or an assortment of gluten-free flours needed. Bananas are obviously one of the main players but so is almond flour. You will even get to skip the xantham or guar gum which we usually find in GF baked goods.
As far as almond flour goes, and you can either make it yourself or buy store bought. I always buy JK Gourmet brand because I like its texture.
So if you are ready to make one sweet, delish banana bread muffin then let's go !
Adapted recipe: Gluten-Free Banana Muffins, Love + Cupcakes
WHAT YOU NEED
2 large ripe bananas, mashed
1 tablespoon pure vanilla bean paste or extract
1 tablespoon agave nectar
¼ cup coconut oil
2 cups almond flour
½ teaspoon sea salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
LINE 12 CUP MUFFIN TIN with paper liners
PREHEAT oven to 350F
IN LARGE BOWL, whisk together first 5 ingredients
IN SEPARATE BOWL, whisk together remaining ingredients
FOLD dry ingredients into wet ingredient until thoroughly combined
WITH ICE CREAM SCOOP or tablespoon, fill muffin liners 3/4 full with batter
BAKE 35 minutes or until tops spring back when touched
REMOVE from oven and let cool in pan 5 minutes
TRANSFER muffins to cooling rack