Easy bake, delicious and healthy gluten free and vegan Banana Muffins using Metta Gluten Free Flour. So good you won’t miss the gluten!
PREP TIME: 10 minutes
COOK TIME: 20 – 22 minutes
TOTAL TIME: 30 – 35 minutes
Yields: 12 Muffins
Freezer Friendly 1 Month
Does it keep? 3-4 Days
INGREDIENTS
- 3 medium ripe bananas
- 1/2 tsp pure vanilla extract
- 2 eggs (or egg replacement)*
- 1/4 cup butter, melted (vegan butter or coconut or avocado oil)
- 1/3 cup organic cane sugar
- 3 tsp baking powder
- 1 ½ tsp baking soda
- 3/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 1 tsp apple cider vinegar
- 1/3 cup milk (diary or dairy-free)
- 1 cup Metta flour
- 1 cup almond flour
- 1 cup gluten-free oats
Instructions
- Preheat oven to 350 degrees F and oil muffin tins or molds
- Mash banana in a large bowl. Add all ingredients through milk and whisk vigorously to combine. Lastly add almond meal, Metta gluten free flour and oats and whisk until well combined.
- Put 2 ice-cream scoopful of dough in each of the oiled muffin mold.
- Bake for 20 – 22 minutes. When ready, it should feel firm and be crackly and golden brown on top.
- Brush each muffin with a little butter or oil (optional). Let cool completely before serving. Great for breakfast and as an afternoon pick-me up snack.
- Store leftovers in a covered container for up to a few days. Freeze for longer term storage.
Notes: *For vegan option, recommend using flax eggs. Mix 2 Tbsp of ground flaxseed with 6 Tbsp of water and set aside for 5-10 minutes prior to mixing it in with other muffin ingredients.
Have you used Metta gluten-free flour for this recipe or any other recipe?
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