Banana Bread/Muffins - Gluten free, moist, nutty and flavorful!

​Are you ready for a healthy and simple gluten free banana bread/muffin that won’t cause an insulin surge in you and your family?  Then check out the recipe below. 

Grab your over-ripe bananas and try this easy, time saving recipe.  It can be made into 10 large muffins, one large loaf, mini muffins or whatever suits your family’s needs.
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This flawlessly moist and filling bread is nutty and flavorful, jam-packed with oats, cinnamon and raisins, sure to satisfy even the most finicky appetite. The health benefits can be our little secret!

Banana Bread/Muffins – Gluten free Recipe
Ingredients

• 3 medium ripe bananas
• 2 eggs (flax egg recipe below to substitute for vegan or food sensitivity)
• 3 Tbsp coconut oil (melted) or avocado oil
• 1 tsp vanilla
• ¼ cup organic coconut sugar
• ¼ cup organic cane sugar
• 2 Tbsp 100% pure maple sugar or (if bananas are not real ripe, add an extra tablespoon.  May use honey if you do not have pure maple syrup)
• 1/2 tsp sea salt
• 3/4 cup unsweetened almond or other dairy-free milk
• 3 tsp baking powder
• 2 tsp ground cinnamon
• 1 cup almond flour
• 1/2 cup Brown Rice Flour or Gluten Free flour blend (Bob’s Red Mill or do your own gluten free flour blend) 
  • https://minimalistbaker.com/diy-gluten-free-flour-blend/
  1 1/2 tsp Xanthan Gum (optional) 
• 1 -1/2 cup gluten-free oats (may grind in blender for a smoother consistency)
• 1/2 cup raisins

 
Instructions

1. Preheat oven to 375 degrees F
2. Prepare baking dishes by lining muffin tins and/or lining loaf pan with parchment paper.  Recipe makes six large muffin tins and one small loaf; or 10 large muffins; or one 9x5-inch loaf pan
3. Mash banana in a large bowl.
4. Add remaining ingredients through almond milk and whisk vigorously to combine.
5. Mix remaining dry ingredients and stir to blend: almond flour, gluten free flour blend, Xanthan gum, cinnamon, baking powder and oats.
6. Bake muffins for 30 minutes or until toothpick comes out clean in the center, and the top crackles and is golden brown.  Bake large loaf pan for 45 minutes 
7. Cool completely prior to serving. Serve with plain, with butter or honey.
8. Enjoy!

Notes

• Try adding ½ cup chopped walnuts or other nuts of choice, coconut flakes or blueberries for variety.  Carob chips adds a sweet flavor if you are enjoying for a treat rather than a breakfast muffin.
• Facts about Xantham gum in gluten free baking: https://www.glutenfreegigi.com/facts-about-xanthan-gum-in-gluten-free-baking/

​I have a sensitivity to eggs and have found the following a successful substitute in my baking. If you have the need or desire to try a no-egg option check out the recipe below. 

Flax Egg Recipe:

• 1 Tbsp ground flaxseed
• 2 ½ Tbsp water

 

1. Mix flaxseed and water together in a dish.  Let stand to thicken for about 5 minutes.
2. Recipe substitutes for one egg in your recipes