Gluten Free Banana Bread Muffins - 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 15 muffins or one large loaf to accommodate your family’s needs.
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This flawlessly moist and filling recipe is nutty and flavorful, jam-packed with oats, cinnamon and raisins and sure to satisfy even the most finicky appetite. The health benefits can be our little secret!

Gluten Free Banana Bread Muffins
Ingredients

• 3 medium ripe bananas
• 2 eggs or 2 flax eggs (recipe below)
• 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 Gluten Free flour blend (Bob’s Red Mill 1-1 Baking Flour) 
• 1-1/2 tsp Xanthan Gum (optional - check your GF flour blend as it may include) 
• 1-1/2 cup gluten-free oats (may grind in blender for a smoother consistency)
• 1/2 cup raisins

 
Instructions

1. Preheat oven to 350 degrees F
2. Prepare baking dishes by lining muffin tins and/or lining loaf pan with parchment paper.  Recipe makes 15 muffin tins or 9 x 15 inch loaf pan
3. Mash bananas in a large bowl.
4. Add remaining ingredients through almond milk and whisk vigorously to combine.
5. In separate bowl gently mix remaining dry ingredients
6. Fold into banana mixture until blended
7. Fill each lined muffin cup with about 3/4 batter or fill loaf pan. 
8. Bake muffins for 25 minutes or until toothpick inserted into center comes out clean,  the top crackles and muffins are golden brown.  Bake large loaf pan for 45-60 minutes. 
9. Cool in pan for 10 minutes; then remove from pan and place on a wire rack to cool completely.
10. Serve plain, with honey, butter or favorite topping. Enjoy!

Notes

• Try adding chopped nuts of choice or coconut flakes for variety. 
• Substitute blueberries or carob chips for the raisins to add variety.
• Facts about Xantham gum in gluten free baking:  https://fromthelarder.co.uk/why-i-dont-bake-with-xanthan-gum/

Following is a very successful no-egg option to use in the muffins:

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 
3. Flax eggs may also be used in cookies and quick breads. You may also substitute chia seeds if your recipe needs more binding (for puddings, burgers, etc.)  Recipe is the same.