Banana Cake Breakfast Muffins (Gluten Free and Vegan!) – rawguru.com

Banana Cake Breakfast Muffins (Gluten Free and Vegan!)

Nothing says "Autumn is here" quite like the smell of home­baked muffins wafting from the kitchen. There's something so soul­nurturing about baking on the weekends, especially if you can get the kids involved. These muffins are absolutely perfect: fluffy and cake­like yet 100% gluten­free, vegan, and processed sugar free. They get most of their sweetness from ripe bananas, with only a splash of maple used. These are healthy enough to enjoy for breakfast, and they're even toddler approved (we tested!). The use of stone ground whole coconut butter gives them a cake­like richness, and infuses the recipe with plenty of healthy fats. These will be a hit time and time again!

The Recipe

Gluten ­Free Banana Cake Breakfast Muffins

Makes 9 medium­ sized muffins

Ingredients

1 cup blanched almond flour

3/4 cup brown rice flour

2 tsp baking powder

1/2 tsp salt

1/4 cup organic potato starch

1/4 cup rolled oats

2 tsp chia seeds

3 small or 2 large very spotty ripe bananas *see note

1/8 cup maple syrup

1/4 cup melted Dastony whole coconut butter

1 tbs vanilla extract

1/4 cup water

Cinnamon to garnish

Optional 2 handfuls fresh blueberries or crushed walnuts

Instructions

1. Preheat oven to 350 degrees and line your muffin tin with muffin liners.

2. Mix dry ingredients in a bowl

3. Mix wet ingredients together: mashed banana, maple syrup, melted coconut butter, and vanilla extract.

4. Mix wet and dry ingredients together, stirring in your 1/4 cup water (add a splash more if batter is still too dry ­ the ripeness of your bananas will play a big role here).

5. Spoon your batter into muffin liners ­ sprinkle with cinnamon.

6. Bake at 350 for 20 minutes. Check for readiness by sticking a fork into a muffin-fork should come out with just a few crumbs on it. The muffins will continue to cook/set for a few minutes after being removed from the oven.

*Make sure your bananas are nice and ripe with brown spots ­ their starch has been converted into natural sugars. If you're using bananas without spots bump up you maple syrup to 1/4 cup for additional sweetness.

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