I have been told by many that my Classic Banana Bread is the best gluten-free Banana Bread they have ever had. And I don’t mean to say this to brag! I spent a ton of time perfecting the recipe, and I’m so happy that both the gluten-free and gluten-full love it so much. Well, we all know that I have a problem when it comes to portion control. I can’t have just one slice of my breads! That’s why muffin trays are an essential kitchen item. For some reason, when it comes to muffins I’m okay with just having one. Anywho, I updated my Classic Banana Bread recipe with a few tweaks here and there to give you Banana Bread Muffins! Enjoy!
What You Will Need:
1.5 Cups All-Purpose GLUTEN FREE Flour
¾ Cup Coconut Sugar
2 RIPE Bananas
¼ tsp Salt
1 tsp Baking Soda
½ Cup Dairy Free Butter
Dash of Cinnamon
Optional: GF/DF choc chips!
What You Will Do:
Preheat oven to 350.
In a large bowl, mash bananas.
Whisk together two eggs and add to the bowl with bananas.
Add melted DF butter and combine all 3.
In a separate bowl, mix together your GF flour, coconut sugar, salt, cinnamon, and baking soda.
Pour dry ingredients into the large bowl of wet ingredients and mix until totally incorporated!
Add GF/DF chocoalte chips if you desire!
Line a muffin tray with muffin cups, and add batter to the cups. This recipe will make 12 muffins!
Garnish each muffin with a few more GF/DF chocolate chips, and place in the oven for 18 minutes at 350.
Remove and let the muffins cool.