The bananas had just turned, and were perfect for baking, so I had to use them. The most important thing about these muffins is that they are not crumbly or gummy. They are soft, moist, and light. They are also packed with potassium and fiber, and are oh so good!
We made these muffins using Wholesome Chows All-Purpose Gluten-Free Flour, which already contains 1/2 tsp baking soda and 1/2 tsp salt per cup and xantham gum. If you are using a different gluten-free all-purpose flour, please add a 1/2 tsp baking soda and a 1/2 tsp salt to the recipe. If the flour blend does not contain xantham gum, add it according to the directions on the package.
Here it is; my notes are in italics:
Baking for You
1/3 c coconut oil – do not melt ** If you do not have coconut oil, you can substitute a 1/3 c butter.
2/3 brown sugar, packed – you can substitute 1 c palm sugar or 1 c of granulated white sugar.
2 large eggs – duck eggs, or any egg substitute, can be substituted
1 1/2 tsp vanilla
1 3/4 c Wholesome Chow gluten-free all-purpose flour
2 tsp baking powder
1 1/2 tsp cinnamon
1 Tbs coconut flour
2 ripe bananas, broken into 3rds – just as the black spots start to appear. Completely black bananas can be used too, use 3 of them instead.
Preheat to 350*
Line 2 muffin tins, or grease with Crisco.
1. Cream together oil, sugar, eggs, and vanilla in a large bowl.
2. Add flour, baking powder, cinnamon, coconut flour, and bananas. If you are using a different flour mix, add salt, baking soda and xantham gum here.
3. Mix together, on medium, until blended. Since the bananas were not smashed prior to use, there will be some banana lumps.
4. Using a cookie scoop, or 1 1/2 tablespoons, scoop the batter into each cup. Lightly tap the pan on the counter to remove some of the extra air bubbles.
5. Bake for 10-12 minutes until the center is done.
Serve warm with butter or honey!
Makes 18-24 muffins.
Store in an air tight container. These muffins may be frozen.