These gluten free banana breakfast muffins are perfect as a quick morning meal or a light snack. They bake up to a golden brown colour.
Prep Time 10minutes
Cook Time 24minutes
Ice cream scoop
1/3cupKrisda sugar substitute
1 ½teaspoonbaking soda
1 ½teaspoonbaking powder
½teaspooncinnamonheaping if you like cinnamon!
½cupyogurtwe like Hewitt 3.25% goat milk yogurt, but any yogurt is fine
1teaspoonof alcohol free vanilla extractI use Frontier brand
1/2cuporganic coconut oilliquefied in microwave
1cupmashed ripe bananasabout 3 medium size
½ - 2/3cupchopped walnuts and chocolate chips or raisins1/4 cup each or up to 2/3 cup combined (+ more chocolate chips to decorate the top if desired)
Preheat oven to 375, line muffin tin with extra large paper liners and set aside.
In a large bowl, mash bananas, then add yogurt, vanilla, eggs and coconut oil. Blend with electric mixer.
In a medium bowl, whisk together flour mix, Krisda, baking soda, baking powder, cinnamon, salt and shredded coconut (optional).
Add dry ingredients to the banana mixture and mix with a spoon until the ingredients are just incorporated.
Stir in nuts and raisins.
Use an oiled ice cream scoop and fill each muffin tin to just below the liner. Bake until golden brown on top. Set the timer to 12 minutes and rotate the pan. It should take about 24 – 28 minutes in total depending on the oven.
A digital thermometer inserted into the centre of the muffin should reach an internal temperature of about 209 degrees.Let the muffins rest for 5-10 minutes before transferring them to a rack to cool.
Recipe Source: The Unknown Chef at Birdzofafeather.ca