12 May Banana, Maple & Cinnamon Muffins
If you’re looking for a gluten and dairy free banana muffin with a twist, then these are for you! I make a lot of banana bread and muffins so I wanted to try something a little different. I’ve made these with a cream cheese and honey center but I wanted to try something different for those that don’t do dairy at all. And these were a huge success! These were made with all organic ingredients and VERY fine coconut flour, so I’m not sure how they’ll turn out with otherwise. Share your experience or variations in the comments section below!
BANANA, MAPLE & CINNAMON MUFFINS
(Makes 12 muffins)
4 Bananas, ripe & mashed well with a fork or blender
1 tbs Almond Butter
2 tbs Coconut Oil
1 tsp Vanilla extract
30g Coconut Flour
40g Almond Flour
1.5tsp Baking Soda
4 tsp Cinnamon
3 tbs Maple Syrup
Preheat oven to 180°C and lightly grease 12 muffin tins with coconut oil.
In a small saucepan mix the maple syrup and 3 tsp of the cinnamon over low heat then set aside.
In a large bowl, whisk the eggs and then add the banana, almond butter, coconut oil and vanilla extract. Mix very well.
In a smaller bowl, mix the coconut and almond flour, baking soda, salt, and remaining 1 tsp of cinnamon.
Add the dry ingredients to the wet and mix well. (If your batter seems too liquid to ‘hold’ the mixture in the next step, without them mixing then add a bit more coconut or almond flour.)
Distribute 3/4 of the batter into the muffin tins until half way full. Put a teaspoon of the maple-cinnamon mixture into the middle of each tin, and then top with a tablespoon of the remaining batter.
Place in the middle of the oven for 15-20 minutes, until a toothpick comes out the middle of the muffin clean.
Eat warm, and once fully cooled, store in a tupperware in the fridge.