Ingredients:
- 1 3/4 cups of gluten free multi purpose baking mix (xantham gum included, I used Hodgson Mill)
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/3 cup of organic unrefined coconut oil (melted)
- 1 teaspoon of vanilla
- 1-2 teaspoons of ground cinnamon
- 1 teaspoon of ground ginger (add a couple more teaspoons for more of a gingerbread taste)
- 1/3 a cup of coconut sugar (this makes the muffins super sweet, you can use less sugar and fill the rest of the measuring cup up with ground flax seed for a more subtle sweetness)
- 4 overripe bananas mashed (I used frozen ones that I thawed for 30 minutes beforehand)
Directions:
- Pre-heat oven to 350. Combine all dry ingredients except sugar in a large mixing bowl, and mix with a fork (you really want the dry ingredients to be mixed up before you add in the next part)
- Using a potato masher, mash bananas in a separate bowl, combine vanilla, sugar and mashed banana and mix until you get a smooth consistency.
- Add in wet ingredients into large bowl with dry ingredients and use the dough attachment on a mixer to mix all ingredients for 2-3 minutes until mixture is very well mixed.
- Using a silicone mold, or cupcake liners, fill muffin cup 2/3 with mixture. You can add chopped nuts or other goodies on top for extra decoration. (makes 10-11)
- Heat in oven for 30-35 minutes, check if done and cook for longer if need be. (make sure not to over brown the sides of muffins)
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