Banana Muffins

Yield: 24 muffins

Author: Jacqueline Ernst

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Banana Muffins

Delicious, moist banana muffins. Gluten free, vegan, nut free, and allergy friendly.

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

• 1/4 cup oil - sunflower, avocado, canola - do not use coconut oil
• 1/2 cup sugar - white or coconut
• 1/2 cup non dairy milk - almond or oat
• 1/2 cup apple sauce
• 1 teaspoon vanilla
• 1 cup rice flour
• 1 cup tapioca flour
• 1/2 cup almond, quinoa or oat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda - keep to side
• 2 cups mashed or pureed banana
• 1 cup of add ins - chocolate chips, nuts, dried fruit

Instructions

1. Preheat oven to 350F
2. Mix oil, sugar, and milk together.
3. Add vanilla, 1 teaspoon baking soda, baking powder and salt to wet ingredients.
4. Heat apple sauce up until warm. Usually 25s on 60% power in the microwave. Mix in 1/4 teaspoon baking soda that you set aside. Add this to the wet ingredients.
5. Mix in flours and banana alternating to keep mixture wet. Blend together fully.
6. Add in chocolate chips, nuts or dried fruit if desired.
7. Spray muffin pan with oil, and divide batter up into 24 muffins.
8. Bake at 350F for 32 - 35 minutes.

Notes

Using coconut oil in this recipe will lead to crumbly muffins.

If using mini muffins, adjust baking time to 22 - 25 minutes.