Makes 9 muffins
Macros: 201 cal, fat 5g, carbs 34g, protein 6g, fibre 2g
3 medium very ripe bananas
2 tablespoons coconut palm sugar
2 tablespoons coconut nectar or raw honey
1 cup gluten-free all purpose flour
1/4 teaspoon xanthan gum (omit if this is already in your gluten free flour blend)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup your favourite plant-based vanilla powder (I use Orgain Brand, I cannot vouch for the texture/taste if using other brands in this recipe!)
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup naturally sweetened gluten-free granola of choice (optional)
1/4 cup peanut butter for slathering the muffins (optional) 🙂
Preheat oven to 400 degrees.
Grease a muffin tray using coconut oil or non-stick spray, or use muffin liners (I grease my muffin liners to prevent sticking as well).
Mash bananas in a bowl and add in the coconut palm sugar and coconut nectar (or honey).
In another bowl, add the flour, xanthan gum, baking powder, baking soda, protein powder, cinnamon, and salt and mix well to combine.
Add the wet banana mixture to the flour mixture and fold in until all is well combined. Do not overmix.
Working quickly, fill 9 of the muffin cups in the greased muffin tray about 3/4 full of the muffin batter.
If using, top the batter evenly with the granola, about 1/2 tablespoon over each.
Bake the muffins in oven for 12-13 minutes or until a toothpick pulls clean.
Set aside to cool completely.
Once cooled, slather with peanut butter or other nut butter and enjoy!