Every Sunday (or really any day I have a few hours) I whip up a double batch of banana muffins. These are a hit or my kids and make a quick snack, lunch box addition or running-late-breakfast a cinch!
Adapted from Oh She Glows, here is my favorite simple banana muffin!
- 3/4 cup mashed ripe banana (about 2 medium)
- 3/4 cup + 2 tablespoons unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 cup coconut oil, melted
- 2 cups gluten free flour (I usually use oat flour)
- 4 to 6 tablespoons coconut sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon fine grain sea salt
- 1/2 teaspoon baking soda
- 1 1/4 cups fruit of choice or chocolate chips!
- Preheat oven to 350°F and grease/line a muffin tin.
- In a medium bowl, mash bananas and measure out 3/4 cup. If you have any leftover mashed banana you can freeze it for a smoothie later!
- Place mashed banana into medium bowl along with the maple syrup, and vanilla.
- Measure out the milk and add vinegar, stir. The milk should curdle and thicken. Add to the banana mixture.
- Melt the coconut oil and set aside.
- In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda).
- Stir coconut oil into the wet mixture. Pour wet ingredients onto the dry ingredients and stir until just combined.
- Gently fold in your fruit or chocolate.
- If using oat flour, you may want to let your batter sit a while. This will allow the oat flour absorb all of the liquid and cook to be more moist and bouncy.
- Spoon a heaping 1/4 cup of batter into each muffin tin, filling each tin about 3/4 full (they will be almost full, but this is normal).
- Bake at 350°F for 23 to 27 minutes until a toothpick comes out clean. I baked them for 25 minutes.
- Cool in pan for 5 minutes and then transfer muffins to a cooling rack and cool.