Gluten-Free Banana Muffins (Egg-free!)

Name: Gluten-Free Banana Muffins (Egg-free!)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 1/2 cups mashed banana ((about 3 large ripe bananas)); 3/4 cup coconut sugar ((or other granulated sugar)); 1/2 cup all-natural almond butter ((no salt added)); 1 cup gluten-free all purpose flour ((I use King Arthur's brand)); 2 teaspoons baking powder; 1 teaspoon vanilla extract; 1/4 teaspoon salt

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 12

Ingredients

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1 1/2 cups mashed banana ((about 3 large ripe bananas))3/4 cup coconut sugar ((or other granulated sugar))1/2 cup all-natural almond butter ((no salt added))1 cup gluten-free all purpose flour ((I use King Arthur's brand))2 teaspoons baking powder1 teaspoon vanilla extract1/4 teaspoon salt

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Instructions

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Step 1

Preheat the oven to 350ºF and line a muffin tin with 12 muffin cups.

Step 2

In a large bowl, combine the mashed banana, sugar, almond butter, flour, baking powder, vanilla, and salt and stir well until the batter is relatively smooth. (You can do this in a food processor, if you want an ultra-smooth batter with no chunks of banana, but I usually just stir it together by hand.)

Step 3

Divide the batter among the 12 muffin cups, using roughly a scant 1/4 cup measure. The cups should be only 1/2-3/4 of the way full. Bake at 350ºF until the muffins rise and feel firm to a light touch in the center, about 25 to 30 minutes.

Step 4

Let the muffins cool completely, then enjoy. You can store these muffins at room temperature for up to 2 days, but they will dry out over time, so I recommend keeping them in an airtight container in the fridge for up to a week, instead. They also freeze well if you want to make extra!