Gluten Free Banana Muffins / Cupcakes
Made with almond flour and sweetened with honey and bananas, these ultra tender and moist gluten free muffins are what banana bread dreams are made of. They're delicious on their own, but feel free to stir in some mini chocolate chips. Even better, top them with a layer of cream cheese or chocolate frosting, and transform them into cupcakes! This recipe is adapted from Elanaspantry.com.
Servings: 10 muffins
Ingredients
- 1 ¾ cups (6.1 ounces) almond flour/meal
- 1 tablespoon (0.3 ounces) arrowroot flour
- ¼ teaspoon fine grain sea salt
- ½ teaspoon baking soda
- 2 large eggs
- ¼ cup grapeseed oil (or another neutral oil)
- ¼ cup honey
- ½ teaspoon lemon juice
- ½ teaspoon vanilla extract
- 1 scant cup mashed banana (2 medium bananas)
Instructions
- Preheat the oven to 350˚. Line 10 muffin cups with paper liners.
- In a large bowl whisk together the almond flour, arrowroot flour, salt and baking soda.
- In a separate bowl, whisk the eggs with the oil, honey, lemon juice, vanilla and mashed banana. Whisk the wet ingredients into the dry ingredients. The batter is fairly wet, but that’s ok.
- Divide the batter among the muffin cups (an ice cream scoop with a lever is a great tool for this task). Bake 25-28 minutes, turning the pans halfway through the cooking time, until golden brown on top. A toothpick inserted in the center should come out clean. Cool the muffins in the pan for 10 minutes, then transfer them to a rack to cool completely (the centers will sink slightly). Serve unadorned as muffins, or top them with the frosting of your choice to transform them into cupcakes. Do Ahead: The muffins can be stored in an airtight container for up to 4 days, or frozen for up to 2 months.