We had way too many speckled bananas in the house…. so I decided to make some muffins.  Since bananas are quite sweet, you don’t need to add much “sugar alternative” to make the muffins taste good.  For all of the baking enthusiasts that are looking for some really good, gluten free muffins, this one’s for you.  I promise, they aren’t crumbly or the consistency of tasteless cement as some of the store bought versions are…

Gluten-free Banana Muffins

2 ripe bananas (mashed)

1/4 cup light olive oil

1/2 cup coconut sugar

1 free range egg

2 tbsp ground flaxseed

1 tsp vanilla

1/2 cup unsweetened almond milk

1/2 cup tapioca starch

1/2 cup coconut flour

1/2 cup brown rice flour

1/4 cup hemp hearts

1 tsp baking powder

1 tsp baking soda

Preheat oven to 375 F.  Combine mashed bananas, olive oil, coconut sugar, vanilla, egg, ground flaxseed and mix well.  Combine all dry ingredients in a separate bowl.  Add dry ingredients to the wet ingredients a little at a time.  Pour almond milk over and stir until well mixed.  Spoon batter into muffin cups and bake approximately 15-18 minutes or until tops of muffins feel “springy.”  Enjoy!

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