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Gluten-Free Banana Nut Muffins

These are fantastic to make over the weekend and freeze to enjoy over the following two weeks. I often make them as school lunch snacks for my children. I place 3 mini-muffins in a plastic sealed bag and freeze. Then just throw one in the lunch box each day, and by lunch time they will be defrosted and ready to eat! 

Course Breakfast, Dessert, Snack
Cuisine Gluten free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Carolina Jantac, MS, RD, LD

Ingredients

  • 2 bananas
  • 2 eggs
  • ¼ cup of coconut flour
  • ½ cup of Once Again Cashew butter
  • 2 tablespoons of maple syrup
  • ½ teaspoon of baking soda
  • 1 teaspoon of vanilla
  • ¼ cup unsweetened of dark chocolate chips
  • Garnish: chopped nuts and chocolate chips

Instructions

  1. Place all ingredients in a blender and pulse until well mixed.
  2. Then continue to blend on medium power for 45 seconds. Pour batter into a mini-muffin pan—a silicone baking pan works best!
  3. Garnish with a few chocolate chips and chopped nuts.
  4. Place your creation in an oven pre-heated to 375 degrees Fahrenheit and bake for 20 minutes.
  5. Check with a toothpick to see if done— insert  a toothpick into a muffin, and if it comes out clean, it is done. Wait for muffins to cool before removing them from the pan. Store in airtight container for up to three days.

Recipe Notes

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