Ingredients
- Moist and flavourful, gluten-free banana muffins are easy to make and delicious to enjoy for breakfast or snack time.
Instructions
- 1/2 cup (125 mL) softened virgin coconut oil (not melted)
- 3/4 cup (250 mL) turbinado sugar
- 2 large eggs
- 4 ripe bananas, peeled and mashed (about 2 cups/500 mL)
- 1 tsp (5 mL) pure vanilla extract
- 1-½ cups (375 mL) PC Gluten-Free All-Purpose Flour Blend
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) cinnamon
- 1/2 tsp (2 mL) salt
Notes
- Preheat oven to 350°F (180°C). Grease a 12 count muffin pan.
- Cream virgin coconut oil with sugar in a large mixing bowl using electric mixer. Beat in eggs one at a time. Beat in bananas and vanilla until combined.
- Sift together flour, soda, cinnamon and salt in another bowl.
- Stir into banana mixture using wooden spoon just until combined.
- Spoon into prepared muffin pan.
- Bake 35 minutes or until tester inserted in centre comes out clean.
- Cool in muffin tin on rack for 10 minutes.
- Remove from muffin pan and cool completely on rack.
- Enjoy!