Recipe: Banana Muffins (Refined Sugar-free And Glu...

I made these muffins for my twin nieces who are 6 years old and who spent some time with their crazy Auntie and Uncle this week. The muffins were a big hit at breakfast and gave us all a good start to our day, without being excessively loaded with grains and refined sugar.

To make these, you'll need the following ingredients:

Dry Ingredients

1 1/2 cups of Bob's Red Mill All Purpose Gluten-Free Flour
1/2 cup of sorghum flour
1 tsp of xanthan gum
1 tsp of ground cinnamon
1/2 tsp of gluten-free baking powder
1/4 tsp of Pink Himalayan salt

Directions:

* Preheat oven to 350 degrees F.

Blend all the dry ingredients in a bowl of food processor or a mixing bowl. Blend well so that all the ingredients are evenly blended and "clump-free". Your blend should look like the photo (below).

Wet Ingredients

4 ripe bananas
3 eggs
1/4 cup of maple syrup
1/8th of a cup of ghee (clarified butter)
1/8th of a cup of coconut oil (melted) + 1 tbsp (for generously coating your muffin tin)
1/2 tsp of vanilla bean paste
1/4 tsp of gluten-free baking soda, mixed in a tbsp of water

Directions:

Blend all the wet ingredients in a bowl of a food processor. If you are using a hand-held mixer or stand-mixer, mash the bananas in advance. Blend well until the batter is smooth and the bananas and eggs are well mixed as shown in the photos (below).

If you are using a food processor or a stand-mixer, scrape the sides of your bowl to ensure that all the banana gets incorporated into the batter.

Add your dry ingredients.

Blend well, making sure that the dry ingredients are evenly incorporated.

Pour the batter into an oiled muffin tin.

Bake for an hour, but check them at 45 minutes because oven temperatures can vary. Remove from the oven and let them cool for 15 minutes before you remove them from the tin. Place them on a cooling rack to let them finish cooling.