- Level
- very easy
- Prep Time
- 30 mins
- Total Time
- 15 mins
- Makes
- 20 mini muffins
Description
By Audrey Sckoropad
This was an improvised recipe that my little Sky simply loved. So much so that, when she saw the picture on my computer screen, she asked me to make it again. For this gluten-free recipe, you can use any all-purpose gluten-free flour. Bananas give them the moist texture of a traditional muffin. This recipe makes about twenty mini muffins, perfect for little hands! Pictured here, accompanied by a glass of almond milk, these homemade muffins are served on a bed of cotton candy made from maple syrup!
Ingredients
- 2
- ripe bananas, mashed
- 1 ½ cups
- all-purpose gluten-free flour
- 1 tsp.
- baking powder
- ½ tsp.
- baking soda
- ¼ cup
- coconut sugar
- ¾ cup
- water
- 1 tsp.
- vanilla
- ½ cup
- chocolate chips or chunks
- ½ cup
- pecans, chopped
Directions
- Step 1
- Preheat oven to 190 °C (375 °F). Grease pan with coconut oil (I used a mini muffin tin).
- Step 2
- In a large bowl, combine dry ingredients. Mix in wet ingredients one by one. Add chocolate chips and nuts at the end. Pour batter into cups and bake for 12 to 15 minutes.
