![]() ![]() That left me with two big bunches of overripe bananas – so like any overenthusiastic baker in self-isolation, I decided to make not one but three sets of banana muffins.įirst up were these fabulous banana crumb cake muffins, followed by a healthier version omitting the sugar and with extra grains and then some vegan muffins to round things off. Somehow those very same bananas managed to segue to overripe and inedible without going through the expected delicious and edible stage in between. This unnatural confinement we’re all experiencing at the moment has so many unexpected consequences.Ĭase in point? I accidentally ordered two bunches of bananas with my food delivery but, when they turned up, they were completely underripe and inedible. Well my friends, that’s exactly what you have here: a failsafe recipe for making amazing banana muffins that you can munch for breakfast, elevenses and pretty much every other moment of the day it takes your fancy. You can reheat them in the microwave for 30 seconds to 1 minute wrapped in a slightly damp paper towel or on a plate.Banana muffin recipes are ten a penny – in a sea of recipes, it takes a real corker to stand out. To defrost in the oven, wrap them in aluminum foil and palce them in the oven for 10 minutes at 350☏. How to thaw frozen banana muffins:ĭefrosted frozen banana muffins overnight in the refrigerator, in the oven, or in the microwave. Simply add them to a freezer-safe bag and store them in the freezer. You can freeze banana muffins for up to 3 months. Store them in an air-tight container at room temperature or in the fridge. These gluten-free banana muffins keep for up to 5 days. I have not tested this, so let me know if it works out in the comments below! How long do banana muffins keep? To make these gluten free banana muffins vegan, use 2 flax eggs instead of the eggs. Store-bought oat flour can be over-processed and dense since it was made at a mill. Homemade oat flour is lighter and airier since it is made by blending up rolled oats. What is the difference between homemade and store-bought oat flour? These gluten free banana muffins are also dairy free since there is no butter or milk in this recipe. Coconut Oil: And coconut oil to bind everything together and make these muffins dairy free too.Coconut Sugar: A little coconut sugar for natural sweetness.Cinnamon: Mixed with ground cinnamon for flavor.Oat flour: You’ll need 1/4 cup of homemade oat flour for the crumb topping.Salt: A dash of salt add the best sweet and salty flavor combination.Baking Soda: Plus, some baking soda to also help them rise.Baking Powder: To help these banana muffins rise.I used homemade oat flour (instructions below), but you can also use store-bought oat flour if needed. Oat Flour: You’ll also need some oat flour for these gluten-free banana crumb muffins.I do not reccomend using the Trader Joe’s brand, it can be mealy. Almond Flour: You’ll need 1 cup of almond flour.Coconut Oil: Just 1 tablespoon to add extra moistness.There are no refined sugars in this recipe! Maple Syrup: We naturally sweeten these healthy banana muffins with maple syrup.For the best banana flavor and natural sweetness, use super spotty, brown bananas. Bananas: You’ll need 1 cup of mashed banana which is about 2 large bananas.Eggs: To help hold these banana muffins together and add some protein!.Here is a list of ingredients so you are prepared: gluten-free banana muffins You’ll need overripe spotty bananas, maple syrup, cinnamon, rolled oats, and almond flour. ![]() These moist and fluffy gluten free banana muffins call for a few simple ingredients. Ingredients in gluten free banana muffins
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