Description
These healthy gluten free maple cinnamon macadamia nut banana muffins are incredibly moist, dairy free, and refined sugar free. This super easy recipe comes together in just one bowl, takes only 30 minutes from start to finish, and makes the perfect healthy breakfast or snack.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
- 3 overripe bananas, mashed (make sure they are almost entirely brown)
- 1/3 cup pure maple syrup
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup melted refined coconut oil
- 1/4 cup unsweetened almond milk
- 1 3/4 cup gluten free 1:1 flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 3/4 cup chopped macadamia nuts (1/2 cup mixed into batter, 1/4 cup on top of muffins)
- turbinado sugar, for sprinkling on top of muffins
Instructions
step 1
Preheat oven to 350 degrees. Line a muffin pan with paper liners, set aside.
step 2
In a large bowl, mix together mashed bananas, maple syrup, egg, vanilla extract, melted coconut oil, and unsweetened almond milk until well combined. Add in the gluten free flour, baking soda, cinnamon, and salt, and mix with a spoon until combined. Fold in 1/2 cup chopped macadamia nuts.
step 3
Divide batter evenly into muffin liners, sprinkle each muffin with turbinado sugar and remaining chopped macadamia nuts. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out with just a few crumbs attached.
step 4
Let muffins cool in pan for 5 minutes, then remove and place on a wire rack to finish cooling.
Notes
adapted from ‘Ambitious Kitchen‘
