Banana Bread Muffins (Gluten-Free and Vegan)

Indulge in these deliciously healthy gluten-free vegan banana bread muffins

These muffins make it easy to bring banana bread for a snack wherever you go. They're fluffy, gluten-free, and vegan. These muffins are a sweet treat even though there is no refined sugar. They're a perfect breakfast, snack, or dessert!

Banana Bread Muffin Ingredients:

• Bananas: Make sure your bananas are overripe and a little mushy.

• Olive Oil: This is a wonderful, heart healthy alternative to butter and other oils.

• Ground flax seeds: These are used to make flax eggs, which make the muffins fluffy! They are also full of fiber, omega-3 fatty acids. They are known to help stabilize blood sugar levels and lower cholesterol levels.

• Vanilla Extract

• Honey

• Monk Fruit Sweetener: This sweetener doesn't affect blood sugar levels and is delicious!

• Almond flour: This (along with the white rice flour) can be swapped for a regular gluten-free all purpose flour.

• White rice flour

• Baking soda

• Baking Powder

• Salt

• Cinnamon: A dash of cinnamon is optional but makes it delicious!

• Desired mix-ins: Try chocolate chips, walnuts or pecans.

Tips:

• These muffins are best within the first 3-4 days but will last about a week. After about five days, it's best to store the muffins in the fridge because of the lack of preservatives.

• When mashing the bananas, I like to leave some small lumps.

• You can sift the almond flour and white rice flour to make the texture of the muffins even better.

Gluten Free Vegan Banana Bread Muffins:

Servings: 12

Ingredients:

3 medium (or 4 small) overripe, mushy Bananas

1/4 cup Extra Virgin Olive Oil

1/4 cup Honey

2 tablespoons Ground Flax Seed Meal (+ 6 tablespoons Water)

2 teaspoons Vanilla Extract

1/4 cup Monk Fruit Sweetener

3/4 cup Almond Flour

3/4 cup White Rice Flour

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1/2 teaspoon salt

Dash of Cinnamon

Instructions:

1. Heat the oven to 350 degrees Fahrenheit.

2. Prepare the flax eggs by combining 2 tablespoons of Ground Flax Seed Meal with 6 tablespoons of Water. Let sit for a few minutes until gooey consistency.

3. Peel and mash Bananas in a bowl (I like to leave a few chunks in mine).

4. Add 1/4 cup Olive Oil, 1/4 cup Honey, 2 teaspoons Vanilla and the Flax Eggs to mashed Bananas. Combine with a whisk.

5. Add 1/4 cup Monk Fruit Sweetener to mixture.

6. In a separate bowl, combine 3/4 cup Almond Flour, 3/4 cup White Rice Flour, 1 teaspoon Baking Soda, 1 teaspoon Baking Powder, 1/2 teaspoon salt, and a dash of cinnamon (if desired). Whisk well until there are no clumps.

7. Add the wet mixture to the dry mixture and combine until you can't see the flour mixture. The batter will still be lumpy.

8. Fold in any desired mix-ins, such as chocolate chips or nuts.

9. Spray a muffin tin or line with paper or silicone liners (I like to use silicone because they're reusable).

10. Spoon the batter into muffin cups, filling about 1/2 - 3/4 full. All 12 muffin cups should be filled.

11. Bake in the oven for 15-20 minutes until the tops of the muffins start to break or a fork comes out clean.

12. Let the muffins sit for 20-30 minutes, then remove from pan.