Banana Bread Muffins
I have tweaked the old best banana muffin recipe to make it more like banana bread. Some different flours in here that may not be readily in your household – time to get shopping! This recipe is sugar free and gluten free.
1 cup Bob’s Red Mill gluten free flour
1 cup almond flour
1/4 cup Oat Fibre – which is not the same as oat Flour. You can buy this online or at Healthy Planet.
1/4 Xpandex – I was able to find this online. If you are interested, let me know and I can get more. it’s tapioca Starch but made in such a way to add fluffiness to baked goods when not using regular flour.
1/4 cup Plantain flour or 1/4 Sweet potato flour – Both can be bought at Blue Sky
2 teaspoons baking soda
2 Teaspoons Baking Powder
1 teaspoons salt
1 tablespoon pure vanilla extract
1 cup whipping cream or Coconut cream to make it dairy free.
1 1/4 Cup Avocado Oil – I found the Avocado Oil that is sold at Costco the best.
1 Cup monk fruit with erythriol – Lakanto is the best
4 large eggs – room temp
1/2 Cup Lily’s chocolate chips – Available at Flour Confections
1/2 Cup Raw Cocoa Nibs – available at healthy Planet.
( you can just throw in regular chocolate chips too, if you’re not sugar free)
Optional: chopped pecan halves
Preheat oven to 350
IN a medium bowl, mix all the flours and the baking soda, baking powder and salt
In the bowl of a stand mixer fitted with a paddle, beat the bananas and Monk Fruit until the mixture looks like a paste. Add the eggs, vanilla and oil and mix on medium until combined. Alternating between the flours and the milk – add the flour in 3 additions and milk in 2 additions – ending with the flour. Mix until just combined.
Scrape down the sides of the bowl and finish mixing in the chocolate chips and the nibs with a spatula Pour the batter into greased ( i use avocado oil) silicon muffin tray and bake for 28 to 30 minutes, until the top is light brown and a wooden skewer or toothpick inserted into the centre comes out clean.
You will get about 18 muffins – I use 2 muffin tins.