Grain and Nut-Free Banana Muffins
These easy and delicious banana muffins are grain and nut-free, and very low in added sugar. The flour blend contains tigernut flour, which is naturally sweet, and with the addition of overly ripe bananas, the muffins are pretty sweet on their own! These are great when you want a little treat, or snack, and delicious with some butter and a sprinkle of sea salt.
- 2 whole2 whole 2 wholeBanana, overly ripe
- 2 whole2 whole 2 wholeEggs, large
- 1 tsp1 tsp 1 tspVanilla Extract
- 1.5 cups1.5 cups 1.5 cupsBeth Blends Nut/Cassava Free Flour Blend (8oz bag)
- 1 Tbsp1 Tbsp 1 TbspMaple Sugar
- 1 Tbsp1 Tbsp 1 TbspPrimal Palate Cinnamon Sugar Cookie Blend
- 1/2 tsp1/2 tsp 1/2 tspHimalayan Pink Salt
- 2 tsp2 tsp 2 tspBaking Powder
- 1/4 cup1/4 cup 1/4 cupGhee, softened to room temperature
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to bake at 350 degrees, and line a muffin tin with parchment muffin liners.
- In a medium sized mixing bowl, blend together the banana, eggs, and vanilla with a hand mixer.
- In a large mixing bowl, whisk together the Beth Blends flour, maple sugar, Cinnamon Sugar Cookie blend, salt, and baking powder.
- Pour the wet mix into the dry mix, and blend again with a hand mixer until smooth.
- Add the ghee to the batter, and blend again until smooth.
- Fill each muffin tin 3/4 of the way full with batter, and sprinkle the tops with a little extra Primal Palate Cinnamon Sugar Cookie if desired.
- Place the muffin tray on the middle rack, in the center of the oven, and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool and enjoy.
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