Gluten Free Banana Muffins
A gluten free and grain free banana muffin made easy in a blender or food processor! These healthy snacks are completely sweetened with bananas. Leave them plain, or top them with dark chocolate chips, nuts or seeds!
Servings: 12 muffins
Preheat oven to 350º F. Use parchment paper liners to line a 12 muffin tin and set it aside.
In a food processor bowl or blender, add the bananas, melted butter, eggs, SunButter, vanilla and lemon juice. Process until smooth and creamy.
Add the coconut flour, baking powder, and sea salt, and process until the dry ingredients are mixed in.
Pour the muffin batter into the muffin tin, equally dividing it into 12 muffins.
Top each muffin as desired, or leave them plain.
Bake the muffins for 18-22 minutes, until the centers of each muffin are fully baked.
Allow the muffins to cool for about 5 minutes before trying to take them out of the muffin tin. Store leftover muffins in the refrigerator sealed tight for 5 days, or in an air tight container in the freezer for up to 3 months.
Coconut flour dries out quickly, so be sure not to over bake these muffins. Slightly under baked is better. Coconut flour also is better in baked goods after sitting for a day, so your muffins will be extra soft on day 2!
Why use lemon juice? Sunflower seeds and sodium bicarbonate (baking soda) react and turn green when mixed. A small amount of lemon juice helps lessen this reaction. You do not need to use lemon juice if you sub a different nut or seed butter in this recipe.
Topping Options: I used dark chocolate chips, pumpkin seeds, and banana slices to top my muffins. Chopped walnuts, pecans, sunflower seeds, or leaving these plain are all great options!
Calories: 135kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 106mg | Potassium: 167mg | Fiber: 2g | Sugar: 4g | Vitamin A: 198IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg