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Gluten Free Banana Muffins Recipe photo
Gluten Free Banana Muffins Recipe
photo by recipe author

Servings: 10
Preparation Time: 10 minutes

Preheat the oven to 350 degrees.

Combine the first 5 ingredients until well blended. Stir in the remaining 4 ingredients until smooth. Prepare paper muffin liners, or use coconut oil to grease approximately 10 muffin holes. Divide batter evenly among the ten muffin liners. They should be about half full. You may fill 11 or 12 if the bananas are extra large.

Bake at 350 degrees for about 23-25 minutes or until the tops are golden brown.

*Use less natural sweetener if you are using 3 black bananas. The sweetener can probably be omitted completely if you are trying to avoid all sweeteners.

Recipe submitted by Melodie, Fort Mill, SC

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
I tried this recipe using my vitamix dry container container to make my coconut flour from raw unsweetened coconut.It seems to be quite a runny batter.Wonder if 1/2 cup coconut flour is enough?
# Posted By barbara | 2/16/13 5:09 PM
I took a chance and quadrupled the recipe.
I am glad I did. My kids like this too. I used maple syrup 8 TBSP and used dark overripe bananas. I used half nutmeg and half cinnamon.
# Posted By Schout | 4/28/13 8:07 PM
Can you sub butter instead of coco oil? Would the butter or oil be melted before measuring
# Posted By chris | 8/13/13 1:41 PM
It was ok I was hoping more banana flavor. It was my first time using coconut flour so, I guess getting used to the different texture. However, it is a healthier treat.
# Posted By Swaney | 10/13/13 8:19 PM
These were excellent. I added 1/2 c. chopped walnuts. Moist and flavorful.
# Posted By Gen | 2/3/14 3:00 PM
The batter turned too thick. I had to add 1/2 light coconut milk. It turned out well
# Posted By Marina | 7/7/14 9:37 PM
Can this recipe be correct? My batter was SO oily. It never baked or even set. The bottoms burnt and everything was still mush. So badly that I even dumped out the batter that I just baked from the cupcake liners into a bowl and added about a cup of almond flour and other ingredients to make something else. Still with all the added ingredients, way too oily.
# Posted By Kerri | 7/16/14 8:21 PM
Did you use a full 1/3 cup of coconut oil? With both the coconut flour and bananas it should be oily and others have made and enjoyed this. If you're seeing oily issues while mixing the batter, add some liquid and/or more flour.
# Posted By Sarah S. | 7/18/14 2:19 PM

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