Sugar and Gluten Free Banana muffins
Over the past 15 years I have perfected these and I think they’re the tastiest banana muffins without sugar or gluten and loads of protein! . These are by far the best tasting, healthiest and 100% kid approved! Yes, bananas do have naturally occurring sugar, but because I don't add any sugar to them, I feel pretty happy giving them to my kids, especially knowing they are getting 4 eggs in the muffins.
Ingredients:
3/4 cup Bob's RedMill gluten free flour - Or any 1 to 1 Gluten free flour.
1 cup almond flour
1/4 cup Xpandex - if you don’t have it, just use tapioca starch or even more gluten free flour. Xpandex which is a casava type flour gives it lots of body.
1 teaspoon baking soda
1 teaspoons salt
4 bananas
1 tablespoon pure vanilla extract
1/2 cup plain full fat yogurt - you can use dairy free as well. I used SKyr the other day and it was great.
8 tablespoons (1 stick; 113g) unsalted butter, room temperature
1/3 cup monk fruit with erythriol
4 large eggs - room temp.
Optional: chopped pecan halves and/or chocolate chips. I have to admit that my kids love the chocolate chips and not the pecans. I also add blue berries when I add the chocolate chips. I’ve also been known to add 1/4 cup collagen to the mix.
Directions:
Preheat oven to 395.
In a food processor pulse the bananas,vanilla and yogurt until well chopped.
In the bowl of a stand mixer fitted with a paddle, cream the butter and sugar together until fluffy, 2-3 minutes. Add the eggs and mix on medium until combined. Add the flours, baking soda, salt and mix on low until almost incorporated. Add the banana mixture and mix on low until completely combined. ( scraping the sides of the mixer as you go)
Do not overtax! finish mixing with a spatula until the batter is completely combined. Pour the batter into greased ( i use avocado oil) silicone muffin tray and bake for 22 minutes, until the top is light brown and a wooden skewer or toothpick inserted into the center comes out clean.
Let it rest in the muffin tin for about 5 minutes, then over turn it onto a cooling rack.
I store them in the fridge in a container and we reheat in the microwave for about 10 seconds before serving!
