Gluten Free | Banana Muffins

One of my many inspirations are the Tone It Up duo. They have great referrals of workout routines that I take to the gym when I'm not at Yoga, and they have delicious recipes as well. One of them being their Gluten Free Banana Muffins... I know what you're thinking, "you must really like banana". Shockingly, I actually do not prefer banana unless it has to do with baking. They have given me horrible stomach pains ever since I decided to complete the General Motors diet last summer. One of the seven days of the program is just eating bananas and drinking milk all day. Although the diet really worked, that was the day my body rejected bananas whole on their own.

On to the good stuff.... I absolutely love my Paleo Banana Chocolate Chip Muffins, but if you want something a little less sweet, these are your muffins. Especially because I made them into minis instead of full size. Making them the perfect on the go snack for breakfast or a yummy little treat in the day.

This full recipe can also be found on the Tone It Up website.

INGREDIENTS

2/3 cup Almond Flour

1/4 cup Coconut Flour

1/2 cup Quick Oats

1/2 cup Ground Flax Seed

1 tsp Baking Powder

1 tsp Cinnamon

1/4 tsp Sea Salt

2 large Bananas, ripe and mashed

1 Egg

2 tbsp Coconut Oil, melted in microwave for 20-25 seconds

1/3 cup  Unsweetened Almond Milk

1 tsp Vanilla Extract

2 tbsp Pure Maple Syrup

INSTRUCTIONS

Preheat oven to 350 degrees.
Spray muffin tray with non-stick spray, grease with coconut oil, or use muffin liners.
In a large-sized mixing bowl, combine all dry ingredients.
Peel and mash ripe bananas with a fork in a medium-sized mixing bowl.
Add in egg. Mix until egg is fully incorporated into the banana.
Add in melted coconut oil, almond milk, vanilla, and maple syrup. Mix until combined.
Slowly add the wet ingredients to the dry ingredients.
Mix until fully combined but be careful not to over mix.
Pour batter into muffin holes until about 1/3 full. Fill remaining holes without muffin batter with water to make sure that muffins bake evenly.

Bake for 18-20 minutes until a toothpick comes out clean. The muffins may still feel like they are not cooked fully. Once they cool down, they should firm up.

Let cool in muffin tray for 5 minutes.
Transfer to cooling rack to let cool before eating.

I also dusted a tad bit of cinnamon on top 
Store in an air tight container for up to 5 days.