|Healthy, fruit filled, gluten-free muffins.|
Muffins are just one of those things that brighten up my mornings. They bring a smile to my face and make my taste buds sing with joy. They’re comforting. They’re delicious. They’re amazing. They’re the perfect breakfast treat.
I love muffins.
And if you’re like me, then you’re also one of those people who loves fruity muffins. Chunks of fresh fruit or berries, dried fruit or simply pureed fruit for that kick of added flavor, fruit-filled muffins are simply the best.
Lately I’ve been craving banana bread, but have been wanting to skip the whole bread part of it. I didn’t want to wait for it to bake. I didn’t feel like having just a slice. I wanted something that I could cup in my hand, slather with vegan butter or creamy almond butter, and eat slowly, thoroughly enjoying each and every bite.
I wanted a muffin.
I wanted that simple, compact and easy-to-eat breakfast that I’ve enjoyed since I was a little girl. I wanted banana bread in a muffin.
And banana bread muffins we have, the gluten-free version of course. Slightly sweet and super moist, these muffins are satisfying my craving and more. They’re taking me to my happy place. And it gets better with every bite.
Sayonara banana bread craving, hello banana bread muffins. It’s wonderful to meet you. And I do believe that we may or may not have just become best friends. You’re welcome back to my breakfast party anytime.
But who would be upset about being best friends with a muffin? Especially if it was a banana bread muffin.
|Gluten-free Banana Bread Muffins|
Gluten-Free Banana Bread Muffins
Adapted from Gluten-Free Goddess
serves 6 muffins
If you’ve followed the Queen of Quinoa lately, then you know I have fallen in love with toasted quinoa flour. It’s amazing. Nutty, rich and tastes like peanut butter. Yes, peanut butter. And what goes better than bananas and peanut butter?
- 1 large mashed ripe banana
- 2 tablespoons melted coconut oil
- 1/4 cup organic Vermont maple syrup
- 1 teaspoon pure vanilla extract
- 1 large organic free-range egg
- 1/8 teaspoon apple cider vinegar
- 1/2 cup toasted quinoa flour (see this post for directions)
- 1/4 cup tapioca starch
- 1/2 heaping teaspoon guar gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- 1/4 cup walnuts (any kind of nuts would work)
Preheat the oven to 375 degrees F. Line a 6 muffin pan with silicone or paper liners and set aside.
In a stand up mixer or large mixing bowl, beat all wet ingredients together until fully combined.
In a separate small mixing bowl, whisk together the dry ingredients. Add the dry ingredients to the banana mixture and stir to combine or until you have a nice smooth batter.
Spoon the batter into the muffin tins, filling each cup about 3/4 of the way full. Bake in the center of a warm oven for 14 – 16 minutes, or until a cake tester inserted into the center comes out clean.
Let the muffins cool for 10 minutes on a wire rack.
Enjoy these muffins served warm, topped with vegan butter or creamy almond butter, next to your favorite mug of morning tea or coffee.