Gluten Free Honey Banana Muffins
Deliciously moist, with that "just right" sweetness thanks to using honey, these healthy honey banana muffins are essential for breakfast.
Servings: 12 muffins
Calories: 249kcal
Equipment
- 1 kitchen scale
- 1 Muffin tin
- 12 Muffin liners
- 1 mixing bowl
- measuring spoons
- measuring cups
- 1 whisk
Ingredients
- 2 small bananas very ripe and mashed
- 2 large eggs room temperature
- 130 grams coconut sugar
- 4 fl oz avocado oil approx. ½ cup
- 4 fl oz maple syrup approx ½ cup
- 2 tablespoon honey
- 256 grams gluten free flour approx 2 cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
Instructions
- Preheat the oven to 375º and prepare a muffin tin with muffin liners and/or nonstick spray.
- In a large mixing bowl, combine the bananas, eggs, avocado oil, maple syrup, honey, and coconut sugar with a hand whisk, and whisk until the oil and honey are fully incorporated.
- To the same bowl, pour in the flour, baking soda, baking powder, and pinch of salt.
- Gently whisk the ingredients together until the batter becomes thick, there will be lumps and that is ok!
- Let the batter rest for 20 minutes on the counter. Once the timer is up, divide the batter evenly across the muffin tin with a cookie scoop, filling each portion ⅔ of the way full.
- Bake for 22-23 minutes and let cool for 15 before serving or eating.
Nutrition
Calories: 249kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 115mg | Potassium: 96mg | Fiber: 2g | Sugar: 19g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
