Gluten-Free Banana Muffins without Rice Flour
These simple muffins pair fiber-rich oats, blanched almond flour, and ripe bananas for a classic muffin with less sugar and no rice flour.
Servings: 12 muffins
Ingredients
Dry Ingredients
- 1 1/2 cup blanched almond flour
- 1 1/2 cup oat flour (gluten-free) store-bought or homemade
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup organic cane sugar plus 1 Tbsp divided or coconut sugar
- 2 tsp ground cinnamon
Wet Ingredients
- 1 1/2 tsp pure vanilla extract
- 1/4 cup coconut oil or avocado oil
- 1/2 cup coconut milk or milk of choice
- 2 egg whites
- 2 eggs
- 3 ripe bananas
Instructions
- Preheat Oven to 350 degrees
- Take out 4 large eggs (sit them out to get to room temp) and separate 2 egg whites. *You could also use 3 whole eggs*
- Measure 1 1/2 cups of Rolled Oats and add to a high-powered blender or split between a blender cup and blend until you get an oat flour. This took 30 seconds in my blender.
- Combine oat flour, cinnamon, baking powder, salt, sugar and blanched almond flour together in a mixing bowl and mix until combined.
- Melt coconut oil until just liquid in a microwave-safe mixing bowl. *Make sure it's not hot about 10-15 seconds should work.
- Peel your bananas and add them to a bowl and begin mashing them.
- Next add in your melted coconut oil, milk, vanilla extract, and eggs and mix until combined
- Add your wet ingredients to your dry ingredients and mix until combined
- Spray or grease your muffin tin.
- Fill each muffin tin to the top
- Equally sprinkle 1 Tbsp of sugar over the muffins
- Bake for 27-30 minutes or until slightly golden