Banana Super Muffins
- 1 ¾ cups all purpose, gluten free flour
- 1/3 cup coconut oil, melted
- 1/2 cup munk fruit sweetener
- 3 ripe bananas, mashed
- 2 flax eggs
- 1/4 cup nondairy milk (I used oat)
- 1/4 cup quick cook, gluten free oats
- 1/4 cup hemp seeds
- 1 tablespoon chia seeds
- 1.5 teaspoon ground cinnamon
- 1.5 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon turmeric
- 1/4 teaspoon salt
- Preheat oven to 350°. Lightly grease muffin pan with coconut oil or line the pan with muffin liners.
- Sift flour, cinnamon, baking soda, turmeric and salt into a large mixing bowl. Set aside.
- In a smaller mixing bowl, stir coconut oil and munk fruit sweetener together until smooth. Add the bananas, flax eggs, vanilla and milk, and stir to combine.
- Slowly add the banana mixture to the bowl with the flour mixture, using a large spoon to combine the two together. When everything is incorporated, gently fold in the oats, hemp seeds and chia seeds.
- Fill muffin cups ¾ full with the batter. Bake for 25-30 minutes. At 25 minutes, start testing the muffins for doneness by inserting a toothpick into the center of the muffin until it comes out clean.
- Allow muffins to cool on a cooling rack. If you used liners, remove them from the pan first and then place on the rack for cooling.
**Recipe adapted from Cookie + Kate's Healthy Banana Muffins recipe