When someone is on a gluten-free diet they still have many excellent choices when it comes to breads. It takes a little time and some research and you can have delicious breads, muffins and desserts on your table. Today’s muffin is a gluten-free rendition of an old family favorite that I have made for years. I always buy bananas at the grocery store, because I love to have a stash of overripe bananas in my freezer for smoothies and muffins. They add excellent natural sweetness. I am known to get carried away by adding all sorts of healthy gems in my muffins. Today I am using almond flour, brown rice flour, date syrup, light olive oil, overripe bananas, eggs, ground flax seed, chia seed, chopped almonds, mini chocolate chips, eggs, baking soda, salt, cinnamon and nutmeg.
Begin by mashing the bananas in a mixing bowl.
Add 3 eggs, 1/2 c. date syrup, 1/4 c. light olive oil, 1 T. cinnamon, 1 t. nutmeg, 1/2 t. salt, and 1 t. baking soda. I used a whisk to mix all this together.
Add 2 c. almond flour, 1/2 c. brown rice flour, 2 T. ground flax seeds, 1 T. chia seeds, 1 c. chopped almonds and 1/2 c. mini chocolate chips.
Stir until well blended. Spoon into sprayed mini muffin tins. I used this 24 count tin and another 12 count.
Bake in 350 oven for about 15 minutes, or until muffins are done.
Remove from baking tin and cool on rack.
These are tiny but mighty! Trust me, as soon as you taste the first one, you will not be able to stop. Hey, don’t feel a bit guilty! There is no white sugar and no white flour in this recipe. It is dripping with fiber and nutrition. We eat these for breakfast, lunch, dinner and dessert! They freeze beautifully if per chance you don’t eat them all the first day! Enjoy!
Gluten Free Banana Nut Muffins
2 c. almond flour
1/2 c. brown rice flour
1 t. baking soda
1 t. nutmeg
1 T. cinnamon
3 overripe bananas
1/4 c. light olive oil
1/2 c. date syrup or honey or agave
1 c. chopped nuts
2 T. ground flax seed
1 T. chia seed
1/2 c. mini chocolate chips
Mash bananas and add liquid ingredients, salt, soda, cinnamon and nutmeg. Whisk until smooth. Add dry ingredients and stir until mixed well. Stir in nuts and chocolate chips. Spoon into greased mini muffin tins. Bake at 350 for about 15 minutes. Remove and place on cooking rack. Makes 36 mini muffins.