1 3/4 cup gluten free flour (I used half gf flour, half almond flour)
1/2 cup butter (I used coconut oil)
2/3 cup sugar (I used erythritol)
2 Tbsp molasses or honey
2 large eggs
1 1/2 cup very ripe bananas ( 2 bananas)
1/2 cup chopped walnuts
Instructions
preheat oven to 375. Line muffin pan with papers.
Whisk together the baking powder, baking soda,
xanthan gum, salt, cinnamon, and flour. Set aside.
Beat together the oil, sugar, and honey. Beat
in the eggs one at a time.
Add the dry ingredients to the mixture in the
bowl alternately with the mashed bananas,
beating well.
Stir in the nuts. Scoop the batter into the
cups and bake 22-25 min.
I made these and everyone loved them! Very good.
Nuts were a nice additive and muffins were fluffy
and flavorful. Just like regular banana muffins.
Note- If making mini muffins, bake less time. I
think mine took 17 min.
Originally Submitted
8/25/2018
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