UPDATED – August 31st, 2017
I have a very deep love for banana bread or muffins. I buy “too many” bananas and pretend like I didn’t do that on purpose just so I can make something out of them. I am pretty sure that I will have a million different banana bread recipes on the blog in the next couple years.
I have made a myriad of different gluten-free or grain free banana breads over the years and a lot of them have been awesome. However, I really wanted to simplify a recipe so that I didn’t have to use so many ingredients and could also throw them together quickly.
I discovered that Cassava flour worked the best and probably the closest flour to the real deal. Amazon sells several options of Cassava flour. A couple affordable ones are Otto’s Naturals and Anthony’s.
The texture and flavor of the gluten-free banana muffins are amazing and I really don’t have to use very much in them so that is a total win. I decided not to include any added sweeteners in this. I really think that the banana is enough. I do have a weakness for chocolate chips in banana bread but they are optional along with the pecans and coconut.
- 1 cup smashed very ripe banana (approximately 3 bananas)
- 1/3 cup melted coconut oil or avocado oil
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- ½ cup cassava flour
- 1 Tbsp ground flax seeds
- 1 tsp baking soda
- ¼ tsp cinnamon
- ¼ tsp sea salt
- ¼ cup chopped pecans or walnuts (optional)
- ¼ cup shredded coconut (optional)
- ¼ cup chocolate chips (optional)
- Preheat oven to 350 and line a muffin pan with muffin liners.
- Smash the bananas in a large bowl and then add the oil and whisk together. Add the egg and thoroughly mix until combined and then whisk in the vanilla and apple cider vinegar.
- Add the cassava flour, ground flax, baking soda, cinnamon and salt and whisk until combined.
- Add the nuts, coconut and chocolate chips if desired.
- Fill each muffin liner about 2/3 full and bake for 20-22 minutes.
Products from Amazon.com