Gluten Free Strawberry Banana Muffins
3 ripe bananas (mashed – should make 1 cup of banana puree)
1/3 cup coconut oil
1/3 cup non-dairy milk
1/2 cup packed brown sugar
2 teaspoons pure vanilla extract
2 large eggs (beaten) – (you may substitute with Ener-G egg replacer to make the recipe vegan as well as gluten-free)
3/4 cup sorghum flour
1/2 cup buckwheat flour
1/2 cup almond flour
1/4 cup tapioca starch
1 teaspoon xanthan gum
1/2 teaspoon sea salt
1 tablespoon aluminum-free baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1-1/2 cups fresh diced strawberries (only use fresh strawberries – do not use frozen strawberries)
Preheat oven to 350 degrees and line a 12 count muffin pan with paper or foil liners.
In a mixing bowl, beat together the banana puree, coconut oil, non-dairy milk, brown sugar, vanilla extract and eggs for 2-3 minutes.
In a separate large mixing bowl, sift together the flours, tapioca starch, xanthan gum, sea salt, baking powder, cinnamon and nutmeg. Once combined, slowly stir in the wet ingredient mixture into the bowl with the dry ingredient mixture and stir until all ingredients are moistened and well blended. Be careful to not over-mix though. If batter is too stiff, drizzle in a little extra non-dairy milk. Batter consistency should be workable and somewhat sticky. Lastly, stir in the diced strawberries and stir by hand just until evenly distributed.
Evenly fill each of the muffin liners with the batter, and then bake on center oven rack for 20-25 minutes, until tops are firm and toothpick comes out clean from the center. Remove from oven and immediately remove muffins from pan and transfer to a wire cooling rack. If serving warm, allow muffins to rest for 15 minutes before serving, otherwise allow muffins to cool and keep stored in a tightly sealed container at room temperature. Makes 1 dozen muffins.