Forget the dairy, flour, and sugar for today’s recipe! But don’t leave out the deliciousness. These bad boys may be healthy, but they don’t taste healthy! Yes, you heard me correctly, GF and SF AND delicious! When you eat a muffin this healthy you expect it to be like cardboard. Well not today, my friends! Since they’re healthy you might as well eat 5! 😉 Banana nut muffins are one of my faves but not very doable for those of you on diets or that have food allergies, so today I have healthified the banana nut muffin! Man are they good! I didn’t want this recipe to be too hard and for the ingredients to be too hard to find like most GF and SF recipes. This recipe is so easy! You start by beating the bananas, honey, maple syrup, oil, and vanilla extract together until combined then set aside. In another bowl sift together the dry ingredients and slowly add them to the banana mixture, alternating with the milk. Fold in the nuts and spoon the batter into greased muffin tins filling them all the way and baking until a toothpick comes out clean. The muffins will not be set until after they cool don’t worry if they’re soft at first!
The trick to amazing moistness and sweet flavor is overly ripe bananas! The browner the better. Don’t throw out old bananas–you can bake with them! 😉You won’t even know these muffins are a complete health food. Trust me! Bake them today!♥
- ½ cup honey
- ½ cup maple syrup
- 3 large very ripe bananas (mashed)
- 4 Tablespoons coconut oil
- 2 teaspoons vanilla extract
- 1 cup gluten-free oat flour
- 1 cup coconut flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 ½ cups dairy-free milk
- ¼ cup gluten-free oats
- ¼ cup chopped peanuts
- ¼ cup chopped pecans
To make the muffins
Preheat oven to 400F. Spray a muffin tin with nonstick spray; set aside.
In a large bowl or stand mixer beat the honey, maple syrup, bananas, coconut oil, and vanilla together on medium speed until combined; set aside.
In a large bowl sift together the flours, salt, baking soda, and baking powder. Slowly add to the banana mixture, alternating with the milk. Beat until combined fold in the oats and nuts.
Spoon the batter into the prepared muffin tin and bake in the preheated oven at 400 for 5 minutes then turn the heat down to 350 and bake for another 15-22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool or enjoy warm.
Muffins stay fresh in an airtight container at room temp for up to 4 days muffins may be frozen for up to 4 months and heated in the microwave.
Check out some of my other Healthy Choices! OrGluten Free options!