Ok, so by flourless, I mean wheat flour-less. If you haven’t already noticed, almond flour and coconut flour are two of my favourite gluten free substitutions. After all, we all (hopefully) know how bad gluten is. If not, I highly recommend you watch this clip: “Gluten and Autoimmunity Explained in 20 Minutes“. And make these muffins – the perfect recipe for when your bananas are just that little bit too ripe to eat. Crunchy on top, seriously moist in the middle and absolutely delicious!
Ingredients
- 2 cups almond flour
- ½ cup coconut flour
- 1 teaspoon nutmeg
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- 4 eggs, free range
- ¼ cup coconut oil
- ¼ cup rice malt syrup
- ¼ cup unsweetened almond milk (I love Pure Harvest)
- 2 medium bananas, mashed
Method
- Preheat oven to 220°C.
- In a large bowl, combine flours, nutmeg, baking powder and salt. Mix thoroughly.
- In a separate bowl, beat eggs and add to dry mix.
- Add oil, rice malt syrup and milk, ensuring all of the dry mix has taken up the liquid.
- Add the banana and combine well.
- Scoop into a greased muffin tins and bake for 10-15 minutes or until a skewer inserted comes out clean.
Delicious warm or cold and the perfect on-to-go breakfast or training snack!
Image by Sarah Craven Photography.
[…] to modify with half a cup of each. I like to use a 3:1 or 4:1 blend with almond flour, like in my Flourless Banana Muffins or All Natural Low-Carb Gluten Free Bread. Adding a small amount to your favourite recipe is a […]
[…] my Flourless Banana Muffins or for something more savoury, my Zucchini Coconut […]
I started my clean eating journey about 13 months ago and during this time have made several attempts at ‘clean’ banana muffins and banana bread, after many fails I recently tried this recipe….and ended up with a real muffin!! Making these again today. They’re perfect for morning tea 🙂 thank you for this beautiful recipe.
I’ve just discovered your site & am on my second attempt at being sugar free. Thanks for this great recipe; just baked them & they worked well! I made some minor adjustments based on the ingredients I have: full cream regular milk instead of almond milk, 1 cup of wheat & gluten free SR flour, 1 cup of almond meal & 1/2 cup coconut flour, & 1 tea baking powder. I also added cinnamon to the nutmeg. Not sure how to pin the photo to your pintrest board…
Hi Steph,
your link is no longer current, I found the new url to the article
Why Be Gluten-Free? …..The real truth about this gooey problem….. Dr. Dena Mendes
https://www.healyourlife.com/why-be-gluten-free
the one you have above may have been correct at some past time, but apparently is not longer.
Cheers,
Adam
Thank you Adam, very much appreciated. I have updated the link.