Fail Proof Banana Muffins

If you are looking for a fail-proof, can’t-tell-it’s-gluten-free, don’t-cave-in-the-middle, dairy-free, entirely DELICIOUS banana muffin, look no further.

This was seriously the result of probably 17 failed attempts to come up with the perfect muffin recipe.  I was so close to giving up, but then I couldn’t waste the four ripe bananas on my counter so I had to try again.

Also, perhaps you don’t like bananas?  (How’d you get here?)

Don’t worry, you can totally turn this into a cinnamon apple muffin recipe by substituting the bananas for applesauce and adding 1tsp cinnamon!  (See notes at bottom of recipe).

Back to the bananas…

So here’s the thing about muffins..

I appreciate when people offer me totally healthy gluten free items.  Truly, I do.

But I hate when they say, “It tastes just like a regular one!  You wouldn’t even know!”

Why?  Because that is usually SO not true!

I have never been super into breads and pastries, but I do love a good muffin, and if I am going to eat one- it needs to be worth it.

So, trust me, as a food snob, this muffin really does taste like the real deal.  It totally meets the good muffin criteria (which I made up, by the way):

It’s fluffy.

It’s moist.

It’s tender.

It’s chewy.

It’s sweet.

It doesn’t fall apart.

It doesn’t cave in the middle.

It doesn’t taste like a multivitamin.

Go ahead, give it a try, and have a little party in your kitchen like I did when I took that first bite.

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Fail Proof Banana Muffins

Here's What You Need

• 4 ripe bananas smashed
• 1/3 c melted coconut oil
• 1/2 c sugar*
• 1 egg beaten
• 1 tsp vanilla
• 1 tsp baking soda heaping
• 1/4 tsp salt**
• 1 1/2 c gluten free all purpose flour***

Here's What You Do

1. Preheat oven to 350F.

2. Combine bananas and coconut in a mixing bowl, using the paddle attachment. (You can also do this by hand with a spatula, but I wouldn’t recommend a whisk). Add sugar, egg, and vanilla. Add baking soda and salt, followed by flour. Be careful to only mix ingredients until just incorporated, as over-mixing can cause the muffins to be less fluffy as they bake.
   

3. Divide batter evenly among a greased or lined muffin tin (I prefer to grease mine with coconut oil, as I don’t prefer the look or texture of the edges of a muffin crammed inside a liner!)
   

4. Bake 25-30 minutes until light golden brown. If you are unsure if they are ready, stick a toothpick in- if it comes out clean, you’re good to go!
   

5. Serve warm or cool for an easy dessert or a breakfast splurge!
   

Recipe Notes

1. *Feel free to use Stevia baking blend, or another sugar of your choice, as long is it measure 1:1.
2. **You can use just 1/8tsp salt if you prefer, but I like the added rise it gives the muffins to use 1/4tsp!
3. ***My go-to gluten free flour is Bob’s Red Mill Gluten Free 1:1. You can obviously use another brand if you prefer, but make sure it states that it measures 1:1.
4. To make this an apple cinnamon muffin instead, sub the bananas out for 1 cup of applesauce, and add 1tsp cinnamon and 2 additional eggs (bananas help bind the muffins, which is needed with gluten free, so the extra eggs will take on that role!)

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