1flax egg(1 Tbsp ground flax + 2 Tbsp of warm water, soaked for 3-5 minutes)
3ripe bananasmashed
½cupcoconut sugar
¼cupapplesauce
1tspvanilla extractoptional
¼cupcoconut oilmelted
Dry Ingredients
1tspbaking soda
1tspbaking powder
½tspsea salt
1.5cupsgluten-free flour
1tspcinnamonoptional
Instructions
Pre-heat the oven to 350F.
Begin by preparing your flax egg in a small dish.
Mash your bananas in a large mixing bowl. Add the coconut sugar, applesauce, vanilla extract, flax egg and melted coconut oil to the bowl, using a whisk to mix together and incorporate the oil.
In a separate bowl or large measuring cup, measure out your dry ingredients, and stir to combine.
Adding a little bit at a time, mix your dry ingredients into your wet ingredients until the mixture is smooth and all the dry ingredients are incorporated.
Line a large muffin tin with parchment or silicone muffin liners. Using a ¼ cup measuring cup, or a large spoon, dish the muffin mixture into the muffin liners until they are ¾ full.
Bake in the center of the oven for 20 minutes, or until a toothpick inserted into the top of the muffin comes out dry.
Recipe Notes
These muffins can also be made as mini-muffins! Simply use a mini muffin pan and muffin liners, and then reduce the baking time to 15 minutes.