Banana-Nut Muffins [gluten-free, dairy-free, egg-free, refined sugar-free]

Ingredients

• 1 1/4 cups mashed banana (2 large or 3 small bananas)

• 1 cup non-dairy milk (I use unsweetened almond milk)

• 1/3 cup grapeseed oil

• 1 cup coconut sugar

• 2 teaspoons raw apple cider vinegar

• 1 tablespoon vanilla

• 1 1/4 cups gluten-free flour blend (I use a blend of brown rice, tapioca and potato flours)

• 1 cup almond flour

• 1 tablespoon baking powder (see recipe for Corn-Free Baking Powder)

• 3/4 teaspoon Himilayan salt

• Unsweetened shredded coconut to sprinkle on top

Instructions

• Preheat the oven to 400 degrees. Line a standard muffin pan with liners or lightly coat them with oil (I used avocado oil).

• Mash your bananas in a large mixing bowl.

• Add the non-dairy milk, oil, coconut sugar, vinegar and vanilla to the bowl and whisk with the bananas until well combined. 

• To the wet mixture, add the flour, baking powder and salt. Stir to mix until just combined; be careful not to over mix. The batter should be a bit lumpy.

• Using a 1/4 cup measuring cup, drop batter into each tin, filling them about 3/4 full.

• Sprinkle each muffin with shredded coconut.

• Bake for 20-24 minutes, until golden on top and a toothpick comes out clean. Let cool for 10-15 minutes in the pan, then transfer to a cooling rack. Enjoy!