This recipe was adapted from The Urban Homemaker to become gluten free and reduced grain.
Place the following into your blender jar-
2 ripe bananas in chunks
1 1/2 cups whole milk (or non dairy milk of choice)
2 Tbs apple cider vinegar
1 tsp cinnamon
1 tsp vanilla extract
1/4 tsp nutmeg
4 Tbs liquid coconut oil
1/3 cup honey (or agave) if you use a sweetener such as sugar/sucanat or stevia be sure to increase the liquid content
1/2 cup almond flour
1/2 cup coconut flour
1/2 cup GF oat flour *I’m going to experiment with taking this out as I think it’ll improve overall taste
1/3 cup tapioca starch
Process for about 3 minutes until everything is well incorporated and smooth. Allow to sit in the blender at room temperature overnight (12 hours +).
In the morning, preheat your oven to 325F. Then:
Add 1 egg, Blend on high speed for about 1 minute.
Gently blend in- 2 tsp xanthan gum, 1 1/2 tsp alum free baking powder, 1/2 tsp baking soda, & 1/2 tsp Celtic Sea Salt.
If desired add 1/2 cup chopped nuts of choice, dried cranberries or dark chocolate nibs.
Place in well oiled or lined muffin tin. Once you place the muffin tin into the oven, increase temp to 350 in order to give a burst of heat. Bake at 350F for 20-25 minutes or until toothpick comes out clean. If you have empty muffin spaces, fill half way with water prior to baking. Rotate pan about halfway through for even browning if desired.
*Note on using coconut flour. If you increase the coconut flour in this recipe, increase the liquid by an equal amount or you’ll end up with a dry result. Coconut flour absorbs a lot of liquid. If you reduce or remove coconut flour, reduce the liquid by an equal amount.
**Almond flour should be gently packed into the measuring cup.
***I’m still experimenting with this recipe, so I’m sure updates will come. Please share your experience in the comments.