Gluten-Free No Added Sugar Banana Muffin Recipe

Healthy Banana Muffin Recipe
Gluten-Free. Dairy-Free, Oil-Free
No Added Sweetener Needed

Amazing! High in *Probiotics. Satisfying with NO ADDED
Sweetener! Just black overripe Bananas. Light,
fluffy, surprisingly moist Muffins. Makes 12 regular
size Muffins. Total Time 30 minutes.
Banana cake from (approx. 1-1/2 cups) 4-Bananas!

A healthy breakfast Recipe with optional Chocolate
Chips and/or Dried Fruit and chopped nuts. *An
important and enjoyable contribution to gut health.
A Healthy Dairy-Free Snack or Dessert Anytime.

Surprisingly Moist, and addictive! An irresistible
flavor and bakery-style texture, they are everything
you could ever want in a muffin.

These are our muffins breakfast. My husband must
have one everyday with chocolate chips!  I prefer
either dried or frozen fruit in mine instead.

This recipe can also suit various special diets,
gluten free, soy free, oil free, dairy free,
low fat, and nut free and no added sweetener.

Adapted from my Healthy Banana Bread

WET Ingredients 

1/4 cup oil (or applesauce for oil-free)
1/4 cup unsweetened applesauce 
*2 eggs beaten
3-4 (black) over-ripe bananas about 1-1/3 cups
1/4 cup
Buttermilk Substitute

put 1 tsp. vinegar in a measuring cup.
Fill to 1/4 cup line with coconut cream or
non-dairy milk, let sit 5-10 minutes until thickened. .

DRY Ingredients
1-3/4 cups oat flour
1/2 cup tapioca (starch/flour)
1 tsp. xanthan gum (optional, but helps it bind)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

OPTIONAL: 1/4 tsp nutmeg,
1 tsp. ground cinnamon
If you wish
(up to 1/2 cup coconut sugar)

Instructions

(Usually, banana gives enough sweetness).

Skip this if not adding sugar.
If adding sugar:
In a large bowl, beat sugar and oil together with an
electric mixer until light and fluffy and well-combined.
To beat by hand, use a deep bowl, tilted slightly, and a
wooden spoon.

*To Add Extra Lightness
To Muffins, Cakes, and Breads
Separate the eggs.  Whip the egg whites. Fold them in at the
end of the batter-making process. This will add more lightness
to the muffins, especially if you’re using oat flour.

In a large bowl, whisk wet ingredients together first, and set
aside for 10 minutes.

Preheat oven to 400º F, (175 degrees C)
Grease a muffin tin or line a muffin tin with oiled paper liners.

In a new bowl
Stir together all remaining dry ingredients. I divide this in
half to include 1/2 cup chopped dried fruit in 6 wells,
and 1/2 cup chocolate chips in the other 6 wells.
(Add 1/4 tsp cinnamon if you wish).

 Pour dry into wet,
Stir until just evenly mixed (thick but not dough). Don’t overmix.
Spoon the batter into the greased wells or muffin liners, filling
each 3/4 full. If batter is runny enough to pour, add more oat flour,
a tablespoon-at-a-time, until thickened.

The only problem I ever encountered with muffins is that they
shrink or sink. It doesn’t harm them, but I don’t like how they
look. They do that when they have too much liquid.

Place muffin tins on the center rack. Turn oven down to 350ºF
Bake19-20 minutes or until muffins have domed and a toothpick
inserted into the center of a muffin comes out mostly clean.

Let cool. (I’ve found that if you loosely cover overnight, either on
the counter or refrigerated, the liners then peel off easily, and
flavor and texture are even better, too!)

*An important and enjoyable contribution to gut health.

Pre-biotics are live bacteria that improve gut health through
the microbiome and pro-biotics are, essentially, food for these
bacteria. Probiotics come from fermented foods and prebiotics
come from fiber. Studies show that the consumption of prebiotics
and probiotics can effectively treat eczema in some people.

Sources of pre-biotics include: legumes, oats, bananas, and
berries. Foods high in pro-biotics include sauerkraut, kimchi,
kefir, yogurt, and kombucha.
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