Recipe: Perfect Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins

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Ingredients of Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins

You need 1 1/4 cups of buckwheat flour.
It's 1/4 cup of coconut flour.
You need 1 tsp of ground cinnamon (can be heaping!).
You need 1 tsp of baking powder.
It's 1/2 tsp of baking soda.
You need 1/2 tsp of xanthan gum.
Prepare 1/4 tsp of sea salt.
Prepare 1/4 cup of coconut sugar.
Prepare 1 1/3 cups of mashed bananas (3 large ripe bananas).
Prepare 1/4 cup of coconut oil.
Prepare 2 of eggs.
Prepare 1 tsp of vanilla.
You need 1 of small handful of oats.

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Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins instructions

Mix the dry ingredients together (buckwheat flour, coconut flour, ground cinnamon, baking powder, baking soda, xanthan gum, sea salt, coconut sugar)..
In a separate bowl, mash the bananas with a fork until relatively smooth with few lumps. Add in the vanilla and coconut oil. Mix well..
Whisk eggs in another bowl and add whisked eggs to the banana mixture. Mix together well. Then add mixed egg + banana mixture to the dry ingredients. Use a silicone spatula to mix and fold ingredients. The mixture should feel soft and fluffy at this point..
Grease a silicone muffin tray with coconut oil. Fill mixture nearly to the top but leave a tiny bit of room (because these bad boys will expand enormously)! Sprinkle with oats..
Bake at 180°C for 30 minutes. Let cool and serve!.

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