What can you do with those over-ripe bananas on your counter? Make muffins! These muffins are great for breakfast, snack, or dessert. This is a quick recipe if you organize your ingredients ahead of time. About 15 mins of prep and 15 minutes to bake. This grain free/gluten free recipe uses organic green banana flour. Remember, these flours cook quickly. Set a timer and stand nearby. They will continue to bake when you remove them from the oven to cool.

Ingredients:

For Muffin Topping:

  • 1/3 Cup Organic Brown Sugar
  • 2 Tbsp Organic Green Banana Flour
  • 1/8 tsp Ground Cinnamon
  • 1 Tbsp Softened Butter or Ghee
  • 2 Tbsp Chopped Nuts or Seeds (Optional)

 

Muffins:

  • 1 ½ Cup Organic Green Banana Flour
  • ½ tsp Salt
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 3 Ripe Banana Mashed
  • ½ Cup Organic Sugar
  • 1 Egg Lightly Beaten
  • ⅓  Cup Butter Melted or Ghee
  • ½ Cup Dark Chocolate Chips (Optional)
  • ½ Cup Chopped Pecans (Optional)
    Flourless Chocolate Cake

    Directions:

    Step 1: Preheat the oven to 350 degrees, Grease or line a 12-muffin tin

    Step 2: In a small bowl, combine all the muffin topping ingredients until crumbly using a fork or an electric mixer. Set aside.

    Step 3: In a sifter or a wire screen strainer, sift together the banana flour, salt, baking powder and baking soda into a medium sized bowl

    Step 4: In a large bowl, use a mixer to combine the bananas, sugar, egg and melted butter.

    Step 5: Slowly, hand stir the dry ingredients into wet ingredients until just combined.

    Optional enhancers:  stir in chocolate chips and pecans

    Step 6: Pour batter into lined muffin/cupcake tins.  Fill up cups ¾ of the way and top with crumble mixture.

    Step 7: Bake for 15-18 minutes. Stay close to the oven and check for doneness at 15 minutes.  Be careful not to overcook.