Steps to Make Speedy Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, jumbo & extra fluffy gluten-free banana breakfast muffins. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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To get started with this recipe, we have to first prepare a few components. You can cook jumbo & extra fluffy gluten-free banana breakfast muffins using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins:

1. Take 1 1/4 cups buckwheat flour
2. Prepare 1/4 cup coconut flour
3. Make ready 1 tsp ground cinnamon (can be heaping!)
4. Get 1 tsp baking powder
5. Get 1/2 tsp baking soda
6. Get 1/2 tsp xanthan gum
7. Make ready 1/4 tsp sea salt
8. Make ready 1/4 cup coconut sugar
9. Take 1 1/3 cups mashed bananas (3 large ripe bananas)
10. Get 1/4 cup coconut oil
11. Make ready 2 eggs
12. Make ready 1 tsp vanilla
13. Prepare 1 small handful of oats

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Instructions to make Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins:

1. Mix the dry ingredients together (buckwheat flour, coconut flour, ground cinnamon, baking powder, baking soda, xanthan gum, sea salt, coconut sugar).
2. 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.
3. 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.
4. 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.
5. Bake at 180°C for 30 minutes. Let cool and serve!

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