Incorporating chopped banana into these light muffins lets you cut down on the amount of sweetener and fat needed and boosts each muffin’s nutritional might. If desired, try honey in place of agave.
2 cups chopped bananas
⅓ cup coconut oil, melted
½ cup agave syrup, preferably light grade
2 eggs or egg substitute
½ teaspoon pure vanilla or almond extract
2 cups gluten-free All-Purpose Flour Blend of choice
2 teaspoons baking powder
1teaspoon baking soda + a pinch more
1 teaspoon xanthan gum or guar gum
1 teaspoon ground ginger
¼ teaspoon salt
1. Preheat oven to 325 degrees. Grease 10 cups of a muffin tin.
2. Mash bananas with a fork or potato masher, leaving puree slightly clumpy. Mix with coconut oil, agave, eggs and vanilla or almond extract.
3. In a large bowl, combine remaining ingredients. Stir banana mixture into the dry ingredients and gently mix until combined.
4. Divide batter among 10 greased muffin cups. Place in preheated oven and bake for 28 minutes or until a toothpick comes out clean.
Each muffin contains 236 calories, 9g total fat, 7g saturated fat, 0g trans fat, 42mg cholesterol, 292mg sodium, 39g carbohydrate, 1g fiber, 2g protein.