Recipe of Favorite Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, jumbo & extra fluffy gluten-free banana breakfast muffins. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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To get started with this recipe, we must 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 it.

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

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

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Steps 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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