Ingredients
Units
Scale
- 1/2 cup coconut oil
- 1 cup cane sugar, unrefined ( or regular sugar if desired)
- 3 teaspoons stevia powder ( or any no calorie sweetener that measures equally like sugar)
- 3 large eggs
- 2 tablespoons flax seed meal
- 1 and 1/2 cup mashed banana ( about 3 medium)
- 1 tsp. vanilla
- 1 cup brown rice blend ( see my Guide to Gluten Free Flours)
- 1/2 cup coconut flour
- 1/2 cup millet flour ( you can substitute sorghum flour here)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
Instructions
- Cream coconut oil and sweeteners.
- Add eggs, flax seed meal,vanilla, and mashed banana and blend well.
- Combine the flours, soda, baking powder, and xanthan gum in a separate bowl. Stir to blend together.
- Add the dry ingredients to the wet ingredients, and mix until just combined. To make tender muffins, don't over-mix.
- Spray the desired pans with cooking spray - even if you're using silicone cups I still spray them with a little cooking spray.
- Bake at 350 degrees for 10-15 minutes, depending on the pans you use. Check them by touching the tops lightly - if they spring back, they are done.
Notes
Feel free to add some chocolate chips or some chopped walnuts!
You can experiment a little with the sugars if you'd like - try this recipe with 3/4 cup sugar instead of the full cup, and increase the stevia by another teaspoon. However, I have tested this recipe a lot, and this version is my family's favorite. Check the nutrition label - it's pretty healthy as is 🙂
Nutrition
- Serving Size: 1 muffin
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol: