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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, jumbo & extra fluffy gluten-free banana breakfast muffins. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. 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. Prepare 1 1/4 cups buckwheat flour
2. Prepare 1/4 cup coconut flour
3. Take 1 tsp ground cinnamon (can be heaping!)
4. Get 1 tsp baking powder
5. Take 1/2 tsp baking soda
6. Prepare 1/2 tsp xanthan gum
7. Take 1/4 tsp sea salt
8. Prepare 1/4 coconut sugar
9. Make ready 1 1/3 cups mashed bananas (3 large ripe bananas)
10. Make ready 1/4 cup coconut oil
11. Get 2 eggs
12. Take 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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