Britt's Gluten Free Banana Muffins

Sooo..... Confession time.... 😳

I don't bake.

I don't like baking.

I'm pretty bad at baking.

Too many rules to follow.

Too much clean up.

Not my thing. 🤷‍♀️

But my sweet girls love to bake. They love to create. And as their Mom, I will never deny them that. 💜

So, on this rainy morning.... A Baking We Went! Such a mess... So much to clean up... IYKYK... 🤯

I often ask my bff's for baking recipes because (see above)... I don't bake. 🍪

This recipe is from Charlotte's Godmother, Aunt Brittany. 💕

I tweaked it a bit. Lowered the overall sugar, and added almond flour to help our bodies metabolize the sugar. ☑️

It's my healthier version of Britt's Gluten Free Banana Muffins, but all the glory goes to her.

Her love is the secret ingredient. 💜💜💜

Ingredients:

1/4 cup sugar

1/3 cup melted coconut oil

2 large eggs, beaten well

2 mashed bananas

1 teaspoon vanilla extract

3/4 cup almond flour

3/4 cup gluten free flour (I like King Arthur's)

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinamon

Directions:

Heat oven to 375 degrees. Spray bottoms of 12 regular-size muffin cups... or you can use liners.

Mix the sugar, oil, eggs and stir with whisk. Add in bananas and vanilla, whisk until combined.

Add in the flours, baking soda, salt, and cinnamon. Mix to combine.

Fill muffin cups to 3/4 full. (I use an ice cream scoop for this.)

Bake 15-20 minutes or until toothpick inserted in center comes out clean.

Remove muffins from pan to cool.

This one is important y'all.... Enjoy!