A recipe that's gluten-free and wholesome, but doesn't taste like it! I use lactose-free milk to make it as well.

Gallery

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
12
Yield:
12 muffins
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Rub 12 muffin cups with oil.

    Advertisement
  • Combine bananas, eggs, oats, coconut sugar, milk, coconut flour, salt, and vanilla extract in a blender; blend until smooth. Stir in raisins, cinnamon, and baking powder. Divide batter evenly among the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes.

Cook's Note:

Other milk substitutes can be used to make them dairy free.

Nutrition Facts

295 calories; protein 6.2g; carbohydrates 60.1g; fat 4.8g; cholesterol 64.4mg; sodium 321.4mg. Full Nutrition
Advertisement
Advertisement