These muffins are absolutely delicious and taste like they are chalk-full of butter, when really, they're guilt free! I also used a technique I came across to help the muffins get more of a 'rise', which is often hard to find in gluten free baked goods. The trick is to bake the muffins at 400 degrees, which allows them to have more of a dome look.
These muffins are absolutely delicious and taste like they are chalk-full of butter, when really, they're guilt free!
I apologize for the horribly lit images, I made these one evening and my wonderful daylight was gone. On top of that, these muffins were practically gone by morning and I didn't have a chance to re-shoot.
Ingredients:
1 cup brown rice flour
1 cup almond meal
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon baking soda
2 very ripe bananas, mashed
1 tablespoon honey
1 teaspoon vanilla
1/4 cup mashed/pureed avocado
1/4 cup coconut oil
2 eggs (room temp)
1 cup coconut palm sugar
6 tablespoons room temp almond milk
Preheat oven to 400 degrees. In a bowl, mash/mix together bananas, honey, vanilla, avocado, and coconut oil until mixed well. Whisk in eggs, coconut palm sugar, and almond milk and set aside.
In a separate bowl combine brown rice flour, almond meal, cinnamon, salt, and baking soda.
Pour wet ingredients over dry and mix until just combined, do not over mix.
Pour into greased muffin tins and bake for 15 minutes, or until a toothpick once inserted comes out clean.
