Paleo Cinnamon Bun Banana Muffins Recipe

These Cinnamon Bun Banana Muffins are the right wholesome deal with. They’re loaded with banana taste and a candy cinnamon swirl, and so they take simply 5 minutes to prep!

Simple Gluten Free Banana Muffins

These Cinnamon Bun Banana Muffins are the right breakfast, snack, and even dessert.

They’re easy to make, paleo-friendly, gluten-free, refined sugar-free, and dairy-free…Oh, and so they additionally make your kitchen scent wonderful!

Whip up a giant batch of those paleo banana muffins and preserve them available for fast snacks all week lengthy. Everybody will love them!

Elements Wanted:

• Flour: We’re utilizing my belief almond flour and coconut flour mix for the right construction and texture.
• Salt
• Baking Soda: The baking soda retains the muffins gentle and fluffy.
• Coconut Oil: You should use melted coconut oil or swap it out for an equal quantity of grass-fed butter.
• Eggs
• Honey: My pure sweetener of selection. I like to recommend pure natural honey.
• Vanilla Extract: Provides taste depth and a contact of additional sweetness.
• Banana: You’ll want 1 ripe banana, mashed.
• Cinnamon Swirl: cinnamon, maple syrup, coconut oil.

The best way to Make Wholesome Banana Muffins

This banana muffin recipe is so simple as it will get!

1. Mix the dry components: In a bowl, combine collectively each flours, baking soda, and salt.
2. Add the moist components: In a separate bowl, mix the egg, melted coconut oil, vanilla, honey, and mashed banana. Pour the moist components into the dry components and blend nicely.
3. Add the swirl: Portion the batter out right into a lined muffin tin. In a bowl, combine collectively the cinnamon swirl components, then prime every muffin with 1 teaspoon of the combination. Use a toothpick to swirl it into the batter.
4. Bake: Bake the muffins at 350ºF till a toothpick comes out of the middle clear.

Why Are Banana Muffins Dry?

Dry muffins no extra! Listed below are a number of of my tricks to baking completely comfortable, moist, and fluffy muffins:

• Measure the flour rigorously. An excessive amount of flour equals dry muffins. To make sure an correct flour measurement, I like to recommend spooning it right into a measuring cup, the leveling it off gently together with your finger. This prevents it from getting packed in.
• Don’t over-bake. We wish to bake the muffins for lengthy sufficient that they prepare dinner during, however not so lengthy that you find yourself drying up the moisture. I like to recommend checking them at 20 minutes, then solely including time as wanted.

Variations

• Add nuts. Who doesn’t love a banana nut muffin? To present your muffins a nutty, crunchy twist, toss in a handful of chopped walnuts or pecans.
• Make them chocolatey. Add a scoop of your favourite chocolate chips to make your muffins a little bit sweeter.
• Add fruit. Strive mixing in a handful of contemporary or frozen blueberries or raspberries. You possibly can additionally add dried fruit like raisins or dried cranberries.

The best way to Retailer

Leftover gluten free banana muffins might be saved in an hermetic container at room temperature for as much as 4 days, within the fridge for as much as every week, or within the freezer for as much as 2 months.

To take pleasure in once more, thaw in a single day if frozen or microwave to heat.

Extra Wholesome Paleo Muffin Recipes to Strive

Watch the video right here:

For the muffin:

• 1 cup blanched almond flour
• 2 teaspoons coconut flour
• 1/8 teaspoon salt
• 1/4 teaspoon baking soda
• 3 tablespoon coconut oil melted
• 2 eggs
• 3 tablespoons natural pure honey
• 1 teaspoon natural vanilla extract
• 1 ripe banana mashed

For the Cinnamon Swirl:

• 2 tablespoon cinnamon
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil melted or grass-fed butter, melted

• Preheat oven to 350°F and line muffin tin with muffin liners.
• In bowl mix almond flour, coconut flour, baking soda, and salt.

• In a separate bowl mix egg, melted coconut oil or grass-fed butter, vanilla, honey, and mashed banana and blend nicely. I mash banana with a potato masher.

• Mix moist and dry components.

• Fill muffin tins 3/4 of the way in which. High every muffin with 1 teaspoon of the cinnamon swirl combination and blend with a toothpick.

• Bake for about 20-25 minutes or till a toothpick comes out clear.

Energy: 153kcalCarbohydrates: 14gProtein: 2.2gFats: 10gSaturated Fats: 6gLdl cholesterol: 36mgSodium: 120mgFiber: 2gSugar: 9g