Gluten-free, lightly sweet, and full of tasty berries these muffins get a nicely moist texture from coconut butter, rather peanut butter or nut butters.
Gluten Free Banana Berry Muffins
- ¼ cup milk (dairy or non-dairy)
- ½ cup pure maple syrup
- ½ cup coconut butter
- 2 ripe bananas
- 2 large eggs, room temperature
- 2¼ cups gluten-free rolled oats
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup chopped fresh strawberries or blueberries
Preheat oven to 350°, line a 12 count muffin tin with parchment paper liners. Add everything but berries to a high-speed blender, process until smooth, tamping as needed.
Scrape batter out into a small mixing bowl, gently stir in berries.
Divide batter into muffin tin.
Bake for about 35 minutes, until muffins look done. Let cool for a few minutes, then transfer to a cooling rack. Muffins may feel soft, but firm up with cooling.
Makes 12 muffins.
Coconut butter measure best if slightly warmed up, so it is smooth. A quick 20 to 30 seconds in the microwave helps.
Muffins freeze well.