Step-by-Step Guide to Make Perfect Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, jumbo & extra fluffy gluten-free banana breakfast muffins. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook jumbo & extra fluffy gluten-free banana breakfast muffins using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins:

1. Take 1 1/4 cups buckwheat flour
2. Make ready 1/4 cup coconut flour
3. Make ready 1 tsp ground cinnamon (can be heaping!)
4. Prepare 1 tsp baking powder
5. Get 1/2 tsp baking soda
6. Get 1/2 tsp xanthan gum
7. Make ready 1/4 tsp sea salt
8. Take 1/4 coconut sugar
9. Take 1 1/3 cups mashed bananas (3 large ripe bananas)
10. Make ready 1/4 cup coconut oil
11. Take 2 eggs
12. Take 1 tsp vanilla
13. Get 1 small handful of oats

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Steps to make Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins:

1. Mix the dry ingredients together (buckwheat flour, coconut flour, ground cinnamon, baking powder, baking soda, xanthan gum, sea salt, coconut sugar).
2. In a separate bowl, mash the bananas with a fork until relatively smooth with few lumps. Add in the vanilla and coconut oil. Mix well.
3. Whisk eggs in another bowl and add whisked eggs to the banana mixture. Mix together well. Then add mixed egg + banana mixture to the dry ingredients. Use a silicone spatula to mix and fold ingredients. The mixture should feel soft and fluffy at this point.
4. Grease a silicone muffin tray with coconut oil. Fill mixture nearly to the top but leave a tiny bit of room (because these bad boys will expand enormously)! Sprinkle with oats.
5. Bake at 180°C for 30 minutes. Let cool and serve!

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