Banana Muffins (Grain-free, Vegan)

Ingredients

3 large or 4 small bananas

1/2 cup Swerve granulated sugar (or sugar of choice)

1 flax egg (1 Tbsp ground flax mixed with 2 Tbsp water or 1 egg)

1/3 cup ghee (or vegan butter such as Earth Balance)

1 tsp baking soda

1 tsp baking powder

1 tsp sea salt or Real Salt

1 1/2 cups grain free flour (or gluten-free flour blend)*

Directions

Line a 12 count muffin tin with liners (or spray the tin) and set aside.

Using a stand mixer (like my KitchenAid mixer) or a mixing bowl, add your bananas and mash them well.

Add Swerve, flax egg, and ghee/butter. Mix until combined.

Add remaining ingredients and blend until well mixed. Divide batter among the 12 muffin tins. (Mine were filled pretty full but they didn’t bake over).

If desired, top with chopped walnuts or chocolate chips.

Bake for 20-22 minutes at 350 degrees, or until golden brown on top and toothpick comes out clean.

Let muffins cool in the muffin tin for about 20 minutes and then transfer to a wire rack to cool completely.

* I used a small 1/2 cup buckwheat flour, small 1/2 cup walnut flour, small 1/2 cup potato starch, 2.5 Tbsp arrowroot powder and these turned out amazing! My daughter thought they tasted like the batter of blueberry muffins. So next time I will add blueberries to the batter.

Other possible add-ins would be: walnut pieces, cacao nibs or Enjoy Life mini chocolate chips, sprinkles

Recipe adapted from thebigmansworld Foodproof Banana Muffins