Steps to Make Quick Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, jumbo & extra fluffy gluten-free banana breakfast muffins. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins is something that I’ve loved my whole life. They are fine and they look wonderful.

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

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

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

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Instructions 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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