Banana Poppy Seed Muffins
This combination of bananas and poppy seeds is delicious! The harmony of flavors along with the fluffy, moist texture, makes these banana poppy seed muffins a perfect breakfast choice!
Ingredients
- 1 ½ cups gfJules Certified Gluten Free All Purpose Flour (200g)
- ¾ cup quinoa flour (106g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup canola oil (79ml)
- 2 eggs
- ½ cup coconut sugar (78g)
- 1 cup coconut milk or other dairy free milk (230ml)
- 2 teaspoons almond extract
- 1 tablespoon poppy seeds
- 2 very ripe, medium sized bananas
Instructions
- First, preheat the oven to 350°F and line a muffin tin with paper cups.
- In a stand mixer or a large bowl with a hand mixer, add the bananas and mix until they are mashed.
- Next, add in the eggs, coconut sugar, oil, almond extract, poppy seeds, and coconut milk. Mix together on the low setting.
- Then add in the flours, baking soda, baking powder, and salt. Continue mixing on low speed until all ingredients are well incorporated and the batter thickens. Be careful not to over mix.
- Fill each muffin cup with the batter about 2/3 the way full, or use ¼ measuring cup to scoop and equally distribute.
- Place the muffins on the middle oven rack and bake for about 18-20 minutes, or until lightly golden brown and the tops spring back when touched.
- Finally, let the muffins cool for about 10 minutes before removing them from the muffin tin to a cooling rack.