Learn how to make delicious gluten free mini banana muffins with Cooking with Ally. Easy recipe for a healthy and tasty treat!
Delicious Gluten Free Treats for Breakfast or Snack Time
Introducing the FIRST Cooking with Ally healthy recipe series! In this video, you’ll learn how to make gluten-free mini banana muffins that are perfect for a quick snack, lunchboxes, or a sweet treat any time of day. These adorable mini muffins are easy to make and delicious to eat, making them a great addition to your recipe collection.
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Bite-Sized Bliss: Ally’s Easy Gluten-Free Banana Muffins
welcome back to my channel my name is Alison and today we’re making some delicious gluten-free banana muffins if you haven’t done it yet make sure to tap the Subscribe button and the bell to stay notified with the latest videos all the ingredients you need are listed in the caption or you can follow the list.
Right here we’re making these mini size so they’re perfect for after school snack for the kiddos or you can have them for breakfast so when you’re ready let’s go ahead and get started before we begin make sure you have a large bowl to mix everything in and a handheld mixer you also have the option to do all this in a blender okay so when.
You’re ready let’s go ahead and start with the bananas we’re going to begin with 1 and 1/2 mashed bananas put them in the bowl a tablespoon of honey and honestly I do like to eyeball it but if you’re a measurer go ahead and get your tablespoon out but this is going to actually substitute the sweetness for regular sugar so there’s no added sugar.
In this recipe at all which makes it really great coming up we have vanilla and we’re going to do 3/4 teaspoon this one I am going to measure let’s go ahead and take it we do a half and then another partial of that one right so 3/4 of that and finally 1 tbspoon of melted coconut oil and.
Incorporate that all together with your mixer once that mixed let’s go ahead and add our dry ingredients we have one cup of almond flour now if you really don’t like almond flour you can definitely substitute regular flour or whole wheat flour but for today’s recipe to make this gluten-free I’m going to go ahead and use almond so measure out one.
Cup and you’re going to put it in that same bowl with the wet ingredients and then once you have that I using tap yoka flour today so again another substitute for this is cassava flour cauliflower cauliflower flour or coconut flour but this is just what I have on hand at home so this is going to be one4 cup and you’re you’re going to.
Notice that this is very very light so this is going to what’s make your muffins super light and Airy and if you do are using coconut flour you might have a little extra coconut flavor to it which you feel like coconut that’s great and we’re going to go ahead and put 3/4 tpoon of baking soda and I’m going to be just shy of the one teaspoon.
Measure that I have here that’s going to let your muffins rise so they’re not completely flat a little dash of cinnamon to your tasting like cinnamon so I add a lot and I am adding a little bit of salt and this is going to balance out that sweetness so you can put as much a little as you like but I’m doing a very little bit and then we’re going.
To go ahead and blend that all together again all right so once you have that scrape down the sides again and then just stir it all together once you’re done mixing go ahead and grab your mini muffin tins or or if you want to use full that’s fine as well and make sure to spray it with some non-stick spray.
Baking spray um coconut oil whatever you have now you’re going to fill this till about 2/3 of the way full I’m just going to use a little spoon and start filling these up now they are going to puff up just a little bit so you don’t want to go all the way to the top so I think 2/3 full is a perfect amount I did make this.
Recipe a few weeks ago for my son and he loved them I was actually pleasantly surprised cuz I wasn’t sure how he was going to take to the almond flour substitute for regular flour but he really liked them and he asked me to make them again so I’m actually going to make this batch for him for after school when he comes home today but these are a.
Great family snack um as well as for yourself you can easily freeze them I freeze most of my baked goods whether it’s cookies or muffins um and I find that as long as you either wrap them up and you know put them in a baggie it keeps them really well and you you don’t get that freezer burn all right I’m on my last one go.
Ahead and scrape this off to get everything in there and then if you have any leftover batter you can kind of top off any ones that look a little shorter I need to just clean up my area a bit and one that went overboard all right this is going to go into a 350°.
Oven for 9 to 11 minutes once it’s done go ahead and take a toothpick and test the middle to make sure it comes out clean while the muffins are baking let me tell you about my new favorite nutrition Tracker app trist is a personalized nutrition tracker right at your fingertips this isn’t your average.
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Better choices with each meal my timer just went off so let’s check them out they look pretty good let’s go ahead and let them cool and then we’ll try one out these are so yummy and you can feel good about giving these to your family or eating them yourselves make sure to check out the recipe in the caption and in my blog let me know in the comments.
If there’s any other recipes you want me to try enjoy the rest of your day
