Gluten-Free Banana Muffins Recipe with L-Spread

Get ready to fall in love with our Gluten-Free Banana Muffins – a fluffy and flavorful hug in every bite! These golden treats are made even more irresistible with our secret ingredient: the amazing L-Spread. Packed with goodness, these muffins not only satisfy your cravings but also promise a delightful journey with each mouthwatering bite! 

•  Prep Time: 10 minutes 
• Cook Time: 20 minutes  
• Servings: 12 muffins 

Ingredients 

Wet Ingredients 

• 3 medium bananas - mashed 
• 2 eggs 
• ¼ cup pure maple syrup 
• 2 teaspoons vanilla extract 

Dry Ingredients 

• 1 cup packed fine blanched almond flour 
• 1 cup gluten free oat flour 
• 1 teaspoon baking powder 
• ½ teaspoon cinnamon 
• ¼ teaspoon salt 

Chocolate Filling & Chocolate Drizzle 

• ½ cup L-Spread mixed with 4 tablespoons warm coconut oil to drizzle on top 
• ½ cup L-Spread to include a dollop of L-Spread in the center of each banana muffin 

Instructions 

• Preheat oven to 350 degrees F. Line a muffin tin with 10 muffin liners.  
• In a large bowl, mix together mashed banana, eggs, maple syrup and vanilla extract until smooth.  
• In a separate large bowl, whisk together the almond flour, oat flour, baking powder, cinnamon and salt until well combined.  
• Add dry ingredient to wet ingredients.  
• Divide ½ of the batter evenly between liners.  
• Add a dollop of L-spread to the center of each muffin.  
• Divide the second half of the batter amongst the 12 muffins, covering the chocolate spread. 
• You can also include walnuts on top if desired! 
• Bake for 20-25 minutes or until knife comes out mostly clean.  
• Transfer muffins to a wire rack to allow them to cool.  
• While the muffins are cooling, melt your coconut oil and mix well with your L-Spread.  
• Drizzle your chocolate sauce over your banana muffins. You can be very liberal, depending on how much of a chocolate coating you prefer.  
• Enjoy!