GF PIP3
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Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
6
Low
Nutrition per serving
Calories97.7 kcal (5%)
Total Fat5.6 g (8%)
Carbs12.4 g (5%)
Sugars7.3 g (8%)
Protein2.1 g (4%)
Sodium91.6 mg (5%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
24 servings
300gbananas
large ripe, mashed
3eggs
large, extra egg helps bind the gluten-free batter
½ cupbrown sugar
or coconut sugar
⅓ cupbutter
melted, or neutral oil
5mlvanilla extract
¾ cupgluten-free oat flour
½ cupalmond flour
8gtapioca starch
helps mimic wheat flour’s softness
⅓ cupoat fiber
to match the fiber content of the regular version
5gbaking soda
2gbaking powder
1gcinnamon
optional
1gsalt
½ cupmini chocolate chips
Instructions
Step 1
Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease lightly.
Step 2
Mix wet ingredients: In a bowl, whisk together mashed bananas, eggs, brown sugar, melted butter, and vanilla until smooth.
Step 3
Combine dry ingredients: In another bowl, whisk together oat flour, almond flour, tapioca starch, oat fiber, baking soda, baking powder, cinnamon, and salt.
Step 4
Mix: Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Fold in chocolate chips.
Step 5
Fill muffin tin: Divide batter evenly into 12 muffin cups (for standard muffins) or 24 mini muffin cups.
Step 6
Bake:
Standard muffins: 18-22 minutes
Mini muffins: 12-14 minutes
Muffins are done when a toothpick inserted in the center comes out clean.
Step 7
Muffins are done when a toothpick inserted in the center comes out clean.
Step 8
Cool & Enjoy: Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
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