We had some bananas that were going to be over riped and so making banana muffins or cakes would be perfect. Blessed to have a Trader Joe’s near us (affordable organic/gluten-free stuff), I decided to use gluten-free and organic ingredients. While I have always been baking, using a different variation of flour was something new to me.. But I experimented and it was surprisingly good!
In my recipe here, I’ll be posting the Gluten-Free version, it’s entirely up to you as to whether you will want to purchase them organic or not. I know Organic is super expensive in Singapore 😫.
Airfryer directions below the post!
12 Muffins | 30 mins | Gluten-Free
- 1 cup Gluten-Free Flour
- 1 cup Almond Flour (or Coconut Flour)
- 1/4 cup Chia Seeds; blended
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 Large Eggs
- 6 tbsp Unsalted Butter; softened (or 1/2 cup Coconut/Sunflower Oil)
- 1/2 cup/4oz Apple Sauce (or Cane/Coconut Sugar)
- 1 tbsp Raw Honey (or normal Honey)
- 1 tbsp Grade A Maple Syrup
- 1/2 cup Almond Milk (or Coconut Milk)
- 1 tsp Vanilla Extract
- 2 Del-Monte Bananas
- 1/2 cup Semi-Sweet Chocolate Chips optional
- Preheat oven to 350 degrees Fahrenheit or 180 degree Celcius.
- In bowl A, mix Almond Flour, Gluten-Free Flour, blended Chia Seeds, Baking Soda and Salt.
- In bowl B, blend Eggs, Butter, Almond Milk and Vanilla Extract.
- Mash in Bananas.
- Add dry items from bowl A gradually and mix well.
- Add Apple Sauce, Honey and Maple Syrup. Mix well.
- Fold in Chocolate Chips.
- Scoop into oiled muffin tray. Cupcake liners are optional.
- Bake for 18-20 minutes.
- It is important to use trays and not let your batter sit in filmsy paper liners. Gluten-free items will not hold well and liners are too filmsy.
- If using the Airfryer, you can use firm paper cups (picture below). Preheat Airfryer to 350 degrees Fahrenheit or 180 degree Celcius. Use steps 2-7. Airfry for 9 mins then lower temperature to 320 degrees Fahrenheit or 160 degree Celcius and Airfry for another 6 mins.