barReVA Banana Muffins
I have made these mini muffins multiple times for my barre clients. With the use of gluten-free flours, a low-glycemic sweetener, and healthy fat in the form of coconut oil, they make a great blood sugar balancing snack. Can be eaten pre- or post-workout, or even when exercise isn't involved!
barReVA Banana Muffins
- 1/2 cup brown rice flour
- 1/2 cup amaranth flour
- 1/2 cup tapioca starch
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 2-3 ripe bananas
- 1 tsp vanilla
- 3 tablespoons coconut nectar (any other sweetener would work - maple syrup, honey etc)
- 2 tablespoons coconut oil, melted
- 1/2 tsp apple cider vinegar (optional, but helps with rising)
- 1 egg, beaten
Preheat over to 350 degrees. In a medium mixing bowl, add ripe bananas and use a fork to completely mash. Add the remaining wet ingredients (vanilla > egg). In a separate bowl or stand-up mixer, add dry ingredients (flours > cinnamon). Incorporate wet ingredients into bowl with dry and beat until batter is formed. Transfer to a greased muffin tin (or use liners). Bake*
*Cooking time will depend on mini muffins vs. regular. For mini, I let them cook 12 minutes. Regular muffins would probably be 18-22. Can also be made into banana bread with cook time 30-45 mins (check after 30). Either way, ensure edges have started to turn golden brown and toothpick comes out clean!
