Easiest Way to Prepare Speedy Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, jumbo & extra fluffy gluten-free banana breakfast muffins. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this recipe, we must prepare a few components. You can cook jumbo & extra fluffy gluten-free banana breakfast muffins using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins:

1. Get buckwheat flour
2. Prepare coconut flour
3. Prepare ground cinnamon (can be heaping!)
4. Prepare baking powder
5. Prepare baking soda
6. Take xanthan gum
7. Get sea salt
8. Make ready coconut sugar
9. Take mashed bananas (3 large ripe bananas)
10. Get coconut oil
11. Make ready eggs
12. Take vanilla
13. Take small handful of oats

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Instructions to make Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins:

1. Mix the dry ingredients together (buckwheat flour, coconut flour, ground cinnamon, baking powder, baking soda, xanthan gum, sea salt, coconut sugar).
2. In a separate bowl, mash the bananas with a fork until relatively smooth with few lumps. Add in the vanilla and coconut oil. Mix well.
3. Whisk eggs in another bowl and add whisked eggs to the banana mixture. Mix together well. Then add mixed egg + banana mixture to the dry ingredients. Use a silicone spatula to mix and fold ingredients. The mixture should feel soft and fluffy at this point.
4. Grease a silicone muffin tray with coconut oil. Fill mixture nearly to the top but leave a tiny bit of room (because these bad boys will expand enormously)! Sprinkle with oats.
5. Bake at 180°C for 30 minutes. Let cool and serve!

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