Banana Jam Muffins
Refined sugar-free, dairy-free, vegetarian, high fiber, heart-healthy, gluten free
Here is my one bowl recipe for gluten-, dairy- and refined sugar-free banana muffins. I make them so easy by using brown rice flour for the perfect crumb. Then I add in fresh walnuts for the perfect pairing to the bold flavor of bananas. Make sure your bananas are extra ripe to add that sweetness you crave. I use organic refined sugar-free jam and I usually eat mine while still hot from the oven.
Banana Jam Muffins
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
Wet
2 cups extra ripe bananas
1 and 1/3 cups coconut sugar
2 eggs
2/3 cup olive oil
Dry
2 and 1/2 cups brown rice flour
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts, coarse chopped
fruit jam
Makes 24 muffins
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Instructions
1. Preheat oven to 350ºF/180ºC. Grease two 12-cup cupcake tins liberally with olive oil or line them with cupcake papers.
2. Combine bananas, coconut sugar, eggs and olive oil in a large bowl. Using either a stand mixer or hand blender beat on medium speed until light in color, about 3 to 4 minutes.
3. Add into the wet ingredients: brown rice flour, baking powder, cinnamon, baking soda, salt and walnuts. Stir until just blended. Pour batter into cupcake tins. Bake for 16 minutes.
4. Enjoy muffins hot with a tablespoon of your favorite jam on top.
Photos by Brian Byllesby
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