Gluten Free Banana Nut Muffins

Love Bananas!! Since my daughter is trying to stay away from gluten I decided to do some substitutions to this recipe I found online. This recipe originally had whole wheat flour, and I used a combination of millet and quinoa flour instead. As well, I used Himalayan salt rather then regular salt, and used Maple Syrup rather then sucanat. The muffin is a little more moist using the Maple Syrup and the choice of flours made the texture a little different. Nonetheless, they were a big hit at my house, and no one complained. Awesome with a little butter!

I used mostly organic ingredients, and if really sensitive/intolerant to gluten, please ensure the ingredients are labelled Gluten Free.

This recipe yields only 6 muffins. 

Ingredients

1/4 cup Coconut Oil (best to warm it a little- but not completed melted)
1/2 cup Maple Syrup
1 Egg
1 cup mashed Bananas
1/2 tsp. Vanilla Extract
1/2 cup Quinoa Flour
1/2 cup Millet Flour
3/4 tsp Baking Powder
1/4 tsp. Himalayan Salt
1/8 tsp. Baking Soda
1/2 tsp. ground Cinnamon
1/4 cup chopped Walnuts

Preheat oven to 350 degrees

In a large bowl combine the Coconut Oil and Maple Syrup with a mixer. Mix in the Egg, mashed Banana, and Vanilla.

In a smaller bowl, add the Quinoa and Millet Flour together. Combine well.

Add in the Baking Powder, Himalayan Salt, Baking Soda, and cinnamon to the flour mixture and mix well.

Add the dry ingredients to the large bowl containing the wet ingredients. Stir until moistened. Fold in the Walnuts.

Grease 6 Muffin Tins. (I used Organic Butter to grease mine).

Bake for approx. 25-30 minutes. Let cool before removing.