I can’t even describe the perfection of these muffins – you’ve got to try them!
Fluffy, moist, and perfectly sweet… the clove shines through so beautifully.
I highly recommend the mini muffins over doing full-sized muffins: gluten-free baking responds much more effectively to small portion sizes cooked low and slow.
Makes 48 mini muffins or 24 regular muffins
- 9 bananas, mashed
- 1 cup plant milk + 1 tbsp apple cider vinegar
- 2 tbsp avocado oil
- 1 cup maple syrup
- 1 cup almond flour
- 3 cups brown rice flour
- ¼ cup arrowroot flour
- ¼ cup tapioca flour
- ½ tsp xanthan gum
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground clove
- ½ tsp ground allspice
- coconut oil for greasing
1. Preheat oven to 325F and grease a 48-count mini muffin tray with coconut oil.
2. In a large bowl, mash the bananas and whisk them together with the milk + vinegar, oil, and maple syrup.
3. In a separate large bowl, whisk together all of the dry ingredients from almond flour to allspice.
4. Pour ⅓ of the dry mixture into the wet mixture and start to bring together with a silicon spatula or wooden spoon. Once it’s mostly mixed, pour another ⅓ of the dry mixture in and continue folding and stirring together. Pour the last ⅓ of the dry mixture in and mix until just thoroughly combined, with some small lumps.
5. Spoon about 2 tbsp of batter into each mini muffin cup (4 tbsp for regular size muffins). Bake at 325 F for 40-45 minutes, or until firm on top and toothpick inserted comes out clean (50-55 minutes or more for regular size muffins).
6. Let cool for 5 minutes before transferring to a cooling rack. Let cool for at least 30 minutes before eating – gluten free baked goods get firmer as they cool.