Wondering what to do with leftover bananas? If you're like me, you always have ripe bananas in your kitchen. I normally make my favorite banana bread or freeze them for smoothies but today I decided to make these Vegan, Gluten-free muffins! I brought them to my work and they were a HUGE hit! they're surprisingly moist and packed full of flavor. They're great plain AND with the peanut butter glaze. Try them out and tell me what you think!
1 3/4 Cup gluten-free flour (I used Trader Joes)
1 1/4 Cup sugar
1/2 Tbsp baking powder
1/4 tsp salt
1 Tbsp raw honey
2 very ripe bananas, mashed
1/2 Cup room temperature coconut oil
1/2 cup almond milk (or coconut)
2 tsp vanilla extract
For the peanut butter frosting:
1 Cup powdered sugar
2 Tbsp melted peanut butter
3 Tbsp almond milk (or any milk of choice)
1 tsp vanilla extract
1. Preheat oven to 400F. Grease a mini muffin tin. Set aside.
2. In a bowl, mix flour, sugar, baking powder, and salt. In a separate bowl, mash bananas and stir in coconut oil, milk, honey and vanilla until well blended. Make a well in dry ingredients and pour the wet mixture into the dry. Stir until just moistened.
3. With a large spoon, add mixture into the mini muffin tin. Bake for 8-10 minutes or until a toothpick inserted comes out clean.
4. While the muffins are baking, make the frosting. Mix together 1 Cup powdered sugar, 2 Tbsp of melted peanut butter, 3 Tbsp almond milk (or milk of choice) and 1 tsp vanilla extract.