Ingredients
Scale
- 3 1/2 c gluten free flour blend
- 1 1/2 tsp psyllium husk powder
- 1/2 c corn starch
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp salt
- 1 1/4 c sugar
- 3/4 c coconut oil, melted
- 4 eggs at room temperature, beaten lightly
- 2 tsp vanilla
- 1 1/3 c plain kefir (or filmjölk), substitute with buttermilk, at room temperature
- 3 c mashed bananas
- 1 c Nutella or Almond Cocoa Spread
- Muffin liners, cooking spray, or both
Instructions
- Preheat oven to 350 degrees. Prepare 2 – 12-cup muffin tins with liners or spray. Set aside.
- In large mixing bowl combine flour, psyllium husk powder, cornstarch, baking powder, baking soda, salt, and sugar. Whisk to combine.
- In a separate bowl combine eggs, vanilla, kefir, and mashed bananas. Stir into dry ingredients. Then stir in the melted coconut oil, a little at a time.
- Fill muffin tins half-way with batter. Using 2 spoons, drop a clump of the Almond Cocoa Spread into the center of each cup. Then top with remaining batter.
- Bake at 350 degrees for 18-20 minutes. Remove from oven and allow to cool in the muffin tin for 5 minutes before turning out onto wire rack to cool completely.
- Freezes easily.
