These gluten free muffins are delicious.
The banana and coconut add a nice tropical twist to this muffin recipe. The addition of stevia instead of sugar to sweeten the muffins makes this a great diabetic recipe too.
3tablespoonsgrapeseed oil, or good vegetable oil of your choice
Preheat the oven to 350°F (180°C). Line a 12 cup muffin tin with paper muffin liners.
Place the almond meal, baking soda, baking powder and arrowroot flour in a bowl and stir well to combine.
In a separate bowl, use an electric mixer to blend the eggs until they are pale and fluffy, about one minute. Stir in the mashed banana, grapeseed oil, coconut milk and Stevia. Pour this wet mixture into the dry ingredient mixture and mix just until combined.
Spoon the batter into the lined muffin cups and bake for 15 minutes, or until the muffins have set.
If you don't have coconut milk, substitute almond milk. The muffins will still be delicious.
To test if the muffins are done insert a toothpick into the center. If the toothpick comes out clean, without any runny batter still attached to it, the muffins are baked and ready.
Use aluminium free baking soda if at all possible. You can get it in most bulk stores if it's not in your local grocery store.