Gluten Free Almond and Fig Butter Filled Banana Muffins
 
Prep time
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For a sweet breakfast or snack on the go, make these Gluten Free Almond and Fig Butter Filled Banana Muffins. They are filled with whole grains and low in sugar for a guilt free treat.
Author:
Recipe type: Bread
Serves: 8 muffins
Ingredients
  • ⅓ cup olive oil
  • ¾ cup coconut sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1¼ cups mashed bananas (3-4)
  • ½ teaspoon ground cinnamon
  • ¾ teaspoon salt
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup sweet sorghum flour
  • ½ cup gluten free oat flour
  • ¼ cup brown rice flour
  • ⅓ cup potato starch
  • 2 tablespoons cornstarch
  • 3-4 tablespoons fig butter, or other fruit preserves
  • 3-4 tablespoons almond butter
Directions
  1. Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.
  2. In a medium sized mixing bowl, whisk together olive oil, coconut sugar, and egg until smooth. Add vanilla and mix until blended. Gently whisk in mashed bananas.
  3. Add cinnamon, salt, baking powder, baking soda, sorghum flour, oat flour, brown rice flour, potato starch, and cornstarch. Whisk until smooth and ingredients are well incorporated.
  4. Fill muffin liners ½ way full with batter. Drop 1 teaspoon of almond butter on top of the batter, in the middle of each muffin well. Repeat with 1 teaspoon of preserves on top of almond butter.
  5. Cover the tops of the muffins with remaining batter, filling each muffin tin to ¾ way full.
  6. Bake muffins at 350 degrees for 23-26 minutes or until tops of muffins spring back at touch of a finger. Remove muffins from oven and gently transfer muffins onto a cooling rack.
  7. Allow muffins to cool for 5-10 minutes before eating. Muffins are best served warm.
  8. Store leftover muffins in an airtight container at room temperature for 3-5 days or in the freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-almond-and-fig-butter-filled-banana-muffins/