Gluten free oat flour and rice flour

3-4 ripe organic bananas

Organic maple syrup

Baking powder and baking soda (aluminum free suggested)

Flax and chai seeds

Extra virgin coconut oil

Turbinado cane sugar


Pink Himalayan salt

Non-dairy milk


Flax ‘egg’- 1 tbsp. flaxseed, 1 tsp. chia seed, 1 tbsp. maple syrup, 4 tbsp. water, and

mix together and sit for 5-8 min. Smash three ripe bananas leaving a little texture in a

bowl and add the cinnamon and 1 tbsp. cane sugar.


Bowl and muffin tray + molds


First, add all dry ingredients into a big mixing bowl: 1-cup gluten free rice flower,

¾ cup gluten free oat flower, 1 tsp. baking powder, 1 tsp. baking soda, and 1 tbsp.

coconut sugar and whisk all dry ingredients together evenly combing everything


Next, add all the wet ingredients into the bowl: 3 smashed bananas, flax ‘egg’, 2

tbsp. coconut oil, ¾ cup maple syrup, 1 tbsp. almond milk, and mix together with

dry ingredients leaving no flower unmixed. Should look like this…

Finally get a scooper or spoon and place 1-½ scoops into muffin molds in the

muffin tray. Place in the oven at 350 F˚ for 25 min. and let cool for 5-10 min.

before eating. In-joy this recipe!

I made this recipe out of the nowhere with whatever ingredients I had just mixing things

together making delicious banana muffins. I hope you try them out and like them!