Ingredients
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe bananas
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped walnuts
Directions
- Preheat oven to 350°F and grease a 12-muffin tin with coconut oil.
- In a large bowl, whisk together the melted coconut oil and maple syrup. Add the eggs, vanilla extract, and mashed bananas and mix until fully combined.
- In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon. Pour the dry ingredients into the wet ingredients and mix until just combined.
- Fold in the chopped walnuts. Divide the batter evenly among the muffin tin and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before serving.
Interesting Facts
- This tasty gluten-free dessert is perfect for people with a gluten intolerance or just those looking for a delicious treat.
- Bananas are an excellent source of potassium, an essential mineral for maintaining heart health.
- These mini cakes are great for meal prepping and can be stored in an airtight container in the fridge for up to five days.
