How to Prepare Gordon Ramsay Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, jumbo & extra fluffy gluten-free banana breakfast muffins. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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To begin with this recipe, we have to first prepare a few components. You can have jumbo & extra fluffy gluten-free banana breakfast muffins using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins:

1. Get 1 1/4 cups buckwheat flour
2. Take 1/4 cup coconut flour
3. Get 1 tsp ground cinnamon (can be heaping!)
4. Take 1 tsp baking powder
5. Take 1/2 tsp baking soda
6. Prepare 1/2 tsp xanthan gum
7. Take 1/4 tsp sea salt
8. Get 1/4 cup coconut sugar
9. Make ready 1 1/3 cups mashed bananas (3 large ripe bananas)
10. Prepare 1/4 cup coconut oil
11. Prepare 2 eggs
12. Prepare 1 tsp vanilla
13. Take 1 small handful of oats

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Instructions to make Jumbo & Extra Fluffy Gluten-Free Banana Breakfast Muffins:

1. Mix the dry ingredients together (buckwheat flour, coconut flour, ground cinnamon, baking powder, baking soda, xanthan gum, sea salt, coconut sugar).
2. In a separate bowl, mash the bananas with a fork until relatively smooth with few lumps. Add in the vanilla and coconut oil. Mix well.
3. Whisk eggs in another bowl and add whisked eggs to the banana mixture. Mix together well. Then add mixed egg + banana mixture to the dry ingredients. Use a silicone spatula to mix and fold ingredients. The mixture should feel soft and fluffy at this point.
4. Grease a silicone muffin tray with coconut oil. Fill mixture nearly to the top but leave a tiny bit of room (because these bad boys will expand enormously)! Sprinkle with oats.
5. Bake at 180°C for 30 minutes. Let cool and serve!

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