Neapolitan Banana Muffins
Banana muffins colored with REAL foods.
You know what spotty bananas call for... banana bread or banana muffins. I like to mix it up. You can make any banana bread into muffins with minor to zero tweaks.
These gluten-free banana muffins are moist and squishy. The bounce factor is a true test of any baked good. You want something that is fluffy. These muffins are satiating and nourishing. They are made with coconut flour and rice flour, sweetened with the bananas and held together with flax eggs and nut butter!
Food dye is so 2010. You can make whatever colors you want with real ingredients. I used beet powder and matcha for this recipe. There really is nothing that food cannot do. It's quite amazing. Over in my kitchen, we like to do arts and crafts with superfoods :)
2 bananas, mashed
1/2 cup almond butter
1 tsp vanilla extract
1 tsp baking powder
1/4 cup rice flour
1/4 cup coconut flour
2 tsp culinary matcha
2 tsp beet powder
In a mixing bow, mash bananas.
Stir in almond butter and vanilla extract. You may need to use a hand-held mixer depending on the almond butter.
Gradually add in the baking powder and flour. Mix until well combined
Divide batter into 3 bowls. In one bowl, add the matcha. In another, add the beet powder. Mix until well combined.
Prepare muffin pan with silicon muffin inserts or oil.
Transfer batter to muffin tin, layering each color.
Bake for 12-15 minutes or until toothpick comes out clean.
Cool and enjoy. Store in the refrigerator.