3 small or 2 large VERY ripe mashed bananas (the more ripe the bananas, the sweeter the muffins will be)
¼ cup oil (Use an oil of your choice.)
2 teaspoons pure vanilla extract
3 eggs, room temperature
1 – 2 teaspoons balsamic vinegar (I use 2 teaspoons, but will work, too. If you cannot tolerate balsamic vinegar, substitute another acid of your choice, like rice vinegar, white vinegar, apple cider vinegar, or even fresh lemon juice in the same amount.)
½ cup potato starch
¼ cup tapioca flour
¼ cup coconut flour
½ cup sugar
1 Tablespoon baking cocoa
1 teaspoon baking soda
1½ teaspoons baking powder (Regular baking powder, like I use in the video, works fine in these muffins, but for true grain free baked goods, you will need grain free baking powder like my homemade version in the “Notes” section below.)
¼ teaspoon salt
Preheat your oven to 375F. Lightly grease a 12-section muffin pan.
Mash the bananas in a medium mixing bowl with a fork, or potato masher.
Add oil, vanilla, eggs and vinegar; stir with a spoon, mixing well.
In a separate bowl, combine dry ingredients; whisk to blend.
Add liquid ingredients to dry ingredients and stir until smooth.
Divide the batter evenly among sections of muffin pan.
Bake the muffins for 17-20 minutes, or until peaks form at tops of muffins appear dry.
Try adding “extras” to your batter right at the end of mixing. Here are a few suggestions to get you started. Have fun! The possibilities are endless: Dried cranberries, golden raisins, dried apple pieces, chopped dates, chopped figs, mini allergen-free chocolate chips, allergen-free chocolate chunks, sunflower seed kernels (raw or roasted), roasted pumpkin seeds, chopped nuts of your choice if no nut allergy