These gluten free black sesame banana muffins are so moist, and delicious! Plus it is quick and easy to make! If you love black sesame and banana, this is what you need.

Gluten Free Black Sesame Banana Muffins

Adopted from Eat with Clarity

Wet Ingredients

• 1 cup mashed ripe bananas (about 3 bananas)
• 2/3 cup light brown sugar
• 1 eggs (room temperature)
• 3 tablespoon oil
• 2 tablespoons black sesame paste
• 2 teaspoon Halo Banana extract
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract

Dry Ingredients

• 3/4 cup gluten free 1:1 all-purpose flour
• 1/2 cup black sesame powder
• 1/2 cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon salt

Steps

1. Preheat the oven to 350°F. Line a muffin tin with 12 liners and set aside.
2. In a large mixing bowl, whisk together wet ingredients until smooth.
3. In another bowl, add the dry ingredients and mix well
4. Add the dry ingredients to the wet mixture until incorporated.
5. Scoop the batter into the prepared tray.
6. Bake for 18-22 minutes or until a toothpick comes out clean.
7. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.
8. Store in an air-tight container in room temperature for up to 3 days.

Note: You can substitute this recipe with regular all-purpose flour.

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