Whisk together mashed bananas, Greek yogurt, egg, vanilla, and sugars.
Add remaining ingredients and whisk just until combined, or stir with a spoon.
Prepare a muffin tin by lining with paper liners and spraying gently with a gluten free cooking spray. Or generously spray the muffin tin.
Divide batter evenly between 12 muffin cups and bake for 13-15 minutes, until a toothpick inserted in the center comes out clean.
Remove to a cooling rack.
Once completely cooled, these muffins can be frozen. To thaw, simply remove from the freezer, or warm in the microwave for about 30 seconds each.
Coconut sugar is used as a sweetener in this recipe because it is a natural sweetener that is lower glycemic. This means it does not cause your blood sugar to rise as quickly as regular sugar.
Just about any gluten free flour should work in this recipe. I think Bob's Red Mill 1:1 would work. I have found that Namaste flour is a great option, but often doesn't convert cup for cup. If you try Namaste with this recipe, try using 3/4 cup instead and adding a tablespoon or 2 more if needed.
Serving Size1 muffin
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Life After Wheat at https://thereislifeafterwheat.com/2018/07/healthy-banana-muffins-gluten-free/