Banana Muffins (Low-Lectin)

These low-lectin banana muffins rethink a classic comfort food by replacing traditional wheat flour with green plantain flour, creating a naturally gluten-free muffin that avoids many of the common ingredients that can be harder on sensitive digestion. Made with ripe bananas, eggs, avocado oil or coconut oil, and a touch of maple syrup or honey, they are moist, lightly sweet, and familiar without relying on refined flour, seed oils, or overly processed ingredients. The goal is not to make low-lectin eating feel restrictive, but to show how favorite foods can be thoughtfully adjusted while still feeling warm, satisfying, and nostalgic.

• Time: 34 min
• Servings: 12

Source: luvmyrecipe.com

Import to my cookbook