These gluten-free and vegan banana muffins are made with organic coconut sugar, smashed ripe bananas, avocado oil, applesauce, cinnamon, millet flour and sorghum flour.
Peel and mash the bananas. Set aside.
In a stand mixer or large bowl, combine the coconut sugar, avocado oil, vanilla and applesauce. Add the flours, guar gum, baking soda, baking powder and cinnamon (but don't add the raw sugar yet). Mix at medium speed until well combined.
Add the smashed banana and beat on medium speed until creamy. Use an ice cream scoop to divide the batter into the wells of the muffin tin (about 2/3 full). Sprinkle with the raw cane sugar (this is optional but it does add a nice little crust).
Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
Let cool completely on a cooling rack and then store in a container in the fridge.