I tried these banana muffins as a first attempt to make grain free muffins. Not only were they the most moist muffins I’ve made to date, they were sweet, even though they have no added sugar. Those overripe bananas made them perfectly sweet! And the cinnamon, nutmeg and vanilla were divine! You could even add chocolate chips to this if you wanted to add more sweetness!
TIP: Be sure to mix wet and dry ingredients separately to prevent your mix from becoming overworked.
TIP: Use paper liners in your muffin tin to keep muffins fresher longer.
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Banana Bread Muffins
Banana bread muffins, yum yum
Ingredients
- 4 medium eggs
- 4 medium mashed bananas
- 1/2 cup almond butter
- 1/3 cup olive oil
- 1 teaspoon vanilla extract
- 1/2 cup coconut flour or almond flour
- 1 tablespoon cinnamon
- 1 1/4 teaspoon baking soda
- pinch of sea salt
Directions
- Step 1 Preheat oven to 350 degrees.
- Step 2 Grease or line 12 muffin cups with liners.
- Step 3 In a mixing bowl, combine eggs, bananas, almond butter, and vanilla. Whisk until completely combined.
- Step 4 Add coconut flour/almond flour, cinnamon, baking soda, and sea salt. Stir until completely combined.
- Step 5 Spoon batter into muffin cups. Each should be about 3/4 full.
- Step 6 Bake for 15-18 minutes, until golden.
- Step 7 Cool for 10 minutes before removing the cups from the muffin tin.
- Step 8 Its best to store these in the fridge, and eat them all within 4-5 days.
Learning about mindful, healthy food choices that keep your family healthy and free from disease.
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I believe we can change our lives and prevent or reverse disease by changing the way we eat. Sound like something you want to explore more? Then I will meet YOU in my kitchen!