I finally got it! It seemed like I was overdue for a grain-free/dairy-free baking success and, thankfully, this recipe for Healthy Banana Muffins came together beautifully. Moist with a light texture but still hearty and filling. Just the right amount of sweetness even in the absence of refined sugar. Optional add-in ingredients to tickle the taste buds of each and every family member. Success!
For those who cannot tolerate grains or dairy, this recipe is especially for you. With love and encouragement to hang in there and know that you can still enjoy a tasty treat.
For everyone else, I think you’ll like these delicious muffins, too.
2 very ripe bananas
2 large pastured eggs
1/4 cup melted coconut oil (Can use butter If you’re not dairy-free.)
2 tablespoons honey
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon apple cider vinegar (I prefer this brand.)
1 cup almond flour (I prefer this brand.)
1/4 cup coconut flour (I prefer this brand. I measure then sift.)
1/2 teaspoon unrefined salt (I prefer this brand for baking.)
1 1/2 teaspoon baking soda
Mix-and-Match Optional Add-Ins:
1/4 cup shredded coconut (I prefer this shredded coconut.)
1/4 cup chopped nuts or seeds, such as pumpkin or sunflower seeds (Best to use raw organic nuts & seeds then soak and dehydrate them.)
1/4 cup shredded carrot or shredded zucchini
1/4 cup dried cranberries, dried cherries or raisins
1/4 cup chocolate chips (I prefer these chocolate chips that are free of soy.)
Preheat oven to 325 degrees. Mash bananas with a fork until mostly smooth. Stir in eggs, coconut oil, honey, vanilla, cinnamon, apple cider vinegar, and any of the optional ingredients. My favorite options include coconut, cherries and chocolate!
Then combine with almond flour, sifted coconut flour, salt and baking soda. Let batter rest for 5 to 10 minutes to allow the coconut flour to absorb the liquids.
Fill paper-lined or well-greased muffin tins 2/3 full and bake at 325 degrees for 15 to 20 minutes. Test with a toothpick for doneness. Cool for 10 minutes then remove muffins to a wire rack. Makes 12 regular-size muffins.
As with most gluten-free/grain-free baked goods, these Healthy Banana Muffins are best served shortly after baking. If saving to serve later, I freeze the muffins and then warm them in my convection toaster oven.
Let me know how you like the muffins and be sure to tell me which optional add-in ingredients you used!
Shared at Real Food Forager, WholeLifestyleNutrition, The Tasty Alternative, Crystal & Co., GlutenFree Homemaker, Frugally Sustainable, The Nourishing Gourmet, Thank Your Body, Eat Fat, Lose Fat, Girl Meets Nourishment, Natural Family Today, Make Ahead Meals and KellyTheKitchenKop.
Wondering about eating eggs? Click to read my review of Eat the Yolks by Liz Wolfe, NTP!