Recipe Collection: Banana Muffins
These are a simple, grain-free, and yummy snack (I’m assuming they’re yummy — I don’t personally like bananas, but my kids devour them). These freeze well, too, so they can easily be kept on hand for quick snacks, even on the go. Since they’re grain-free, they’re appropriate for GAPS and for very young eaters, too. I make mini-muffins, which are a more appropriate size for the little ones.
- 3 bananas, ripe
- 6 eggs
- 1/2 c. coconut flour
- 1/4 c. raw honey
- 1 tsp. vanilla
Place the bananas, peeled, in a large bowl and mash them.
To the mashed bananas, add your eggs.
Beat this all together well. This doesn’t have any leavening in it, so it relies on the beaten eggs to provide that. Then, add your honey.
Add the vanilla.
See the near little black flecks above? Those are the caviar from my homemade vanilla extract!
Add your coconut flour and stir well.
Scoop this into muffin trays. It should make about 1 doz. regular muffins, or 3 doz. mini-muffins. Bake at 350 for 12 – 15 min. for minis, and 20 – 25 min. for regular size.
Easy! And yummy.
**This post has been entered in Real Food Wednesday, Allergy-Free Wednesday.**
What’s your favorite topping for banana muffins?
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