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Earlier than a reader by the title of Sarah steered this recipe, I didn’t have a banana bread or muffin recipe on the location. I’m not a giant fan of bananas so I hadn’t had any want to make them. To my shock, these had been nice! The children wolfed them up and I actually loved them too.

Coconut Flour Banana Bread Muffins

Sarah’s tip was the results of a modification of my apple cinnamon coconut flour muffins. The recipes are actually comparable. I take advantage of coconut flour for the bottom and variety of eggs.

Additionally, this recipe is ideal for making use of these brown-speckled bananas that nobody appears to wish to eat. As bananas ripen they develop into sweeter and sweeter (to not point out smooshier), which is right for a muffin. You should utilize bananas at any stage of ripeness, however the actually ripe ones work and style finest. And since bananas are naturally candy, I don’t add any honey to make the banana bread model.

The wholesome components in these muffins imply they’re stuffed with fiber and protein and preserve the youngsters full for lengthy whereas. They’re so moist and scrumptious that I’d really like them higher than the apple cinnamon model.

Enjoyable reality: banana peels have all kinds of uses so don’t throw them out!

Make It a Full Breakfast

I like breakfasts that the youngsters can simply seize for themselves. The truth is, these muffins are so quick and straightforward to make that a number of of my children can deal with the recipe on their very own. As soon as the muffins are accomplished, they’ll eat them alongside one in every of a number of different breakfast choices that we incessantly have round resembling:

And naturally, muffins are superior in two different methods too. They’re each moveable and freezable! I ought to make extra muffins… perhaps some chocolate muffins subsequent time.


Grain Free Banana Bread & Muffins

A tasty grain-free muffin that banana bread lovers will take pleasure in


  • Preheat the oven to 400°F.

  • Grease a muffin tin.

  • In a medium sized bowl, mash the banana with a fork.

  • Add all of the remaining components apart from the milk and blend till clean.

  • The batter needs to be thick, however whether it is too thick, add a bit of milk to skinny.

  • Spoon ¼ cup into every cavity of the ready muffin tin.

  • Bake for 13-18 minutes till flippantly browned and set in center.


Be sure that your bananas are good and ripe — yellow with numerous brown speckles.


Serving: 1muffin | Energy: 126kcal | Carbohydrates: 9g | Protein: 4g | Fats: 8g | Saturated Fats: 6g | Trans Fats: 1g | Ldl cholesterol: 82mg | Sodium: 154mg | Potassium: 115mg | Fiber: 3g | Sugar: 3g | Vitamin A: 134IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

Thanks once more to Sarah for sharing her recipe! I undoubtedly suggest these!

What’s your favourite grain free recipe? Will you strive these? Inform me under!

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