Banana Bread Muffins Recipe (Grain Free)

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Earlier than a reader by the title of Sarah advised this recipe, I didn’t have a banana bread or muffin recipe on the location. I’m not an enormous fan of bananas so I hadn’t had any need to make them. To my shock, these had been nice! The youngsters 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 related. 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 change into sweeter and sweeter (to not point out smooshier), which is good for a muffin. You need to use bananas at any stage of ripeness, however the actually ripe ones work and style greatest. 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 filled with fiber and protein and hold the children full for lengthy whereas. They’re so moist and scrumptious that I’d truly like them higher than the apple cinnamon model.

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

Make It a Full Breakfast

I really like breakfasts that the children can simply seize for themselves. In truth, these muffins are so quick and simple to make that a number of of my youngsters can deal with the recipe on their very own. As soon as the muffins are performed, they’ll eat them alongside certainly one of a number of different breakfast choices that we often have round akin to:

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

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Grain Free Banana Bread & Muffins

A tasty grain-free muffin that banana bread lovers will get pleasure from

Directions

  • 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 easy.

  • The batter ought to be thick, however whether it is too thick, add just a little milk to skinny.

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

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

Notes

Be certain your bananas are good and ripe — yellow with a lot of brown speckles.

Diet

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 positively advocate these!

What’s your favourite grain free recipe? Will you attempt these? Inform me beneath!