Banana Muffins (Coconut Flour, Grain-Free, Gluten-Free)
 
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These light and fluffy banana nut muffins can be eaten with breakfast or served as dessert.
Author:
Recipe type: Breakfast, Snack or Dessert
Serves: 12
Ingredients
  • 1 cup mashed banana
  • ⅓ cup honey
  • ½ cup melted Tropical Traditions Gold Label Organic Virgin Coconut Oil**
  • 6 whole large eggs
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ t. ground nutmeg
  • ½ cup coconut flour, packed (82 grams) Tropical Traditions brand**
  • 2 t. apple cider vinegar
Instructions
  1. Preheat oven to 350°F.
  2. Place cupcake papers into muffin tins, or grease liberally and dust using coconut flour, or currently I highly recommend using silicone muffin cups. They are FABULOUS!
  3. In a mixing bowl, mash bananas until creamy, stir in honey. Melt coconut oil and whisk in with bananas and honey. Add eggs and blend using a hand mixer or whisk. Add salt, baking soda, cinnamon and nutmeg.
  4. Measure coconut flour into a ½ cup measuring utensil. Pack flour into cup firmly. Use a back side of a knife to cut across the top of the measuring utensil so that your measurements is exactly ½ cup. Sift flour to remove any lumps.
  5. Mix half of the coconut flour in with the wet ingredients. Allow to sit for two minutes to give the coconut flour time to absorb. You are looking for a consistency of mashed potatoes. If the mixture is very runny, add the rest of the coconut flour. Again allow batter to sit for 2 minutes. Coconut flour is tricky sometimes. It is better to add the coconut flour in small increments than to end up with your batter being too dry.
  6. Add vinegar to batter and blend quickly.
  7. Fill 12 cupcake forms (slightly under filled). Bake for 25 minutes or until lightly browned on top and a toothpick inserted comes out clean.
Recipe by GAPS Diet Journey at https://gapsdietjourney.com/2016/03/march-muffin-madness-banana-muffins/