Recipe Collection: Banana Bread Muffins

Written by Rachel

I’m going to go bananas!

And not because I have too many bananas! We are super busy starting our business, plus I have to wear all my regular “hats,” like being a mother, wife, blogger, etc. In the craziness of it all, I thought I’d share a healthy banana bread recipe.

Note from Kate: We love these, too.  Whenever we have overripe bananas, we make a big batch and use it for breakfast on busy mornings, especially homeschool co-op days.  These freeze well so that you can make them ahead!

Recipe Collection: Banana Bread

Ingredients:

• 2 cups gluten-free flour (your favorite blend, or 1 cup brown rice, 1/2 cup arrowroot, 1/2 cup sorghum)
• 1 tsp baking soda
• 1 tsp nutmeg
• 2 tbsp cinnamon
• 1 tbsp vanilla
• 1/2 tsp salt
• 3 overripe bananas
• 2 eggs
• 1/4 cup unsweetened kefir or yogurt (almond milk works too)
• 1/4 cup butter, softened (avocado oil works too)
• 1/2 cup coconut sugar
• 1 cup chopped nuts (optional)

Directions:

Step 1: Preheat the oven to 350ºF.

Step 2: Add wet ingredients in a small bowl and mix well; add dry ingredients in a large bowl.

Step 3: Pour wet ingredients into dry; stir until just mixed.

Step 4: Spoon batter into muffin tins or mini loaf pans.

Step 5: Bake for 15 – 20 min for muffins, 20 – 30 for mini loaf pans.

Step 6: Remove from oven when golden brown and a toothpick inserted in the center comes out clean.

Step 7: Enjoy immediately, or cool and freeze for later.

If you’re going bananas, too, remember to take a breath & remember how blessed you are!

What’s your favorite way to enjoy bananas?