Written by Kate Tietje
These banana muffins are a simple, grain-free, yummy, and kid-approved 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 like making mini-muffins, as I find them to be a more appropriate size for the little ones.
Banana Muffins
Ingredients:
- 3 bananas, ripe
- 6 eggs
- 1/2 cup coconut flour
- 1/4 cup raw honey
- 1 tsp. vanilla
Directions:
Step 1: Place the bananas, peeled, in a large bowl and mash them.
Step 2: To the mashed bananas, add your eggs.
Step 3: 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.
Step 4: 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.
I love the simplicity of this recipe! I have a lot of ripe bananas in the freezer – this looks like a great way to use them up and a nice portable snack for my two year old!
We go through bananas so fast, we don’t have any ripe ones. But, in a previous life, I often substituted applesauce for mashed banana, and the recipes always turned out great. Might be worth a try?!
Why don’t these have any leavening in them? Do you think adding a bit of baking soda could make them fluffier?
They are GAPS-friendly without the leavening. I have made them both with and without and haven’t found any difference in final texture. Whipping the eggs helps more than anything.
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Hello,
I have two bananas. Do know how much I should use for them?
Thank you!
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