Grain Free Banana Bread or Muffins
I had two organic bananas getting a bit too ripe sitting on my counter. I often peel them and pop them in the freezer for a morning smoothie, but today I decided to bake.
When I feel like baking, I look for grain free recipes that do not include almond products. While many people can enjoy almonds, a food intolerance test (taken through Dr. Maggie Yu’s program) determined that I have major sensitivities to almonds. This came as a bit of a blow because I had been relying heavily on products like almond milk, almond flour, and almond butter to replace wheat and dairy products. Since then, I’ve been testing out almond-free baking recipes that still follow my diet protocol.
This recipe only has 6 ingredients and is simple to whip up. But best of all...they taste wonderful!
2 ripe bananas
¼ cup coconut oil or butter softened
½ cup coconut flour
1 tsp baking soda
1 tsp vanilla extract
a small amount of milk to thin may not need
Preheat oven to 400°F.
Grease muffin tins.
Put all ingredients in medium sized bowl and whisk using strong whisk or immersion blender.
Mix until smooth and well incorporated. Batter should be thick, but if it is too thick, add a little milk to thin, but don't let it get runny at all.
Spoon ¼ cup into each hole of prepared muffin tins.
Bake for 13-18 minutes until lightly browned and set in middle.
Note: Make sure your bananas are good and ripe -- yellow with lots of brown speckles.