October 23, 2015

Gluten and Grain Free Banana Bread / Muffins

Gluten and Grain Free Banana Bread / Muffins

After the most exhausting shift yesterday, I was more than thrilled to spend my morning catching up on my missed television shows (wow, really crushing that to-do list today, Katie) while eating this in my bed. Herein making today focused around the idea of: breakfast in bread. Gluten and grain free (because I used coconut and almond flours) with no added sugars and a texture that will fool any gluten-free skeptic. I assure you, no one in your household / social circle will ban(ana) this recipe from being in the weekly line-up. Recipe below!

Banana Bread Muffins

 

Ingredients:

  • 4-5 overly ripe bananas (either frozen or room temperature…flour measurements vary depending on which type you use)
  • 4 eggs
  • ½ cup almond butter
  • 4 tablespoons coconut oil (melted) or  butter
  • 1 cup coconut flour (1/2 cup if you used bananas at room temperature…what I did for muffins)
  • 1 cup almond flour (1/2 cup if you used bananas at room temperature…what I did for muffins)
  • ½ teaspoon cinnamon
  • 1 tsp maca powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • pinch of sea salt
  • Optional toppings: another banana sliced in half and added half way through baking, dark chocolate chunks (what I used for muffins), chopped walnuts, raisins

Preheat oven to 350. Mix everything together. Bake for 45 minutes to an hour for bread and about 30-40 minutes for muffins.

Banana Bread 1

Recipe adapted from: Bakerita

Share to Twitter Share to Facebook Share to Pinterest

5 comments:

Post a Comment

twist of lemons ©  Theme by Blog Milk + Coded by Krista Rae