Who doesn’t love muffins? I know I do, and so does my family. Muffins are a great snack, as part of breakfast or even as dessert. What I do not like is the sugar, the processed white flour and the hydrogenated oils that are used in store bought muffins. I like to use a combination of almond four and coconut flour as the base and add in an additional nutritionally dense foods as possible. I use the same base recipe for many things, it is so easy to change up. This batter can be cooked in muffin tins, cake pans or as a bread loaf. The kids love these and I don’t feel guilty letting them eat these yummy grain-free banana muffins. I usually double this recipe since they don’t last long in my house.
Grain-Free Banana/Pumpkin Muffin
Recipe:
¼ cup almond flour
¼ cup coconut flour
1 tsp cinnamon
¼ tsp nutmeg
½ tsp baking soda
¼ tsp sea salt
2 bananas or (1 cup canned pumpkin)
3 eggs
¼ cup coconut oil
2 tsp vanilla
2 tbsp chia seeds
Optional:
½ cup dairy free chocolate chips
¼ cup maple syrup or raw honey (I find that the bananas make the muffins sweet enough)
½ cup goji berries
Directions:
Preheat oven to 350.
Combine all the wet ingredients as well as chia seeds and banana in blender. Blend until everything is incorporated. Add dry ingredients to blender and blend just until everything is mixed together. If adding chocolate chips or goji berries, mix in by hand now. Pour batter into desired baking dish and cook until knife comes out clean after about 30 minutes for muffins and 45 min for bread or cake. I prefer to use reusable silicone muffin liners or use parchment paper if using bread or cake pans. Coconut oil should also work. I also use an ice cream scooper to scoop batter into muffin tins. This makes sure all muffins are the same size and cook at the same time.
If you want to change things up a bit and add some more veggies there is an edited recipe below.
Grain-Free Banana Veggie Muffins
Recipe:
¼ cup almond flour
¼ cup coconut flour
1 tsp cinnamon
¼ tsp nutmeg
½ tsp baking soda
¼ tsp sea salt
2 bananas or (1 cup canned pumpkin)
3 carrots grated (or cut finely if blending together)
2 zucchini grated (or cut finely if blending together)
3 eggs
¼ cup coconut oil
2 tsp vanilla
2 tbsp chia seeds
¼ cup coconut milk
Optional:
½ cup dairy free chocolate chips
¼ cup maple syrup or raw honey
½ cup goji berries
Preheat oven to 350.
First combine chia seeds with coconut milk into blender for a couple minutes. Then, combine the remaining wet ingredients including banana (if you prefer veggies to be blended then add now). Blend until everything is incorporated. Add dry ingredients to blender and blend just until everything is combined. If you prefer to see shredded carrots and zucchini in you muffins then add shredded veggies in now. If adding chocolate chips or goji berries, mix in by hand now. Pour batter into desired baking dish and cook until knife comes out clean after about 30 minutes for muffins and 45 min for bread or cake. I prefer to use reusable silicone muffin cups or use parchment paper if using bread or cake pans. Coconut oil should also work.
