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Wednesday, April 01, 2015

Gluten Free Banana-Nut Muffins - Donna Shepherd


Gluten Free Banana-Nut Muffins 
  • 4 eggs, beaten
  • 2 tablespoons coconut oil (softened)
  • 1/4 Cup honey or pecan syrup (or mix them to make 1/4 cup)
  • 1/4 teaspoon salt
  • 1 ripe banana, mashed
  • 1 teaspoon pure vanilla extract 

  • 1/4 teaspoon cinnamon
  • 1/3 C coconut flour
  • 1/4 teaspoon baking powder 

  • 1/4 C chopped nuts (I like pecans, but walnuts are good with banana, too.)
Preheat oven to 350 degrees.

In separate bowls, mix wet ingredients and dry ingredients. Fold dry into wet. Add nuts. Fill muffin cups with batter.

Bake for 12-16 minutes or until golden on top. When toothpick comes out clean, they’re done. Enjoy!

*Update: Made these again today and added the cinnamon. Added a little extra flavor. I also dropped in about 1/4 cup of chopped carrots for some added crunch.

It's a very forgiving recipe, so play around with it. If you come up with anything interesting, please let me know. I'm thinking of adding a little pineapple in place of the banana to see how that comes out. Have fun! 

2 comments:

Linore Burkard said...

I have a lot of coconut flour that I haven't been using. I'll try this recipe, thanks!

Donna Shepherd said...

Hope you like it! The muffins aren't too sweet, but the banana gives them a more creamy texture, instead of crumbly.

I hear you on the coconut flour - a little bit goes a long way.