These muffins are a perfect snack to satisfy your banana bread craving and are SO easy you can make them in one bowl, oh and did i mention they are grain free!? OH and They are sweet, moist, and make your whole house smell amazing.
GF DF PALEO
These Paleo muffins are EASY to make, DELICOUS, and HEALTHY! using only almond and coconut flour, and sweetened with honey these gluten-free muffins are a PERFECT breakfast & snack.
Equipment you will need:
- Large bowl
- measuring spoons
- measuring cups
- spoon or baking spatula
- muffin pan
- muffin liners
Ingredients you will need:
Bananas– overripe and spotty are best to use and will provide the most moisture and sweetness and will break down easily. I have used plain ripe bananas too but you will need to use your hand mixer to really break them down.
Eggs– For the most nutrient-dense eggs I like to use free-range eggs, though they are not the most cost- effective for baking.
Almond flour– fine blanched or superfine blanched is essential for these cake-like muffins, if the almond flour is not fine then the muffins will not hold together well and risk being dry.
Coconut flour- Bob’s Red Mills is my favorite coconut flour by far to use!
Baking Soda– Any old one will do, just make sure it is not too old or it may result in sunken muffins.
Tapioca Starch- Tapioca starch is a great thickener in gluten free recipes, I like to add it in my muffins for a nice crisp texture while also pulling together the almond and coconut flours.
Pure Vanilla Extract- My favorite to use is Watkins organic.
Salt- Plain salt or sea salt is best to use in baking, iodized can bring an unwanted metallic flavor.
Coconut oil- refined coconut oil is very important to reduce the coconut flavor, others don’t mind the coconut taste but My family & I prefer refined.
Cinnamon- I LOVE the addition of cinnamon to a breakfast muffin, it blends perfectly with the vanilla and banana flavors and brings warm cozy feelings.
Honey- I use raw unfiltered honey from Costco but there are so many options out there for great-tasting honeys. If you are out of Honey or want to make these muffins baby-friendly then I have substituted maple syrup with success!
optional add-ins– (chocolate chips, walnuts, etc.)
What is finely blanched almond flour?
“Simply put, when an almond is blanched, the skin has been removed from the nut. Raw almonds are typically coated in a red-brown skin surrounding the nut, and when that skin is left on the almond, it produces flour with a different texture than when it is removed. Blanched almond flour contains no traces of an almond’s skin, and because of this, it has a smooth, delicate texture.” -Bobs red mill has a great blog post on the differences of blanched vs. unblanched almond flour, check it out
https://www.bobsredmill.com/blog/healthy-living/blanched-vs-unblanched-almond-flour-whats-the-difference/: Easy Delicious GF DF Banana Bread MuffinDon’t need dairy free?
In this recipe I use refined coconut oil in place of butter, if you don’t need a dairy free version you can easily replace the melted coconut oil with the same amount of unsalted butter!
Can I use one type of flour?
Yes! I like the blend of coconut and almond together for a perfect cakey consistency but if you need a nut- free option you can use coconut instead of the almond flour. However, coconut flour is highly absorbent so you will get a moister muffin using the two combined. If only using almond flour I would add a few minutes to your cook time.
What kind of additions can I put in these muffins?
OH! so many options, here are some of my favorites.
- Chocolate chips I love Enjoy life https://enjoylifefoods.com/products/semi-sweet-chocolate-mini-chips-1
- nuts, walnuts & pecans
- Fruits, dried, fresh, & frozen all work well. (blueberry is my favorite fruit addition.)
Storing Paleo Banana muffins
To refrigerate– After baking, let the muffins come to room temperature and then transfer to an airtight container. store in the fridge for up to 5 days.
To freeze– After baking let the muffins come to room temperature, then transfer to a freezer friendly container or Ziplock bag and freeze for up to 3 months. Thaw in the fridge before eating/reheating.
To Reheat– Place your thawed muffin in the microwave for 30 seconds or until warmed through.
Easy Delicious GF DF Banana Bread Muffin
Description
GLUTEN-FREE, dairy-free & PALEO banana muffins, baked to absolute PERFECTION! A moist, flavorful treat that's oh-so-satisfying and perfect for breakfast or snack time.
Ingredients
Instructions
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1.
Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with muffin cups. Set aside.
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2.
In a large bowl use a hand mixer or whisk bananas until mostly broken down, add eggs and whisk well until smooth.
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3.
Add coconut oil and Honey and vanilla extract. Hand mix on medium low until combined.
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4.
Add flours, baking soda, cinnamon, and salt. Stir together with a spoon until combined making sure there are no clumps.
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5.
Use a cookie scoop to scoop batter into muffin liners, fill 2/3 of the way full. Bake for 15-18 minutes or until toothpick comes out clean.
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6.
Take muffins out of oven when done and let rest for 10-15 minutes. Enjoy!
Note
- Use refined coconut oil to reduce coconut flavor.
- If substituting Almond flour for the full amount of flour you may need to add a few minutes to the bake time.
