We are trying to live Gluten Free for a few different reasons. One member of the family is Gluten Sensitive, another member is trying it for attention and focus as recommend by a homeopathic doctor. There are different reasons for all of us. Because of this I’m always on the look out for yummy recipes so we don’t feel like we are missing out. I also wonder, okay I’ll like it but will the kids eat it? I can never finish a whole muffin, which might be a good thing, right? I have this Mini Muffin pan I use for muffins and cupcakes and it has worked perfectly batch after batch. These were a HUGE hit and I’ve made about 3 batches already.
You will need:
- 4 bananas or 5 if smallish, mashed with a fork (the more ripe, the better)
- 4 eggs
- 1/2 cup almond butter
- 2 tbsp coconut oil, melted
- 1 tsp vanilla
- 1/2 cup coconut flour. We used Bob’s Red Mill Organic you can find HERE
- 2 tsp cinnamon
- 1/2 tsp nutmeg.
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- Chocolate chips
Preheat oven to 350° f degrees. Line a muffin tin with liners; since I’m making mini muffins this will yield about 1 and 1/2 batches or 36 mini muffins.
Mash the bananas add to a large bowl along with the eggs, almond butter, coconut oil, and vanilla. Using a hand blender, we have this Cuisinart Smart Stick that we LOVE , or whisk blend until nice and blended.
In a separate bowl combine the coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Blend into the wet mixture, and make sure it’s well mixed.
You will want to fill each mini muffin with about 2/3 full. We topped with 2 chocolate chips each. You can omit the chocolate chips and top with nuts but we like chocolate 😉 This recipe was easy enough for my 10 year old to make almost entirely on her own.
Bake for 20 minutes or until toothpick comes out clean.
Yields 36 mini muffins
adapted from paleo grubs