These are a wonderful grain-free option if you are doing a Whole30 or simply exploring life without grains for a while. My mother and I have both been in search of foods that give our digestion a break and are easy to enjoy. These are great! Thanks for the inspiration mom. I am a lucky baby ;-) Try them out as muffins or banana bread. I do both!
Below is the way to make them and the recipe. Let me know if you have questions! If you make them, let me know how they come out!
from your pantry:
2 Mixing bowls (dry and wet separate and then mixed together)
Disposable Cupcake holders or baking sheet for banana bread (so that it doesn't stick to the pan)
To buy & Quick prep:
2 large bananas (I usually let them get real ripe/almost fully brown and then put them in the fridge or freezer until I'm ready to use them)
1 teaspoon vanilla extract
1/3 cup melted coconut oil/ghee (clarified butter)-it is delicious with both
1/3 cup coconut flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
This will make about 9 muffins or a ex-small batch of banana bread. I double the recipe for a medium batch of banana bread.
I don't add any other sweeteners because that is what's best for me. You can certainly add a tablespoon of honey, date sugar, or maple syrup if you are not used to life without sugar yet - no judgment here. Also blueberries are great baked in or drizzled on top :) We all do what works!
Preheat oven to 350 degrees
Line a small bread baking pan with a baking parchment sheet. To make muffins line with individual muffin parchment.
In a large stainless steel/glass bowl add bananas and with a fork or an immersion blender if you prefer. I use a fork or whisk as I like a little banana chunk.
Add eggs, coconut oil/ghee, vanilla until mixed well.
Add the dry ingredients together in a separate bowl. Add coconut flour, salt, and baking soda. Once these are well mixed add the dry ingredients to the wet ingredients and again mix well until you see no chunks of any dry bits.
If it is a bit dry add a tablespoon of coconut milk :) I like to eat these with coconut cream and blueberries as well and it is delicious!!
Bake for 20 to 30 minutes until the top is a bit crispy and golden. Put a toothpick in the middle and if it is clean then they are ready.
Cool for 5 minutes.
If you are anything like me living without dairy is not easy! I love creamy, sweet things. I am dairy free now and I recently completed a whole60. In this time I broke my sugar addiction. Before thanksgiving I hadn't had sugar for several months. On thanksgiving I thought: I'll try it. No good. I was putting honey on too many things the week after that and I realized I just couldn't dabble with sugar. So I decided it was off the menu.
Now I eat a banana and I am like woah that's sweet! It's nice and gratifying. So for an extra treat sometimes I add a smashed up banana to coconut cream. If you take a can of coconut milk, when you first open it after it has sat for a day once you get it from the store, it has a thick coconut cream on the top of the can. It is the consistency of cream cheese (swoon). So this on top of these banana muffins is such a nice treat :) I think it is important not to just mimic all of m favorite sweets in a paleo fashion while not addressing the underlying emotional eating pattern or reason I ate sugar in the first place. There is nothing wrong with craving sweets - it is a basic human way of detecting good quality nourishing food. I am not into beating myself up. I simply want to be tactful about why I am eating what I am eating and to not use food as another way to repress or to be mean to myself - I want food to be love. I want it to be the way I felt when I made these! My love and I connected and laughed and enjoyed how good these were together. I love this so much, it doesn't even feel like work!! <3
They will keep for 2-3 days in a container, longer in the fridge or freezer. If I am going to freeze them I wrap pieces individually in plastic wrap.
Love them up! I know me and my family do :)