Banana’s are pretty much a staple in my house. I munch them regularly, Bug munches them irregularly but my hubs hardly ever munches them. Despite the fact that bananas are not the snack of choice for my hubs, he is a huge banana bread fan. And due to the fact that we almost always have bananas in our fruit bowl, there are times that we have browning bananas which is usually when our toddler has gone off them for a few days and I can’t get through an entire bunch myself.
Long story cut short is that I have become a bit of a banana bread pro. I have tried out many different recipes – my favourite being one where yoghurt is substituted in for the butter. My husband, who considers himself the banana bread connoisseur of the household stated “I don’t know if I agree with that!” when he first heard of the yoghurt substitute but has now learned to love it.
Anyways, a month or so ago, I came across a flour-free (aka paleo/gluten-free/much better for you) version of the banana bread muffin. Luckily, I had all the necessary ingredients at home already but I did not have the required almond flour. So I substituted in coconut flour instead, and it worked a charm. On occasion I have to add a little milk or water to loosen the mixture as coconut flour expands and can leave the batter a bit dry.
So here is my adapted recipe which is also guilt-free as there is no sugar and only natural fats…
Gluten-Free Guilt-Free Banana Muffins
Adapted from Running With Spoon’s Flourless Banana Muffins
Prep: 5 minutes Cook: 12 minutes
1/4 cup almond butter
2 ripe bananas
2 tbsp honey
1/2 cup rolled oats
1/4 cup coconut flour
2 tbsp ground flaxseed
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp ground cinnamon
1. Preheat your oven to 190 degrees Celsius and prepare the muffin tray with either cooking spray or paper muffin liners.
2. Whack all of the ingredients into a blender and blend until you see a smooth consistency. If it appears to be too dry and not mixing, add water (just a little at a time) until it is loose enough to blend.
3. Spoon the mixture into the muffin tray and fill up to the 3/4 mark. I manage to get 6 or 7 good size ones.
4. Bake for 10 to 12 minutes, until they have slightly browned on top and pass the toothpick test. Mine take closer to 12 minutes and I will check every minute past the 10 minute mark with a toothpick.
5. Allow to cool and enjoy with a cup of tea. Preferably in 10 minutes of silence whilst the kids are having their afternoon nap.
Check out the original recipe for flourless banana muffins as well as other fab recipes on Running With Spoons.