Although I don’t seem to need a gluten free diet, I love to explore the paleo/gluten-free/primal/against all grains world. As I mentioned before here, I do believe that eliminating SOME gluten makes SOME difference on my energy, mood and craving levels. Also, my belly seems to be happier and flatter when I stay away from bread and all things deliciously glutinous.
These muffins turned out delicious. They were moist and not overly sweet. I decided to obey to my 7-year-old daughter’s wisdom and I topped the muffins with peanut butter chips from Trader Joe’s (probably NOT a gluten free food.) Perfect addition!
I don’t like baking (remember?) I suck at it. Interestingly, most of the gluten free baking recipes I’ve tried have worked so far…hum…except for the minute microwave mug cake that I ate anyway. So I’m going to listen to the coconut and almond flour universe more often and keep trying new gluten-free recipes. Happy chef and happy belly!
- 4 bananas (the riper, the better)
- 4 small eggs
- 2 tbsp of unsweetened almond milk
- ½ cup peanut butter (I used Trader Joe's creamy salted PB)
- 2 tbsp coconut oil, melted
- 2 tbsp agave syrup (can substitute for honey)
- 1 tsp vanilla
- ½ cup coconut flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- Preheat oven to 350 degrees F. Spray a muffin tin with Pam or vegetable oil. In a large bowl, using a hand blender, blend the bananas, eggs, almond butter, almond milk, agave/honey, coconut oil, and vanilla.
- Add in the coconut flour, cinnamon, baking powder, baking soda, and salt. Blend into the wet mixture. Place the batter evenly into the muffin tins, filling each about two-thirds of the way full.
- Bake for 20-25 minutes, until a toothpick comes out clean (I overcooked mines a bit but they still came out moist and delicious.)