GRAIN-FREE BANANA MUFFINS, PERFECT FOR SNACKING!
My kids love these muffins, and quite honestly so do I!
Sweetened with banana and a bit of maple syrup, these grain-free muffins are versatile and perfect for an after-school snack for the kids, with an evening cup of tea for you, or a great treat to bring along with you just about anywhere.
Go crazy and get creative with the filling and toppings!
My fav is a combination of raspberry and almonds. My kid's love the muffins with chocolate chips (obviously), or blueberries.
Grain-Free Banana Muffins
This is an easy paleo banana muffin recipe that are versatile and simply delicious
- 2 large ripe bananas (~ 1.25 cups mashed)
- 2 cups almond flour
- 1/2 cup cassava flour or tapioca flour
- 1 tsp aluminum-free baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup date paste, maple syrup, or honey
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- Frozen or fresh berries, any variety
- chocolate chips
- coconut flakes
- citrus zest or candied citrus pieces
- chopped apple
- any combination of the above
- Preheat your oven to 175 C/350 F degrees.
- Mash the bananas with a fork in a mixing bowl. Add all of the other ingredients to the mixing bowl, except the toppings
- Use a hand mixer to blend all the ingredients together.
- Add your flavor/toppings and fold in.*
- Line a muffin tin with muffin cups and evenly divide the batter between 12 muffin cups. Sprinkle a little of your filling on top.
- Bake the muffins for 22-25 minutes or until a toothpick comes out clean.
- Let cool completely on a wired rack.
If you are doing multiple flavors as I did, pour your plain batter into the muffin tin and then add your filling and topping. I used my finger to push the berries, nuts, and chocolate chips in, and then sprinkled some on top.