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Gluten Free, Dairy Free, No Sugar, No Butter! And they taste amazing!

I always buy way more bananas than necessary for two people to eat in a week’s time frame. I do this because most of them get peeled and frozen so we have smoothie ingredients. Chase and I eat a banana here and there, but I prefer to eat bananas plain when they still have a slight hint of green to them or just a day or two after that. Once there more than just a few tiny freckles, I wouldn’t dare eat one plain. Freckled bananas are perfectly sweet and ripe enough to get peeled, broken down into chunks and stored in freezer bags. We have a good system going! However, if I don’t need anymore frozen bananas I will make banana bread. As we all know thats what overripe bananas are perfect for!

So last night while Chase played Xbox MW3, (are there any other ladies whose significant other is a Man of War? hahaha) I decided to bake banana bread muffins.

To set the mood for a little holiday baking, I poured Chase a glass of wine, lit a few candles, and set my Pandora station to Michael Buble Holiday. Perfect!

Banana Bread Muffins adapted from Real Life Natural Health

Number of servings (yield): 12

Ingredients

Dry:

  • 3 c. blanched almond flour
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking powder (aluminum-free)

Wet:

  • 3 eggs (pastured, organic) for Vegan option see below (V)
  • 2-3 very ripe bananas, mashed (I used 3 large, however I would suggest using 2 large or 3 very small, because using 3 large left my first batch VERY dough-y)
  • 1/2 c. Xylitol (or honey or agave, etc.*) ((I used 1/4c. brown rice syrup, and 1/4 c. organic maple syrup))
  • 1/4 c. coconut oil (or melted butter)
  • 1 tbsp. pure vanilla extract
  • 1 tsp. almond extract
Topping:

Instructions

  1. Preheat oven to 350 degrees F
  2. Grease a 12 cup muffin tin (I used Spectrum coconut non-stick cooking spray)
  3. Mix dry ingredients in a large bowl
  4. Mix wet ingredients in a medium bowl (in order listed)
  5. Add wet mixture to dry mixture
  6. Spoon batter into muffin tin
  7. Sprinkle muffin cup with your crumbled pecans
  8. Bake muffins for about 20-25 minutes (I had to bake for apx. 30 minutes because I used too many bananas)
  9. Let cool in pan for 5-10 minutes
  10. Remove from pan and cool on wire rack

**For vegan muffins simply replace the eggs with a Chia Seed Gel

* You can use any natural sweetener but be aware of it’s Glycemic Index if you are trying to make it low-carbohydrate or are intending to keep it low-glycemic especially for those dealing with diabetes, hypoglycemia, insulin-resistantance, metabolic syndrome, candida or are wanting to lose fat/weight.

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