Banana Nut Muffins (GF#, RSF#, DF#)

My recipes are grain free, refined sugar free and most are dairy free. Due to health reasons I have had to transform my original recipes to ones that I can eat. I no longer eat grains. When I first tasted foods that were grain free I thought they were horrible, bland and gross. I then did a ton of research. I took many of my recipes that I wrote when I ate grains and sugar. So many of these recipes are revamped versions of old recipes. When my family ate these they said,  “are you sure you changed the kind of flour you use?” Yep these are a keeper and super yummy!

My friends have said that they don’t taste like they are grain free. They taste like they have grains. I love don’t settle for flavor, texture or looks. You have to make these muffins and bring that yummy smell to your kitchen. If you do make these please let me know what you think of them.

2 cup mashed bananas

2 beaten eggs

1/3 cup monk fruit sugar

1/3 cup coconut sugar

1/2 cup melted coconut oil or butter

1 teaspoon vanilla

1/4 cup coconut milk

1 cups cassava flour

1/4 cup almond flour

1/4 cup tapioca flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

*Optional 1 cup chopped nuts of choice ( I like to roast my nuts in the oven to give them more flavor.) I have used walnuts, pecans and hazelnuts and liked them all. I prefer to make mini muffins feel free to use regular sized muffin tin.

Preheat oven to 375. Combine mashed bananas, beaten, eggs, monk fruit sugar, coconut sugar. Blend until mixed. Add melted coconut oil, coconut milk, vanilla. Mix until blended. In a separate bowl blend cassava flour, almond flour, tapioca flour, baking powder, baking soda, and salt. Combine banana mixture with flour mixture.

If using muffin tins without paper liners, oil the muffin tin. If using paper liners in your muffin scoop batter into paper liners. I like to use a small ice cream scoop and scoop into liners. Place tins in a preheated oven at 375 for approximately 10-12 minutes. You can use a toothpick to test for doneness. Prick a muffin with a toothpick if it comes out clean then the muffins are done. Remove and let cool.



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