Not Your Grandma's Banana Muffins (gf, df, grain free, refined-sugar free)

My family thought this banana muffin recipe was from my grandma, and I am SO happy to tell you that while I love my grandma and her delicious recipes, these banana muffins aren't loaded with sugar or refined flour. They'll leave you light on your feet and ready to conquer your busy schedule!

Here are step-by-step pictures to make the banana muffins! The numbers above each picture correspond to the written directions below. Enjoy!

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As you can see above, my 1/3 cup of mashed banana is more like a heaping 1/3 cup!

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Not Your Grandma's Banana Muffins (gf, df, grain free, refined sugar free)

serves: 11-12 muffins or 1 standard-sized loaf pan

Ingredients:

2 medium bananas ( it should be about 2/3 cup mashed banana) 2 eggs 2 TBS coconut oil                                                                                                                        1/4 cup creamy almond butter 2 tsp vanilla extract 2 cups almond flour ( I only use Bob's Red Mill!) 1/4 cup coconut sugar 2 TBS pure maple syrup 1 tsp baking powder (if paleo, use aluminum free baking powder) 1/2 tsp baking soda

Optional: 1/2 cup chocolate chips (I LOVE chopping up an Eating Evolved Chocolate bar!)

Directions:

1. Preheat the oven to 350F. Thoroughly mash the banana in a large bowl.

2. Next, add the egg, coconut sugar, maple syrup, and vanilla extract. Mix well.

3. In a small bowl, melt the coconut oil in the microwave.

4. Dump the melted coconut oil and almond butter into the banana mixture. Mix well.

5. Mix in the almond flour, baking soda, and and baking powder until fully combined.

6. Lastly, fold in chocolate chips (optional).

7. Pour into cupcake molds (I use silicone cupcake molds! If using paper cupcake liners/aluminum tins, spray them with non-stick spray OR if using a loaf pan, line it with parchment paper).

8. Bake muffins for about 18 minutes OR If baking bread, start with 40 minutes. Mine took about 60 minutes bc I baked it in a 7X4 loaf pan. Either way, bake until it is very golden brown and a toothpick comes out clean. Store in the fridge or at room temp for 3-4 days (if they even last that long 😉).

Don’t forget to tag me on Instagram, @cooking_emily, so I can see your recreations!

Xoxo,

Emily

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