I’ve been searching for a wheat-free, sugar-gree, grain-free banana muffin recipe that’s quick and easy and actually tastes good. I’ve tried quite a few and this is a recipe I kind of made up after a few failed and untasty attempts.
The muffins turned out moist, sweet and they’re really great as a snack when you’re in a rush and don’t feel like preparing food. They seemed to be even fluffier by day 2.
For best results you should definitely invest in a set of YuppieChef’s fabulous silicone cupcake holders. They’re the business. No mess no fuss.
3 over-ripe bananas (organic if possible)
4 free range eggs
1/4 cup dessicated coconut (buy at Dischem)
3/4 cup almond flour (buy at Dischem)
2-3 tsp raw honey
4 chopped pitted dates (buy at Dischem)
2 tbsp flaxseeds (buy at Dischem)
1 tsp bicarb
1/2 tsp salt (Himalayan Crystal salts from PnP are your healthiest choice, you should replace your regular table salt with this brand)
Mix it all together.
Pour into muffin cups.
Stick in the oven for 30 mins on 180.
Makes 12 delish muffins.
Let me know how yours turn out!