Gluten, Dairy & Grain Free
You ever in a hurry in the morning and you're like "dammit...I don't have time to make breakfast!" Or you just need to meal prep because you know you wont have time to get to breakfast? Don't fret! These simple and yummy muffins will save the day for you and your family. Or just you, if you wanna keep them all to yourself. I wont judge you.
As you know I try to stay away from ingredients like gluten, dairy and grains. So these have none of those things and they are still bomb! Obviously, cause then I wouldn't share them with you.
If you have never used one of my recipes before, I really like to simplify things for you. I could write all about how good these are and why they bring joy to my life and why I love to bake but I will admit....I usually just like to get to the recipe. So I'll keep it short, sweet and factual.
I love to bake. I'm OCD about it. I like having a clean kitchen before anything even comes out of the oven. Waiting for anything to cool is honestly the worse part because I just want to eat it. So there's that. Now lets get to cookin!
Banana Muffins (GF, DF, GrF)
½ C Coconut Flour
1 Tsp Baking Soda
¼ Tsp Espresso
½ Tsp Cinnamon
¼ Tsp Salt
3 Ripe Bananas
¼ C Maple Syrup
¼ C Coconut Oil (melted)
Chopped nuts of your choice. I used pecans.
Line a 12 count muffin baking tray with liners. Preheat the oven to 350 degrees.
In a bowl, mix all dry ingredients together.
In another bowl, mash all of your bananas with a masher until smooth. It is ok to have some clumps here. Then add the rest of the wet ingredients and mix together well.
Mix in dry ingredients from the other bowl slowly.
Pour or use an ice cream scooper to add mix to the muffin liners.
If desired, sprinkle chopped nuts on top.
Cook for 25 mins. Remove from the oven and let cool completely in the tray. This may take about an hour. After cooling either remove the muffins and place them in a container to leave in the fridge OR put the entire tray in the fridge if you have the room and won't be needing the tray anytime soon.
In the mornings, I like to pull one out of the fridge, take off the liner and heat for 10 seconds. Then I add a little dairy free butter (reference photo at top) and sometimes jam on top. YUM!
Here is a list of the brands I used for this recipe. Keep in mind that using different brands may mean that our outcome looks bit different than mine. If this happens, don't beat yourself up or think you did something wrong. Heck...it might even look better than mine!
Flour > Bob's Red Mill
Coconut Oil > Dr Bronner's
Butter > Miyokos
You can find the tools I used > here
I personally don't like to buy a lot of my food ingredients online or from Amazon but I do understand that not all stores are created equal. So I provided links you can go to just in case you can't find what you are looking for.
If you would like to see a video of me making this recipe, check it out here