Banana Muffins
When life gives you over-ripe bananas... You make banana muffins.
And it's gluten free, and sugar free!
Makes 12 medium sized muffins
4 mashed bananas
4 beaten eggs (room temp)
3 tbsp coconut oil (melted)
1/2 cup honey
1 tbsp maple syrup
1/2 tsp vanilla
3 drops liquid stevia
1/2 cup tapioca flour
1/2 up coconut flour, sifted
1/2 tsp baking soda
1/2 tsp baking powder (grain free)
1/4 cup chopped pecans
1/2 tsp sea salt
1 tsp cinnamon
Mix wet ingredients together in a bowl (minus the mashed bananas and pecans). Mix dry ingredients in a separate bowl. Mix wet and dry ingredients, then fold in bananas and pecans. Scoop batter into pre-greased muffin pan filling 3/4 full.
Bake at 350 degrees for 50 minutes or until golden brown, aromatic and a toothpick comes out clean.
And it's gluten free, and sugar free!
Makes 12 medium sized muffins
4 mashed bananas
4 beaten eggs (room temp)
3 tbsp coconut oil (melted)
1/2 cup honey
1 tbsp maple syrup
1/2 tsp vanilla
3 drops liquid stevia
1/2 cup tapioca flour
1/2 up coconut flour, sifted
1/2 tsp baking soda
1/2 tsp baking powder (grain free)
1/4 cup chopped pecans
1/2 tsp sea salt
1 tsp cinnamon
Mix wet ingredients together in a bowl (minus the mashed bananas and pecans). Mix dry ingredients in a separate bowl. Mix wet and dry ingredients, then fold in bananas and pecans. Scoop batter into pre-greased muffin pan filling 3/4 full.
Bake at 350 degrees for 50 minutes or until golden brown, aromatic and a toothpick comes out clean.