Muffins without grains, dairy, nuts/seeds and eggs? Yes, it's possible! These nourishing Banana Muffins feature coconut flour and use gelatin as an egg substitute. I recommend using a high-quality grassfed gelatin for the recipe. This is a great recipe to batch and throw in the oven for a quick bite.
Here's What you Need...
⅓ c coconut flour, available here ¼ arrowroot flour, available here
½ tsp sea salt
½ tsp baking soda
1 tsp cinnamon
3 bananas, mashed (Make sure they are yellow but slightly green; very ripe bananas do not work well)
⅓ c coconut or palm oil, melted
¼ c applesauce (pure, unsweetened)
1 tsp vanilla extract
¼ c water, plus 1 tbsp gelatin
2 tbsp blueberries
Line muffin tin with parchment paper liners. Preheat the oven to 350 degrees.
Mix the coconut flour, arrowroot flour, sea salt, cinnamon, and baking soda together in a small bowl. Set aside.
In another bowl using an electric mixer, combine the mashed bananas, melted oil, applesauce, and vanilla. Mix well.
In a small saucepan, add the ¼ c water and sprinkle the gelatin over the water. Allow this to sit for about two minutes.
While the gelatin is “blooming,” add the dry ingredients to the banana mixture and beat until combined.
Turning your attention back to the saucepan, turn the heat to medium-low to melt the gelatin. This takes about one minute. Then whisk until very frothy. Work quickly. Add this to the batter, and stir.
Add blueberries to mixture
Using heaping tablespoon measures to drop the batter into your prepared muffin tin.
Bake at 350 degrees for 20-25 minutes until lightly golden on top.
This recipe makes 10 muffins. They are delicious served hot from the oven – no need to cool down as they hold together so well.