Paleo Allergen Free Banana Muffins

Back when I created my Paleo Egg Free Chocolate Cupcake Recipe, I also experimented with a similar one for vanilla cupcakes. Unfortunately, since banana is used a sweetener and egg replacer, it overtook the taste of the vanilla in the cake. Note the chocolate ones do have a banana taste, but not nearly as strong, as the chocolate covers it up for the most part. Of course, if you really don’t like the taste of bananas, you won’t like that recipe.

Anyway, I had put that recipe aside for a long time. But recently, I tried making these again, and I realized the even though they really wouldn’t pass for a vanilla cupcake, they certainly are delicious as banana muffins! And certainly would be appreciated by those who can’t eat eggs, gluten, grains, and other common allergens often found in baked goods.

Have you ever experimented with coconut flour? It’s a great choice for allergen free cakes, but it is very dense and usually requires the use of eggs to lighten it up.¬†Well, in this case, I was able to replace the eggs with applesauce and bananas, so the muffins are actually very moist, even though the dough is very thick. And neither flavor is overpowering. Now that I think about it, I should have called them banana-apple muffins.

I also used a hefty portion of coconut oil, so these are chock full of healthy fat. And yet, the muffins have a light and airy taste, kind of like crumb cake. I think they’re pretty good, if I do say so myself!

You be the judge. Here’s the recipe:

Paleo Allergen Free Banana Muffins

Prep Time: 8 minutes

Cook Time: 15 minutes

Total Time: 23 minutes

Yield: 12 to 16 muffins

Egg Free Banana Muffins - free of top 8 most common allergens, and chock full of healthy fat from coconut oil.

Ingredients

  • 1 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp Celtic Sea Salt
  • 1/2 tsp cinnamon
  • 1 ripe banana
  • 1 cup unsweetened applesauce (Eden brand organic works best)
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup (or honey - just not too thick)
  • 2 T vanilla extract

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix the first four (dry) ingredients and set aside.
  3. Add wet ingredients to food processor and puree.
  4. Add dry ingredients and process until forms a dough like ball. Will be pretty thick, so you may have to stop and stir up from bottom a couple or times.
  5. Place 12-16 liners in muffin tins.
  6. Add batter, filling each 3/4 of the way. They won't rise much, so don't worry about filling too much.
  7. Bake for 14 to 18 minutes, until lightly browned on top.
  8. Cool for 10 to 15 minutes before eating.
  9. Enjoy!
http://transformedbyfood.com/paleo-allergen-free-banana-muffins/

Next time, I think I will try replacing the banana with pumpkin puree to make pumpkin muffins. We will see how those come out.

Enjoy this last week of winter! A blizzard is on its way to NY. Let’s hope it’s followed by mild temperatures and lots of sunshine.

About Dawn

As a Certified Health Coach, I provide motivated individuals with the resources, tools, support and encouragement they need to make the gradual changes in food and lifestyle that could completely transform their lives.
Contact me.

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