Grain-free banana bread muffins

Delicious, healthy and simple to make, these gluten-free muffins use banana, eggs and coconut flour for the batter base.

• makes

  9-12

• prep

  10 minutes

• cook

  18 minutes

• difficulty

  Easy

Ingredients

• 5 eggs
• 2 bananas
• ¼ cup coconut oil or butter, softened
• ½ cup coconut flour
• 1 tsp baking soda
• 1 tsp vanilla
• ¼ cup milk

Instructions

Preheat the oven to 200ºC. Grease a 12-hole muffin tin with butter or coconut oil.

Put all ingredients in medium-sized bowl, and using a strong whisk or stick (immersion) blender, mix until smooth and well incorporated. If the batter is too thick, add a little milk to thin, but don't let it get runny. The batter should be somewhat thick.

Spoon batter into muffin tins (you might be able to stretch it out to 12 small muffins, otherwise make 9).

Bake for 13-18 minutes until lightly browned and set in middle.

Note

• I use a small measuring cup to pour the batter so each muffin is evenly sized.

Recipe from Wellness Mama by Katie the Wellness Mama, with photographs by Suzanne Perazzini.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.