Clean Banana Muffins
I’m fairly certain almost every single one of my mom friends here in Colorado (especially the ones who did the nutrition challenge) are constantly making similar versions of these banana muffins. And I love it.
They’re perfect for playdates, for birthday parties… and every kid I know absolutely devours them. But here’s mama’s sneaky little secret (and the reason why I let my kid eat more than one if he so desires). There is ZERO sugar. ZERO. The only sweetness they taste is from the bananas.
These goodies are made with coconut flour so they’re also gluten-free and paleo friendly. The Gluten-Free Homemaker was my inspiration for these muffins… with one minor adjustment (I substituted cinnamon for honey).
And if mama needs a little something extra for herself, I recommend adding in some of Lily’s unsweetened dark chocolate chips (slightly sweetened with all-natural Stevia). They’re heaven.
Keep these on-hand during the week… for breakfast or as a snack. It’s a treat that will satisfy your sweet tooth, but leave you feeling nourished. 🙂
Clean Banana Muffins
Ingredients (makes 12 muffins):
- 1/2 c. of coconut flour
- 1/4 tsp. of salt
- 1/2 tsp. baking soda
- 4 large eggs
- 1/4 c. melted coconut oil
- 2 tsp. cinnamon
- 2 ripe bananas, mashed
- 1 tsp. vanilla extract
- 12 parchment paper muffin liners
- Optional: Chopped walnuts as a topping (not recommended for small children)
Directions:
Preheat oven to 350˚F.
In a large bowl, mix together the coconut flour, salt, baking soda and cinnamon.
In a smaller bowl, beat the eggs, coconut oil, mashed bananas and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until fully combined.
Spoon batter evenly into the parchment paper cups lining the muffin tin.
Bake for 20 minutes. Let the muffins cool for at least 10 minutes.
Looking for more clean sweet snacks? Try our berry yogurt tarts next!
XO,
-P
-0 Comment-