I love my mother’s banana bread recipe. Every time I eat that bread, it just brings me right back to my childhood! But I will admit that now that I’m single, I don’t necessarily like to make a whole loaf anymore. It’s just WAAAAYYY to much for just little ole me. And even if I freeze leftovers, it’s still too much!
Of course, I am eating gluten free and grain free. And I have been hearing about cassava flour and how great it is as a substitute for wheat flour. So I bought a bag to see what the fuss is all about. And I decided to turn my mother’s banana bread into muffins. I also made these sugar free by using Swerve sweetener.
I was very pleasantly surprised at how great these turned out! So moist and plenty sweet as well. I love to eat them topped with some real butter….yum!
I love to eat these with some fresh, homemade soup. They are a nice complement to most of the great soups I make.
- 1/2 cup cassava flour (plus two tablespoons)
- 1/2 cup Swerve or coconut sugar (Can also use sucanat)
- 1/4 cup extra virgin coconut oil
- 1 1/2 small bananas, mashed (1/2 cup full)
- 1 egg (well beaten)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- Preheat oven to 350 degrees F
- Grease a muffin pan with coconut oil or use muffin papers or a silicone muffin pan.
- In a large mixing bowl, sift four, salt, Swerve and baking soda.
- Blend in coconut oil with a pastry blender.
- Add mashed bananas and beaten eggs and fold in quickly. Don’t over mix. Batter should be lumpy.
- Spoon mixture into greased muffin pan and smooth with the back of a spoon.
- Bake at 350 degrees F for 30-35 minutes. Muffins will be done when a toothpick inserted into the center comes out clean.
- Remove from oven and let sit for 15 minutes.
- Transfer bread to a wire rack to cool fully.
- This recipe makes 6-8 muffins depending on how full you fill them.
- If you do 6 muffins, you may need to increase baking time by a few minutes.