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Banana Bread Muffins

My Mom's banana bread recipe turned into grain free, gluten free muffins!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 -8 people

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  1. This recipe makes 6-8 muffins depending on how full you fill them.
  2. If you do 6 muffins, you may need to increase baking time by a few minutes.