Banana Bread Muffins
My Mom's banana bread recipe turned into grain free, gluten free muffins!
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
- 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.