Gluten-Free, Sugar-Free, Banana Muffins

In our house, sometimes we don’t eat all the bananas. When they get fully ripe you have a few choices to including eating them, freezing them for later, or making banana bread.

Up until I created this recipe, I had never made banana bread or muffins, so I was pleasantly surprised when everyone I shared a muffin with asked for the recipe.

It’s pretty simply and you can choose to omit the cacao nibs and/or shaved coconut if these don’t suit you.

INGREDIENTS:

4-6 very ripe bananas, peeled and mashed

1/2 cup Ghee

2 tsp Baking Soda

Pinch of Salt

1 cup of Monk Fruit Sweetener

2 eggs or Just plant-based egg substitute

2 tsp vanilla extract

1 tsp cinnamon

Pinch of nutmeg

1/3 cup organic cacao nibs

1/3 cup shredded coconut

1 cup buckwheat flour

1 cup quinoa flour

1 cup millet flour

DIRECTIONS:

  1. Preheat the oven to 350 degrees
  2. In a mixing bowl, mash the bananas with a fork until completely smooth. Stir in the melted ghee.
  3. Add the baking soda, salt, sugar, plant based egg substitute, and 3 different flours. Mix well.
  4. Add the cacao nibs, shredded coconut, cinnamon and nutmeg. Mix well.
  5. Pour the batter into muffin cups or a banana bread loaf pan.
  6. Bake in the oven for 50 minutes to 1 hour at 350 degrees.
  7. Remove from oven and let cool.

Your healthy, delicious banana muffins are now ready to eat.

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