My kids NEVER SUSPECT when I make these grain-free banana muffins that they aren’t made with white flour. Seriously.
I love them. And I love making with grain-free type flours. Because, to be honest, they are more forgiving than the real ones.
I particularly love these grain-free banana muffins because they are packed with protein and good fat. They’re low in sugar and make a wicked after school snack for kids, because they are really satisfying and don’t give you the sugar rush of a regular muffin.
It sucks that I can’t send them to school because they are also full of nuts. OH well.
They aren’t just kid-friendly. Honestly, I almost called them Adult Power Muffins because they’re packed with goodness.
If you want a grain-free option that has a bit more of a dessert-feel, trying this Grain-Free Maple Cake. I top it with berries and homemade coconut whip.
I prefer these muffins though for a sustaining snack. Enjoy!
Grain-Free Banana Muffins
- 1/2 cup hemp flour or ground nuts (like almond meal/flour)
- 1/2 cup freshly ground flax seed
- 2 cups almond flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 large pastured eggs, beaten
- 2 very ripe medium bananas, mashed
- 2 Tbsp melted butter or coconut oil
- 1/3 – 1/2 cup honey
- Preheat the oven to 350° F.
- In a large bowl, combine hemp, ground flax, ground nuts, baking powder, baking soda and salt. Mix until blended.
- In another bowl mix beaten eggs (or egg replacer), honey, bananas and butter or coconut butter until well blended.
- Add wet ingredients to the dry ingredients and stir until just blended.
- Grease large muffin tins with butter or coconut oil, or use muffin liners.
- Fill 3/4 full with batter.
- Bake at 350° F for approximately 15 to 20 minutes.
- Remove and cool on rack.