These gluten free, dairy free, grain free and sugar free banana muffins are a go-to in our house! Easy and fun to make with my 3 year old, they are a healthy way to incorporate baked goods without compromising health.
Bananas are packed with potassium and ripe, are actually very good for those working with SIBO. According to the Medical Medium, ripe, speckled bananas suffocate the harmful bacteria living in the gut. Almonds are a great source of Omega-3’s for brain and health. As I worked to overcome gut dysbiosis and dysfunction, it was pleasing to find recipes like this that are gut and healing friendly.
We use these now to replace cupcakes. For a dessert option, top with vegan buttercream frosting.
lNGREDIENTS:
3 large eggs
4 ripe bananas, mashed
1/2 cup sugar free almond butter
1/4 cup olive oil or coconut oil
1 tsp good quality vanilla extract
1/2 cup coconut, almond or oat flour
1.5 Tbsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
3/4 cup raisins, walnuts or dark chocolate chips (not dairy free)
Pre-heat the oven to 350F and line muffin tins with muffin papers. Whisk eggs in a large bowl, mash the bananas and add to the eggs followed by almond butter, oil and extract. Mix until well combined. In a separate bowl, combine the flour, cinnamon, powder and baking soda, and salt. Stir the dry ingredients into the wet ingredients and mix until well combined. Stir in the raisins.Fill muffin tins almost to the top and bake for 16-19 minutes. Enjoy
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adapted from GimmeDelicious.com