This recipe is #grainfree, #glutenfree and #dairyfree. To make it vegan, simply whip up some flax seeds with water to replace the eggs. There is absolutely no sugar or sugar replacement added, making them a great breakfast for diabetics.
The bananas and coconut flour give off some sweetness, although these are definitely more savoury and nutty. You can add a touch of honey to the mixture if you prefer a sweeter treat. The muffins are also very light and fluffly, unlike some other gluten-free recipes, which tend to be pretty dense.
Makes 12 muffins
3 ripe bananas
4 free-range extra-large eggs
¼ cup coconut oil
½ cup coconut flour
¼ cup almond flour
1 tsp baking soda
Seeds from a vanilla pod (or 1 tsp vanilla essence)
1/ Preheat oven to 200 degrees Celsius.
2/ Mash banana, mix in eggs and coconut oil until well-combined.
3/ Add in the rest of the ingredients and mix until fairly smooth.
4/ Pour equal amounts of batter into the muffin tray.
5/ Bake for 15 minutes until golden and set.
6/ Remove from oven and allow to cool in muffin tray, before serving.