Getting tired of my muffin recipes yet? I'm sure you are! But I would feel awful not sharing this recipe because it's so stinking good! Unfortunately I am abstaining, because I don't eat fruit anymore, but for those of you who can tolerate it, PLEASE try these out! They are also 100% dairy free.
Grain/Gluten/Sugar/Dairy Free Banana Pancake Muffins
1/2 cup coconut flour
1 1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/4 cup walnut oil (or coconut)
3 large overripe bananas
1/2 cup SF pancake syrup
2 tsp vanilla
1 tsp maple extract
I usually have brown bananas in the freezer, and I'm not sure if it's just me, but does freezing them create more juice? Or does the freezer just pull moisture out of them faster? I'm not sure, but be sure to save the juice! Wring out your peels as best you can!
In a large bowl, use a fork to combine your coconut flour, cinnamon, salt, and baking soda. Break up your lumps! In a separate bowl, mash your bananas and add your eggs, oil, syrup, and extracts. Add wet to dry and stir stir stir! Bake at 350 until the tops are browned.
These would quickly become dessert with some frosting. They are really really good. Just remember my coconut flour baking tip, which is to be sure to completely cook these through, they cannot and should not be underdone!
The batter for these was very very wet. If your bananas aren't that juicy, try adding a splash of nut milk. The browner the banana, the batter! You could easily add some flax or chia seeds for some added nutrients.
Enjoy GFGs! Xoxo