I’ve finally found a recipe for grain free muffins that doesn’t use any sugar substitutes. It relies on the bananas for sweetness (which is plenty😊).
These are so easy to make and freeze really well too.
Grain free banana muffins
* 5 eggs
* 2 bananas
* 1/4 cup coconut oil or butter (softened)
* 1/2 cup coconut flour
* 1 tsp baking soda
* 1 tsp vanilla
* extra milk to thin out mixture if needed
Preheat oven to 200°C.
Place all ingredients in a medium sized bowl. Using a stick blender, mix until smooth. Use a little milk if the mixture is too thick.
Pour into greased muffin tins (or use paper baking cups – inexpensive to buy and so easy😉).
Bake in the oven for 13-15 minutes or until browned and set in the middle.
Here’s another recipe out of the same book I got the cinnamon teacake recipe – and this one’s a winner too…
- 440g can crushed pineapple in syrup
- 1 cup plain flour
- ½ cup SR flour
- ½ tsp bi-carb soda
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 1 cup firmly packed brown sugar
- ½ cup desiccated coconut
- 1 cup mashed banana
- 2 eggs, lightly beaten
- ¾ cup vegetable oil
Cream cheese frosting
- 30g butter, softened
- 60g cream cheese, softened
- 1 tsp vanilla
- 1 ½ cups icing sugar
Preheat oven to 180°C. Grease a deep 20cm square cake pan; line base with baking paper. Drain pineapple over medium bowl, pressing with back of spoon to drain. Reserve ¼ cup of the liquid. Sift flours, bi-carb soda, spices and sugar into a large bowl. Stir in pineapple, syrup, coconut, banana, egg and oil. Pour into prepared pan. Bake for about 40mins. Stand cake in pan for 5mins before turning out onto a wire rack to cool. Spread cold cake with frosting.
Cream cheese frosting – Beat butter, cream cheese and vanilla until light and fluffy. Gradually beat in icing sugar.