These muffins are moist, delicious and bake up to a golden brown colour. They get double thumbs up from my husband, so the recipe will be a mainstay in our household.
I have kept the sugar substitute to a minimum because the combined sweetness of the bananas and coconut flour is enough for me, but feel free to add more to your own taste.
Makes 1 dozen large muffins.
- 1 ½ cup of gluten free flour mix: (1/3 cup each of brown rice flour, coconut flour and tapioca flour, ¼ cup of corn starch, 1/8 cup each of sweet sorghum flour and chick pea flour)
- 1/3 cup of Krisda sugar substitute
- 1 ½ teaspoon of baking soda
- 1 ½ teaspoon of baking powder
- ½ teaspoon cinnamon
- ½ teaspoon of sea salt
- 1/3 cup shredded coconut (optional)
- ½ cup of goat milk yogurt (I use Hewitt 3.25%)
- 1 teaspoon of alcohol free vanilla extract (I use Frontier brand)
- 1/2 cup of organic coconut oil (liquefied in microwave)
- 2 large eggs
- 1 cup of mashed ripe bananas (3 medium size)
- ½ cup of chopped walnuts
- 2/3 cup raisins (optional)*
- Preheat oven to 375, line muffin tin with extra large paper liners and set aside.
- In a large bowl, mash bananas, then add yogurt, vanilla, eggs and coconut oil. Blend with electric mixer.
- In a medium bowl, whisk together flour mix, Krisda, baking soda, baking powder, cinnamon, salt and shredded coconut (optional).
- Add dry ingredients to the banana mixture and mix with a spoon until the ingredients are just incorporated.
- Stir in nuts and raisins.
- I use an ice cream scoop and fill each muffin tin to just below the liner. Bake until golden brown on top. It should take about 24 – 28 minutes depending on the oven. A digital thermometer inserted into the centre of the muffin should reach an internal temperature of about 209 degrees.
- Let the muffins rest for 10 minutes before transferring them to a rack to cool.
These will keep well in the freezer; make sure they are completely cooled before freezing.
* Note that if you are being treated for Lyme disease, this recipe should be reserved for later in your treatment protocol – and eaten in moderation. While the flour mix used in this recipe is more nutritious and has less carbs than typical all purpose ‘white’ GF flours, it will still convert to sugar in the body, which may cause inflammation in Lyme sufferers. Dried fruit is also something to avoid on the Lyme diet because of sugar content.