Recently my sister Ann was told she is gluten and dairy intolerant and that her body stores them as water. Wow! That was quite an eye opener but it makes perfect sense if you know the whole story. So as she starts on her gluten and dairy free journey I'm doing some searching and experimenting for her. I've noticed for at least a year now that I myself feel much better if I don't eat bread and things like that, so I've also been keeping my eyes open for a while recipes I think sound tasty. My in-laws have also been gluten free for a year also, so there are lots of good reasons for me to experiment with these recipes. I still have lots to learn but one day at a time usually gets us somewhere, eh?
I had found a grain free blueberry muffin recipe from Deliciously Organic (love her recipes!) but it was made with heavy cream and that didn't work so well for Ann. I was thinking about what I could use instead when I spotted the overripe bananas on my counter. Bingo! So I decided to add those instead of the cream and adjusted the flour amount a little and a few other ingredients. I was quite pleased with the tasty end result!
I store them in the freezer and just get one or two out as needed.
6 large eggs
1 cup mashed ripe bananas
¼ cup honey
1 teaspoon vanilla
1 stick (8 Tablespoons) unsalted butter, melted
1 cup coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon sea salt
1 cup fresh blueberries
Preheat oven to 375°.
Line muffin pans with papers. Whisk eggs, mashed bananas, honey, vanilla, and butter in a large mixing bowl; set aside. In a seperate bowl combine coconut flour, baking powder, baking soda, and salt. Whisk together till well blended and fluffy. Add wet ingredients to dry ones and whisk until no lumps remain. Gently fold in blueberries. With a size 20 cookie scoop fill each paper and bake for 18-20 minutes.
Made around 23 regular sized muffins.