Easy One-Bowl Gluten-Free Banana Muffins

GFbananamuffins

Today marked the first day my girls have been back in school in over a week!  We were getting desperate, people.  Snowmageddon 2015 hit Lexington last week and it didn’t let up until it had poured nearly 15 inches of snow + sleet and ice.  I know for all you Bostonians and Northern folk this is nothing but it shut down our little town.

The upside –

Time stood still for a couple of days.  No one had school and hardly anyone went to work. With a husband on hand, I moved our littlest in with her big sis and converted her room into an office and painted the girls room a beautiful shade of gray.

My girls seem to have become great buddies during their time at home and as new roommates. Their little imaginations came alive as they were forced to find new ways to play with old toys.

And so…

We played. We watched movies. We organized. We baked. We napped.  After two days, the lack of sunshine and fresh air was getting old and I had run out of home projects to throw myself into.  After 5 days, we. were. done.  All of our stay-in-our-jammies-eat-donuts-togetherness-time had taken its toll.

So I am thankful for school and sweet teachers who are giving this mommy a much needed break from her kiddos today!

As part of my baking adventures during Snowmageddon 2015, I came up with this delish muffin recipe.  I had been wanting one that would make a batch of healthy, snackable muffins and these turned out great.  My kiddos ate 4 muffins between them so we polished off the dozen very quickly.  I started with a Paleo OMG recipe and tailored it.  So thanks Paleo OMG for the inspiration!

margmuffins

 

Ingredients

Serves 12

1 c almond meal (Trader Joe’s is where I get mine)

1 c Almond Butter (or any nut butter you prefer)

3 whisked eggs

1/2 c pure maple syrup

1/3 c melted coconut oil

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1/4 tsp cinnamon

2 ripe mashed bananas

1/2 tsp of vanilla

Preheat oven to 350 degrees.  Grease muffin pan thoroughly if you are not using muffin liners.   Whisk eggs in bowl.  Add bananas and mash.  Add all other ingredients into bowl and mix with spatula until combined.  Fill muffin cups halfway and bake for 20 minutes.

Easy One-Bowl Banana Gluten-Free Muffins
Author: 
Recipe type: Muffins
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
These gluten free muffins are the perfect for breakfast or a midday snack. They combine bananas, almond meal and the sweetness of maple syrup and are kid approved!
Ingredients
  • 1 c almond meal (Trader Joe's is where I get mine)
  • 1 c Almond Butter (or any nut butter you prefer)
  • 3 whisked eggs
  • ½ c pure maple syrup
  • ⅓ c melted coconut oil
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ¼ tsp cinnamon
  • 2 ripe mashed bananas
  • ½ tsp of vanilla
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease muffin pan thoroughly if you are not using muffin liners.
  3. Whisk eggs in bowl. Add bananas and mash.
  4. Add all other ingredients into bowl and mix with spatula until combined.
  5. Fill muffin cups halfway and bake for 20 minutes.

 

 

 

 

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