Sunday, January 28, 2018

Banana Coconut Gluten-Free Muffins

Muffins for breakfast are another fun option for Little Ones.  I tell my toddler that it's like a little cake and he's all into them so I am trying to break into this breakfast option.  They are also very easy to pack if you are doing breakfast on-the-go.  For these muffins, I used both almond and coconut flours.  They are both gluten-free, paleo-friendly and a good source of protein and fiber. 

Here is the recipe I used:
1 cup almond flour
1/2 cup coconut flour
2 tsp vanilla
1 large banana mashed
1 egg+2 egg whites
1/8 cup coconut sugar
1/4 cup shredded coconut
1 tsp baking soda
1 tsp apple cider vinegar
1 cup almond milk
2 tbsp almond butter

This mix makes about 6 muffins. I sprinkled walnuts on each muffin before putting them in the oven.  I baked them at 375F for 25 min.  As they were baking, the coconut and the almond smelled delicious.  I think next time I will try to use coconut flakes and toast them ahead of time for added flavor. 

I like how you can barely see the shredded coconut in the muffins but you can still taste it.  The muffins rose up nicely and they are light and spongy.  I like the texture of the walnuts on top.  If you have a nut allergy, you could substitute for sliced bananas.

I hope you enjoyed this post!  Thank you for reading!

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