I wanted to make something special for my sweet boys for their Valentine’s Day breakfast, and I came across this recipe from the Life Made Full blog. It is perfect for us with its dairy free, grain free, no sugar added, and gluten free ingredients. I modified it slightly to make the batter thinner so I could dump it all into my blender instead of getting my hands dirty. Haha!
Aren’t those bananas delicious looking?! Ick! But they make the best bread!!
It was kind of a busy evening after school, piano lessons, and mama trying to get out the door for a viewing of Fifty Shades Darker! Have you seen it? What did you think? 😉
Anyway, I wanted to make these, stat! And thankfully I had all the ingredients on hand…my favorite kind of recipes! I preheated my oven to 350 degrees, literally dumped all of the ingredients in my blender, poured the batter into paper muffin liners, and baked to my heart’s content. *Mine baked about 30 minutes with the addition of almond milk.
Nothing like the smell of fresh baked muffins. It is delightful! My kiddos were begging to not have to wait until the morning, but I held strong! 🙂 So, without any further waiting, here is your easy muffin recipe!!
Gluten, Grain, Dairy, No Sugar Banana Muffins
(MAKES 9-10 MUFFINS)
2 very ripe bananas, mashed
1/3 cup avocado oil or melted coconut oil
2 tsp pure vanilla extract (eliminate if doing a Whole30)
2.5 cups almond flour
1 TBSP cinnamon
1/2 tsp salt
1 tsp baking soda
1/4 cup of dairy free milk (I used unsweetened almond milk)*
Preheat oven to 350 degrees and line muffin tin with liners or grease with coconut oil. In a large bowl, beat together the bananas, eggs, coconut oil, and vanilla. Add remaining ingredients and beat together until well combined. Spoon into muffin tins at least 3/4 full. Bake for 18-22 minutes, until golden brown and toothpick inserted comes out clean.