4 ripe bananas, mashed
½ cup coconut flour
1 teaspoon cinnamon
1 teaspoon vanilla or almond extract
1 pinch of salt
1 teaspoon baking soda
1/3 cup butter, softened (or coconut oil for dairy free)
1 teaspoon apple cider vinegar
2-4 tablespoons honey (depending how sweet you like your muffins)
Preheat the oven to 350 degrees. In a medium mixing bowl, mix the bananas, and eggs together. Add the butter and remaining ingredients. Place the batter into 12 lined or greased muffin tins and bake for 25-30 minutes. Serve warm, or once cooled place in a container to enjoy later as a grab and go snack.
Why I like these:
From a practical standpoint, because they are great tasting and the batter can be made in 5 minutes. (I timed it!) From a nutrition standpoint, these muffins are free of refined sugar, gluten and dairy*. This is good because all of those ingredients are know to cause inflammation in the body, leading to dysfunction, pain, and many diseases. Avoiding these foods isn’t trendy, but what research shows us to be one of the best keys to optimal health. If your looking to make healthy changed in your eating instant message me.
*(rarely can people not tolerated organic butter)
Coconut flour is a great alternative to regular flour because it is gluten and grain free. Many people do best when they avoid grains as well as gluten. Because coconut flour has, more protein, more fiber, and more healthy fat that regular flour it has less of a negative impact on your glycemic index (the measure of food’s impact on blood sugar). Coconut flour’s fat is mostly medium chain triglycerides, MTCs, this is good because research shows that MTCs help reduce body fat and increase lean tissue. These are just a few reasons why I love coconut flour! When you substitute it in your recipes, use 1/3 cup coconut flour for every 1 cup regular flour.