Tuesday, March 26, 2013

banana nut muffins {gf}


The last couple days we've had some pretty ripe bananas staring back at us from the fruit bowl. I was  planning on using them in a banana snacking cake and at the last second decided on mini muffins instead. Partially because mini muffins are cute, but mostly because you have built-in portion control. How many times have you finished your piece of homemade cake/bread/whatever...only to return to the pan to slice off a little bit more? and then a little more. and oops that cut was crooked. better even that out. ok, just a smidgen more. and five minutes later, half the pan is gone. (I know I'm not alone. Fess up people.)  
These little minis make a great mid-morning snack. Each muffin is loaded with healthy fats from the coconut oil & walnuts and has absolutely no refined sugar or gluten. They're super healthy...so you don't need to feel guilty if you eat 2 or 3 (or if you've lost count). But more important than the healthy thing, they are delish! (Because, let's be honest, if something doesn't taste good, no one cares if it's healthy.) These are light, fluffy, and the perfect amount of sweet. How does the saying go...
the best things come in small packages? Agreed.  

*********************************
banana nut muffins
{gluten free}

{{{INGREDIENTS}}}
*1 cup gluten free all purpose flour (I used bob's red mill)
*1/2 tsp baking powder
*1/2 tsp baking soda
*1/2 tbsp cinnamon
*1/4 tsp salt
*1/4 cup melted coconut oil
*1/4 cup honey
*3 overripe mashed bananas (about 1-1/2 cups)
*2 tbsp light vanilla coconut milk
*1 tsp vanilla
*2 eggs
*1 cup chopped walnuts
*2/3 cup raisins (optional)

{{{DIRECTIONS}}}
1.Preheat oven to 350.
2.Add the flour, baking powder, baking soda, cinnamon, salt, & walnuts to medium bowl. Mix and set aside.
3.In large bowl add the rest of the ingredients and mix well. Let the raisins sit in this mixture a few minutes to get nice and plump.
4.Fold the dry mixture into the wet.
5.Add batter to greased mini muffin tin. (I use coconut oil to grease. Works like a charm.)
6.Bake for 17-20 min or until golden edges.
7.Let cool for 2-3 minutes before transferring to wire rack.
8.Once completely cool, store in airtight container for up to a week.
Makes 36 mini muffins.




Have a great day!