My kids love bananas, and I do, too. We throw them in smoothies, toss them in lunches, add them to baking recipes as a frugal substitute for oil, and of course, make banana bread and muffins. Hmm, I forgot drying them, too which is easy peasy lemony squeezy as my kids would say.
A banana muffin recipe in The Joy of Cooking has long been a favorite of my husband’s. He makes them in large muffin tins because he loves the “big” size. Feeling a little jealous of his banana muffins since I can’t eat wheat anymore, I decided to make these gluten-free. The kids were happy to jump in and help.
There are so many ways kids of different ages can help with making banana muffins. Young ones will love mashing the bananas in a deep bowl with a potato masher. Older kids will love breaking the eggs and measuring the dry and wet ingredients. While I used a Kitchen Aid mixer to make these which my kids are comfortable using, you can also make these by hand and have the younger kids help with the mixing.
Don’t feel you need to make these as large muffins. Make mini muffins to add to their school lunches, or go with the regular size for an after-school snack. I use the If You Care brand baking cups to save time spraying the muffin tins; these baking cups are unbleached and coated with silicone, a non-organic natural ingredient.
- one large egg
- ½ cup organic sugar
- 1⅓ cups mashed ripe bananas (about 2 to 3)
- ¼ cup extra virgin organic coconut oil, melted
- 1 teaspoon vanilla extract
- ¼ cup coconut flour
- 1 cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- Make sure all the ingredients are at room temperature, especially the coconut flour.
- Mix together in a large bowl the banana, egg, organic sugar, coconut oil, and vanilla extract.
- Add the flour mixture: coconut flour, almond flour, baking powder, ground cinnamon, baking soda , salt, and ground nutmeg, and mix together. Make sure there are no lumps from the coconut flour. Do not over mix.
- Divide the batter evenly among the muffin cups. Depending on the size of the muffins, bake at 375 degrees F for about 15 to 21 minutes. Let the muffins cook in the tins for 5 minutes before placing them on a cooling rack.
Receive my new PDF Easy Weeknight Meals: Chicken 5 Ways when you subscribe to the Frugal Local Kitchen Email List.
Because I love meeting new people and sharing, this post is linked to: