These muffins are one of my new favorites! I have been testing this recipe for a couple of months in a banana bread form. I was having a hard time getting a consistent outcome on the texture of the bread, the middle of the loaf would either be too mushy, or too dry. Last week I decided to ditch the bread idea and take the same recipe and make it a muffin... total win!
This bread is made with one of my favorite gluten free grains, that really does not get enough attention (in my opinion). Teff flour is highly nutritious and is great for baking! You will be seeing several recipes coming up in the next few weeks that use this grain, it is a good source of dietary fiber, protein and iron. These muffins are great in the morning and have turmeric powder for added nutrition. These are gluten free, dairy free and refined sugar free.
Golden Banana Muffins
- 4 ripe banans
- 2 eggs (room temperature)
- 1/2 cup coconut oil (melted)
- 1/2 cup honey or maple syrup
- 1 tsp turmeric powder
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1 tsp aluminum free baking soda
- 1 cup almond flour
- 1 cup teff flour
- 3-4 T of coconut flour
- (chocolate chips and/or walnuts -optional)
Preheat oven to 350
In a food processor add the bananas and eggs and process until smooth.
In a small sauce pan, warm the coconut oil and honey or maple until just slightly warm and coconiut old is melted. (If it warms too much, let cool before you add to food processor).
Add coconut oil and sweeter of choice, turmeric powder, cinnamon, salt and baking soda to the mixture, and process again.
Once smooth, add almond flour and teff flour and process until smooth.
Add coconut flour one Tablespoon at a time, the consistency will vary depending on the size of bananas you use. example: if the banana's are large and the mixture is more liquid, you may need an extra Tablespoon of coconut flour. You want to make sure not to add too much coconut flour or it will dry out the muffins. Add one T and process, then the 2nd (process) and 3rd (process). If the mixture seems like it needs to be a little firmer, add the 4th. The consistency should be a thick batter that can be poured right out of the food processor bowl.
Line a baking sheet with paper muffin cups or oil a non stick muffin tin. Pour batter evenly into muffin tins and then bake for 20-25 minutes depending on oven.
At 20 minutes I take a wooden toothpick and stick into one of the muffins to see if it comes out clean, if it does, they are done. If not give it a few more minutes, but watch closely so you do not overcook.
Remove from oven once fully bakes and let sit on the counter for at least 15-20 minutes before removing from your muffin tin. They will continue to slightly cook in the pan and will set and firm up a bit.
I usually pour 6 muffins (just like the recipe calls for), for my little guy, and then I add organic dark chocolate chips to the remainder of the batter and pour the other six after I stir in desired amount of chocolate. You can add walnuts as well for a nice texture and crunch. Let cool completely and then store in an air tight container on the counter for up to 3 days, refrigerate after that if there are any left.