Warm Banana Muffins and Sweet Sunshine.

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When Sage and I woke up this morning the curtains were glowing gold with the sunrise. We slipped out of bed ("quiet as mice") and made a pot of tea and a batch of coconut banana muffins. By the time Pete and Lu rolled out of bed there were steaming gluten-free muffins waiting on the counter.

Sage and I use to bake together every week. We ate gluten then so somehow it seemed easier to whip up a loaf of bread or a batch of muffins. Really how we bake now is no more difficult. So this morning we forged a secret plan to wake early every week and bake together.

Our muffins were based loosely on a recipe I found last night during the hour I lost on this amazing website. It is one of a dozen that I printed out. I think I need to buy this lady's cookbook. (Thanks, reader Sarah for the suggestion!) While the recipes are not necessarily GAPS food, most are easily adaptable. Bliss.

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This gluten-free Banana Cake recipe was our starting point, though we strayed a bit to make it GAPS friendly. a lot becasue that's just how we roll. Here is our adaptation:

Banana Coconut Muffins

2 C ground soaked almonds (almond flour)

1 C ground coconut (coconut flour)

1/2 tsp coarse celtic sea salt

1/4 C melted coconut oil, cooled

3 eggs, beaten

1 Tb vanilla extract (remember this recipe from the holiday gift guide? We ended up keeping it for ourselves. Yum.)

2 bananas, mashed

Stevia to taste (or substitute a scant 1/4 C honey, warmed gently)

A touch of extra coconut oil for pan

  • Preheat oven to 350 F
  • In a medium mixing bowl combines coconut and almond flours and salt.
  • In a separate smaller bowl whisk eggs and mix in vanilla, bananas, and cooled coconut oil. Add a shake of stevia powder or a dropper or two full of liquid. (Go for too little rather than too much with the stevia until you taste the batter.)
  • Mix wet ingredients into dry, then taste. Add a bit more stevia if you perfer sweeter muffins. 
  • Oil muffin tin with coconut oil and a basting brush.
  • Fill muffin tins to 1/2 full. Our batch made 12 muffins. 
  • Bake for 20 – 40 minutes until brown on top and firm to the touch. 
  • Remove from muffin pan promptly and cool on a wire rack.

Happy baking and happy Rachel's Stove is Back in the Kitchen Day! Now if I could just find that camera battery charger…

9 thoughts on “Warm Banana Muffins and Sweet Sunshine.”

  1. Pamela R says:
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    Elana’s Pantry is my all time favorite recipe blog! More focused on the Paleo diet…it works really well for our family. Plus, her recipes are tested, easy and super-yummy. Her deserts are amazing, but right now our favorite recipe is the roasted beets. With skins on…how easy is that?

  2. Vanessa says:
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    Did you make the coconut flour yourself? I’m considering grinding my own dessicated coconut but not sure if it will be floury enough. They don’t have coconut flour on hand in the UK! Also, what kind of stevia do you use– green powder or liquid extract?

  4. Rachel Wolf says:
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    Vanessa,
    I used unsweetened dried coconut that I put in my blender until it turned to flour. If your blender cant swing it you could use a clean coffee grinder (blade style) and do it in batches. And stevia… I prefer liquid but get what ever I can locally. I am about to order green powder in bulk and make my own liquid.

    Happy baking!
    ~ Rachel

  7. kendra says:
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    AWESOME you inspired me to try some gaps recipes and we loved the pancakes even more than our regular gluten free ones! just got a big bag of almond flour i am itching to use…i wonder if i can wait until morning time to make these? hmmmm…. ; )

  8. Rachel Wolf says:
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    Hooray! Do check out the Elenas Pantry website. While it might take some adaptations if you want true GAPS food, all is GF and looks amazing.

    Happy breakfasting tomorrow!
    Rachel

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