Golden Banana Muffins

These muffins are one of my new favorites! I have been testing this recipe for a couple of months in banana bread form. I was having a hard time getting a consistent texture, the middle of the loaf would either be too mushy or too dry. Last week, I decided to ditch the bread idea and use the same recipe to make muffins… total win!

This recipe 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 great for baking! You will be seeing several recipes 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 include turmeric powder for added nutrition. They are gluten-free, dairy-free, and refined sugar-free.

Golden Banana Muffins

Ingredients

• 4 ripe bananas
• 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 Tbsp coconut flour
• Chocolate chips and/or walnuts (optional)

Instructions

Preheat oven to 350°F.

In a food processor, add the bananas and eggs and process until smooth.

In a small saucepan, warm the coconut oil and honey or maple syrup until just slightly warm and the coconut oil is melted. (If it becomes too warm, let it cool before adding it to the food processor.)

Add the coconut oil, sweetener of choice, turmeric powder, cinnamon, salt, and baking soda to the mixture, and process again.

Once smooth, add the almond flour and teff flour and process until smooth.

Add the coconut flour one tablespoon at a time. The consistency will vary depending on the size of the bananas you use. For example, if the bananas are large and the mixture is more liquid, you may need an extra tablespoon of coconut flour. Be careful not to add too much coconut flour, or it will dry out the muffins. Add one tablespoon and process, then the second (process), and the third (process). If the mixture seems like it needs to be a little firmer, add the fourth. The consistency should be a thick batter that can be poured out of the food processor bowl.

Line a baking sheet with paper muffin cups or oil a nonstick muffin tin. Pour the batter evenly into the muffin tin and bake for 20–25 minutes, depending on your oven.

At 20 minutes, insert a wooden toothpick into one of the muffins to see if it comes out clean. If it does, they are done. If not, give them a few more minutes, but watch closely so you do not overcook.

Remove from the oven once fully baked and let sit on the counter for at least 15–20 minutes before removing from the muffin tin. They will continue to cook slightly in the pan and will set and firm up a bit.

I usually pour six muffins plain (just like the recipe calls for) for my little guy, then add organic dark chocolate chips to the remaining batter and pour the other six after stirring in the desired amount of chocolate. You can add walnuts as well for nice texture and crunch. Let cool completely, then store in an airtight container on the counter for up to 3 days. Refrigerate after that if there are any left.

Enjoy!!