Posts Tagged ‘gluten free banana muffins’

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I can’t seem to get enough of this bread, and I have to confess, I’ve been making it at least once a week. The kids ask to have a slice the second they’re home from school, so we blaze through a regular-size loaf in just a couple days!

Loaded with tons of goodness, just one slice feels like a meal. This bread gives you natural sweetness (just 3 tbsp of coconut sugar in the whole loaf!), an addictive mix of flavors from the cherry and chocolate, and the best part is… You can prepare it in about 10 minutes if you have a high-powered blender like my Vitamix!!

(Recipe adapted from the Zenbelly Cookbook–one of my favorites for simple to prepare, grain-free and dairy-free, tasty dishes.)


1 1/2 cups mashed very ripe bananas (about 3)

3 large eggs

1/4 cup palm shortening or unsalted butter, room temperature

3 tbsp almond or coconut milk

1 tbsp pure vanilla extract

3/4 cup almond flour

1 cup gluten-free flour (I like a blend of arrowroot and cassava)

2 tbsp coconut flour

3 tbsp coconut sugar

1 tsp baking soda

1/2 tsp finely ground sea salt

1/2 cup finely shredded unsweetened coconut

1/2 cup raw pecans, finely chopped

1/3 cup mini dark chocolate chips (I like this brand)

1/2 cup dried cherries or cranberries



Preheat oven to 350F. Grease a 7-inch loaf pan.

Place the bananas, shortening, vanilla extract, eggs and milk in the blender. Blend until completely mixed and creamy.

In a medium-size bowl, toss together the coconut, chopped pecans, chocolate chips and dried fruit. Set aside.

In another medium-size bowl, whisk together the flours, salt and baking soda. Pour the contents of the blender into the the flour mixture and mix until just combined. Fold in the coconut, pecans, chips and fruit. Spoon into the prepared loaf pan, and even out using the back of a spoon on spatula.



Bake in the center of the oven for 50-55 minutes, or until the toothpick inserted in the middle comes out clean and the bread has a nice, light brown crust. Allow to cool for 10 minutes. Run a knife along the edges before inverted onto a cutting board. Best served warm with a little butter or fruit spread, although it really needs nothing.

Store wrapped in foil or airtight container for 3-4 days.





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banana muff bakedbanana muff above


These muffins will please even the most stubborn anti- gluten-free individual. Deliciously moist with a cake like texture, they will get devoured in minutes, and you’ll find yourself waiting impatiently for the remaining bananas on your counter to ripen so you can make another batch. In fact, I plan to put three or four of my bananas in the sun tomorrow to help speed up the process. Bananas are perfect for baking when their peels are speckled brown (see photo below).

The natural sweetness of banana combined with the coconut milk and almond flour means you only need to use a little added sugar in these muffins. I wrote the recipe for 1/2 cup since I’m often accused of taking out too much sugar, but I make this recipe with 1/3 cup sugar and my family considers them plenty sweet. Feel free to experiment and finds what works for your taste. And last weekend, I only wanted chocolate chips in a few of the muffins to surprise the kids, so instead of mixing the chips into half the batter, I simply sprinkled a few chips in each cup after spooning the batter in, and the chips sunk down and baked in nicely. I ate mine with scrambled eggs and sauteed tree oyster mushrooms–the perfect balance of sweet and savory!



1 cup all-purpose gluten-free flour

1/2 cup almond flour (I like Honeyville)

1/2 cup sugar

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1/2 tsp ground cinnamon

1/8 tsp cardamon

2 eggs

3/4 – 1 cup ripe banana, mashed (about 2-3 bananas)

1 tsp pure vanilla extract

1/2 cup coconut milk

1/4 cup coconut oil, melted or olive oil

1/2 cup finely chopped walnuts, optional

Other options: 1/3 cup currants or vegan chocolate chips


banana muff ripe

banana muff fill




Preheat oven to 350F.

Line a standard 12-cup muffin pan with paper liners.

Whisk the first six ingredients together in a medium-size bowl.

In a large bowl, gently whisk the eggs until pale yellow in color. Whisk in the mashed banana, followed by the vanilla, milk and oil. Using a spatula, fold the dry ingredients into the wet and stir until just combined. Fold in the nuts and/or currants or chocolate chips if using. Spoon evenly into the 12 cups of the muffin tin.

Bake for 25-30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.

Allow muffins to cool for 5 minutes before serving. Serve warm, plain or with a little butter.


banana muff meal

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