A Healthy Spin on an Old Classic

One of my all-time favorite treats growing up was my mom's ooey-gooey banana bread which she somehow always baked to perfection while keeping the center soft. 

Sadly for me today her recipe was chock-full of sugar, butter, and dairy~ all ingredients that no longer jive with my body. So I decided to create a gluten-free, dairy-free, and refined sugar-free version that can be made as a bread or muffins. Since portion control is not my strong suit, I opted for making muffins today for you :) 

It's the perfect recipe to make when you have overly ripe bananas sitting in the kitchen that you're debating throwing in the trash. Please don't. At the very least cut them up and freeze them for later use in smoothies and banana fro-yo.

These bad boys are great for breakfast, snack or dessert. You can always opt to add your favorite protein in there to add a little more nutrition. Regardless, I love to eat them plain or heat them up with some melted almond butter.  





-3 Ripe Bananas 
-1/2 Tsp vanilla extract 
-1 flax egg (1 tbsp flax meal combined with 3 tbsp water)
-3 tbsp melted coconut oil 
-3 tbsp maple syrup 
-3 1/2 tsp baking powder
-pinch of salt 
-1/2 tsp cinnamon
-3/4 cup unsweetened almond milk  
-1 1/4 cup almond meal 
-1 1/4 cup coconut flour 
- 1/2 cup gluten-free oats 
1. Place all ingredients in a food processor 
2. Blend until fully combined and smooth 
3. Add dough to a non-stick muffin tin 
4. Bake at 350 degrees F for 30 minutes