I don’t know about you, but I just love a sweet breakfast. It tends to go well with my coffee and THAT is always a good thing!
So let me start off by saying this- I am NOT a baker.
I enjoy cooking based on what i’m feeling like throwing into a skillet, but every once in a while I spot something that inspires me to try to whip up some baked goods.
Now, I can’t honestly say that I was ‘inspired’ to make this recipe, because I saw I had some super ripe bananas, a bunch of fresh blueberries and decided I wanted some muffins.
Plus, I had some super adorable new silicone baking cups that were in an ombre pink color arrangement and they were begging me to use them. A few other cute bakeware items I have my eye on are these Silicone Baking Mats that you can use in place of parchment paper and this adorable apron from Anthropologie! Aprons seem so old school, I know! But they have some handy pockets that I think would be great for my scatter-brain style cooking.
What I ended up with were really delicious muffins. They are more dense than a normal fluffy muffin, but that’s also because these are completely gluten free.
Hope you enjoy these as much as I did!
— I N G R E D I E N T S
- 4 very ripe bananas
- 1/4 c. coconut oil (I used unrefined, which made these a bit sweeter)
- 2 c. coconut flour
- 1/2 c. coconut sugar
- 1 egg, beaten
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1 c. fresh blueberries
- 1 c. almond milk, unsweetened vanilla
- 1 5oz. container of vanilla bean Forager Project cashewgurt (for extra moisture)
- pinch of salt
— I N S T R U C T I O N S
1. Start prepping for these a couple weeks in advance because you will need about 4 VERY ripe bananas. Once you have your bananas really, really, really ripe, it’s time to make muffins.
2. Pre-heat your oven on 375 degrees. Start to measure out your coconut oil and pop it in the microwave for 15-30 seconds to soften to a liquid.
3. Combine in a large mixing bowl your coconut oil, bananas, egg, cashewgurt and milk until smooth. Set aside.
4. Combine all your dry ingredients together. Mix so everything is evenly combined and then slowly add to your wet ingredients in until everything is mixed together. If it looks like your batter is too thick, add a little bit more milk. Last thing you will add in is the blueberries! *The texture will not resemble batter you have to pour. Rather it will be something more like a cookie dough.
5. Last step is to scoop your batter into a muffin tin. I used the silicone cups for the first time with this recipe and I thought they worked alright. There was a bit of the bottom of the muffins that stuck in there but I think it might have been due to the fact that I had to place each silicone cup on a baking sheet. If any of you have any favorite baking dishes you can’t live without, let me know!
6. Bake your muffins for 17-22 minutes. It depends on how hot your oven can be and also what you put your muffins in to cook.
This recipe yielded 24 muffins. Well, it was supposed to until I accidentally nicked my oven with the baking sheet as I was taking the first batch out of the oven and I lose about 4 of them. Oops. I told y’all I wasn’t the most experienced baker.
Plus, I think it is also worth noting that these muffins have a very delicate texture. These aren’t like regular muffins, remember. These are ‘cool’ gluten-free muffins. (Can anyone name this movie reference?)
Hope you all enjoy these. The taste is amazing and for those of you following along on MyFitnessPal, I have this recipe logged under my recipes.
If you’re not on the MyFitnessPal app and want to see the macro breakdown of these muffins, here it is:
Recipe inspiration from MamaSweeds.com
xoxo – Ashley