I love fall and fall foods, so I’ve been wanting to make banana nut bread since our chilly snap last week (though today was as hot as the dickens again). Pumpkin bread is around the corner, too. Since we had a couple brown bananas waiting for me in the fridge, I thought I’d throw together some muffins today. I love how forgiving grain-free baking seems to be; I threw this together without consulting any other recipes, and it worked perfectly. Lucky for you though, I wrote down what I did so that you can duplicate it.
Grain-Free Banana Nut Muffins
Preheat your oven to 350 degrees Fahrenheit. With an electric mixer (I use my stand mixer), combine:
- 6 Tbsp coconut flour (1/4 cup plus 2 Tbsp)
- 7 eggs
- 6 Tbsp milk
- 1/4 cup coconut oil
- 2 ripe bananas
- 1/4 cup honey
- 1/2 tsp (or as much as you like) of pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
Then fold in:
- 2/3 cup chopped walnuts
Spoon into 16 greased muffin tins/liners. Bake for 25 minutes or until set. Let cool a bit, and enjoy.