Overly ripe bananas (and an optional dash of honey) give the perfect touch of sweetness to these Dairy Free Banana Bread Muffins. You'll love having these on hand for an on-the-go breakfast option or a quick snack!
Updated post May 24, 2017;
Recipe originally posted Dec. 11, 2015
Overly ripe bananas are seriously the perfect baked good ingredient. Using these in recipes means you don't have to add in any honey or maple syrup just to make it sweet. Of course, you still can - like I did in my Double Chocolate Banana Bread - but you won't miss it if you don't. With these Banana Bread Muffins, I paired the bananas with coconut flour, which also has a slight natural sweetness. Add in some additional honey before baking and top with some shredded coconut and VOILA! You have a batch of super delicious, easy to make Dairy Free, Paleo Banana Bread Muffins.
I tend to not make tons of Paleo baked goods, but when I have brown bananas it is really hard for me to justify tossing them out! So as of late, whenever I bake some gluten free goodies, I have started freezing them in individual portions. Bulk cooking and freezing it for later use is one of my top Paleo tips, but I never really listened to my own advice when it came to cupcakes, cookies, muffins...any treats or sweets! In an effort to stop over eating just because something tastes good, I'm trying to practice what I preach in all areas.
These gluten free Banana Bread Muffins are so good that I could seriously eat the whole batch in one sitting, which is probably not the most glamorous. The last time I made them, I was a good little girl and had just 1 or 2 before I stored the rest. I just baggied them up and froze them individually. It was perfect! Then I could just take a baggie out in the morning and bring it to work with me. When my mid morning hunger struck, it was thawed and ready to go! I highly recommend heating it up a bit and slather it with some Kerrygold butter. Boom - perfect snack.
As I said before, I like to use these muffins as a snack or for breakfast, but they can easily make a sweet treat too. If you have a favorite frosting recipe, hold off on the shredded coconut garnish until later. Bake your muffins, let them cool and then frost. Afterwards, sprinkle the shredded coconut for a cute, edible, all natural decoration. You could also garnish with a thin banana slice, some chocolate chips, pecan pieces... really, your options are endless!
I can't say for sure because I haven't tried it myself, but this recipe should also work as a loaf, if that's your preferred banana bread way. The loaf pan will take longer to cook than the muffins though, so you'll have to keep a close eye on it. I would suggest letting it cook at 375 for about 35 minutes before checking it with a toothpick. If the toothpick doesn't come out clean, bake it for another 5 minutes before checking again. If you try this method, let me know how it turns out in the comments!
- 3 overripe bananas, mashed
- 3 eggs
- 1/2 cup coconut oil, melted
- 1/2 cup coconut milk
- 2 tbs raw honey
- 1/2 tsp lemon juice
- 1 cup coconut flour
- 1/2 cup almond flour
- 1/2 cup tapioca starch
- 1 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- unsweetened shredded coconut *OPTIONAL