Gluten Free Banana Bread

It’s been a while since I posted and for that I am so sorry! I feel like I haven’t caught up from being sick over the winter and now I only have less than 10 weeks until my baby boy comes! AHHHHHH!!!!!!

I’m still baking, cooking, and you name it in the kitchen and last week I found the only recipe I’ve made with coconut flour that actually turned out AND tasted good! I know, I as shocked too.

I happened to have a couple bananas that were begging to be baked into something. I thought of making pancakes, or banana cake, or regular banana bread, but I am really trying to cut back on my sugar intake and going completely ‘clean’ again. Cause let’s face it, I have been giving in to my cravings…a lot…and I’ve been craving things like ice cream and oatmeal butterscotch cookies…..

Now I know coconut flour can be expensive and that’s why I’m so worries about baking with it and it not turning out..cause that’ happened one too many times. But for some reason, I had faith in this recipe. And it only uses 1 cup of the flour, so I felt as though I could sacrifice that, and I am SO glad that I did! I even meant to share some with my gluten-intolerant mother-in-law..but the boys and I loved it so much, we ate it all in two days. Next time… next time.

Gluten Free Banana Bread (adapted from Gutsy)

1 cup coconut flour, sifted
1 1/2 cups mashed bananas (2-3 bananas)
4 eggs
6 Tbsp coconut oil, melted
5 Tbsp honey
1/4 tsp salt
2 tsp cinnamon
1/2 tsp baking soda
1 Tbsp vanilla

Preheat oven to 300 degrees F.
Lightly oil a bread pan before lining with parchment paper.
Line pan with parchment paper.
In a medium bowl, mash the bananas. Add the honey, oil, vanilla, and eggs.
In a small bowl, sift the coconut flour and add baking soda, salt, and cinnamon.

Add the dry ingredients to the wet ingredients and mix until just combined. (The batter will be VERY thick and will just kind of plop in to the bread pan.)

Pour the batter into your prepared bread pan and spread evenly.
Bake for about 1 hour and 15 minutes. Top and edges should be a nice brown color.
Let cool in pan for about 15 minutes.
Place on cooling rack.
You can slice and eat right away!
I ate it with butter, but if you’re going completely clean, just use honey!
You could also add chocolate or carob chips to the batter to add some more texture and flavor. (Yes, I know chocolate chips aren’t clean, but a little won’t hurt, especially if you use a good chocolate brand)

Enjoy!

Gluten Free Banana Chocolate Chip Muffins

I’ve been trying a lot of new things this week.

Between dinner, baking, working out, and crocheting, I’ve been one busy momma!

And not only am I baking delicious treats, as usual, I’m trying gluten free treats! It just makes me feel so good to make something that EVERYONE can eat. Even those with celiacs. And since this gluten intolerance has been becoming more of an issue lately, I want to contribute to that side of the eating spectrum as well.

I’ve had the muffins ‘pinned’ for a while and decided to make them for a playgroup that I attended this week. Since we do have some allergies in the group, I try to make things that everyone can enjoy. Kid friendly and mommy friendly 🙂

I do have to say, I was probably just as excited to use my muffin cups that I bought from the Wilton Tent Sale with Beth.
I’ve been waiting for the perfect time to use these. And this morning it just felt right. I still have a bunch left, so you may see them in future posts as well 🙂

Gluten Free Banana Chocolate Chip Muffins (adapted from Dessert Stalker as found on Multiply Delicious)
Yield: 12-18 muffins or 30-35 mini muffins (this is a total guess!)

6 eggs
1/3 cup coconut milk
1 Tbsp honey
1/2 tsp salt
1 tsp vanilla extract
1/4 cup coconut oil, melted
3/4 cup coconut flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup ripe mashed bananas (about 3 small bananas)
1/2 cup chocolate chips and a few extra for sprinkling on top

Preheat oven to 400 degrees F. Line muffin pan with paper liners. (I made 24 mini muffins before using my cool baking cups, but I didn’t have enough liners, so I sprayed the pan, but they did NOT come out well, so I really suggest you use liners)

In a large bowl, whisk together eggs, coconut milk, honey, salt, and vanilla.
Combine coconut flour, baking powder, baking soda and cinnamon in a sifter and sift into egg mixture. Whisk together until there are no more lumps. Stir in melted coconut oil. Fold in bananas and chocolate chips. Batter will be thick.

Spoon batter into prepare muffin pans.

Bake for 15-18 minutes or until muffins are golden.
Cook for about 10 minutes and Enjoy!

Aren’t these cups beautiful?

Clean Eating Pumpkin Banana Oat Muffins

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It’s a good day here in the good ‘ol state of Wisconsin! Besides the fact that I woke up with my hubby at 3am, my nose won’t stop running (I just can’t seem to catch it!), and I ate way too much ‘un-clean’ food last night, it IS a good day. Three reasons why I am happy about today:
1. It’s Friday!
2. I get a short break from my kids this weekend, starting today! (don’t get me wrong, I LOVE my kids, but they have been driving me crazy this week!)
3. THE PACKERS WON LAST NIGHT!

Yeah, I’m pretty excited about all them. I guess the excitment was just too much for me this morning. My body told me to sleep, and my nose told me no.

So what did I do with my extra 3 hours before the kids get up? I baked! (what else would I do…geez!) Since we will be gone tonight and all day tomorrow, I wanted to use up some food I had. Namely, about a half can of pumpkin puree and some bananas. I decided on muffins and then just needed to find a recipe to use. I searched Pinterest, but shockingly didn’t find anything on my ‘boards’. So I went straight to my recipe box. (I know what you’re thinking, “who still uses a recipe box?’ I do. So deal with it)
I found a couple recipes for banana oat muffins, and oatmeal applesauce, and I figured I could just add the small amount of pumpkin in and it wouldn’t change the consistency that much. But I kept looking and stumbled upon Pumpkin Banana Oat Muffins! How perfect is that! It was meant to be. Fate, if I may.
I looked through all the ingredients and I.had everything, except sucanat and oat bran. Easy peasy. I substituted honey for sucanat and ground flax for oat bran. I was on my way to a delicious and healthy breakfast for my children and I.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Clean Eating Pumpkin Banana Oat Muffins
Yield: 18 muffins

2 cups whole wheat pastry flour
1/2 cup oats
1/4 cup ground flax
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice or nutmeg
1 medium banana, mashed
1/2 can of pumpkin puree
1/2 cup unsweetened applesauce
4 egg whites*
1 Tbsp wheat germ or more ground flax
1/2 cup honey

Forgive my 4am photography…and my ‘drugs’ in the background..

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 350 degrees F.
Line muffin tins.
In large bowl, whisk together flour, oats, flax, baking powder and soda, salt, cinnamon, ginger, and allspice/nutmeg.
Add mashed banana, pumpkin, applesauce, egg whites, wheat germ and honey. Whisk until smooth.
Use a spoon to distribute batter evenly to lined tins.
Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean.
Cool on wire rack.
These are great for freezing and using as a quick breakfast. Let thaw for 30 minutes or reheat in microwave for about 30 seconds. (that is a total guesstimate for microwaving time)

Note: If you don’t have wheat germ, just use 1 Tbsp more of ground flax. I’m sure you could use more flour or oats as well. Don’t let the little things keep you from eating clean!

*I hate wasting things, so I froze my egg yolks to use in the future for ice cream!