I love my mother’s banana bread recipe. Every time I eat that bread, it just brings me right back to my childhood! But I will admit that now that I’m single, I don’t necessarily like to make a whole loaf anymore. It’s just WAAAAYYY to much for just little ole me. And even if I freeze leftovers, it’s still too much!
Of course, I am eating gluten free and grain free. And I have been hearing about cassava flour and how great it is as a substitute for wheat flour. So I bought a bag to see what the fuss is all about. And I decided to turn my mother’s banana bread into muffins. I also made these sugar free by using Swerve sweetener.
I was very pleasantly surprised at how great these turned out! So moist and plenty sweet as well. I love to eat them topped with some real butter….yum!
I love to eat these with some fresh, homemade soup. They are a nice complement to most of the great soups I make.
Banana Bread Muffins
My Mom's banana bread recipe turned into grain free, gluten free muffins!
- 1/2 cup cassava flour plus two tablespoons
- 1/2 cup Swerve or coconut sugar Can also use sucanat
- 1/4 cup extra virgin coconut oil
- 1 1/2 small bananas, mashed 1/2 cup full
- 1 egg well beaten
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Preheat oven to 350 degrees F
Grease a muffin pan with coconut oil or use muffin papers or a silicone muffin pan.
In a large mixing bowl, sift four, salt, Swerve and baking soda.
Blend in coconut oil with a pastry blender.
Add mashed bananas and beaten eggs and fold in quickly. Don’t over mix. Batter should be lumpy.
Spoon mixture into greased muffin pan and smooth with the back of a spoon.
Bake at 350 degrees F for 30-35 minutes. Muffins will be done when a toothpick inserted into the center comes out clean.
Remove from oven and let sit for 15 minutes.
Transfer bread to a wire rack to cool fully.
This recipe makes 6-8 muffins depending on how full you fill them. If you do 6 muffins, you may need to increase baking time by a few minutes.