If you haven’t noticed, nut flours, and almond flour in particular, are used a lot in grain free baking. It makes sense; almond flour acts very similarly to regular flour and it makes delicious baked goods. But, as I mentioned in my last post, nuts and I don’t always get along very well, which means I gotta take it easy on the almond flour and any other nut filled goody.
I don’t always do a very good job of this though. In the past couple of weeks I’ve consumed more than my fair share of nut containing treats (and chocolate, oh so much chocolate). As a result, I haven’t felt my best. I’ve been in an almost constant state of bloat and my skin has been more broken out than normal, neither of which is much fun as I’m sure you can imagine. And when I’m not feeling my best, my self confidence suffers as well (it’s hard to feel sexy when your belly feels like its full of concrete, that’s just a fact).
Since my husband comes home in a little over 2 weeks (YAY!) I want to look and feel my best. So in an effort to regain my self confidence, rid myself of the bloat and clear up my skin, I’m doing what I should have done a while ago and I’m cutting out nuts (and seeds too just in case). No this is not a permanent thing and no this is not me being restrictive for the sake of being restrictive. This is me trying to heal my gut in the hope that one day I will better be able to digest things like nuts and seeds. I can go into more detail about what I’m doing to heal my gut and why I need to in another post otherwise this post will be waaaaayyyy too long.
Anyway, back to muffins…. since I’m not eating nuts, I can’t have almond flour based baked goods and since I was having a craving I decided I’d come up with a nut free baked good. A nut free banana muffin recipe to be exact since I had a bunch of bananas that were turning brown. These muffins taste just like the banana bread my mom used to make, although they aren’t quite as pretty, and they are super moist even though they contain very little oil. A little note on coconut flour: coconut flour is VERY absorbent (hence why there are 4 eggs in the batter) and it cannot be replaced with any other flour. It is a little expensive but you use much less at a time so in the long run it’s really not any more. You could probably substitute potato starch or tapioca starch for the arrowroot powder though, but I haven’t tried.
- 4 bananas, mashed
- 4 eggs
- 1 tsp vanilla extract
- 1 Tbs honey (optional)
- 1 Tbs coconut oil, melted
- ½ cup coconut flour
- 1 Tbs cinnamon
- ¼ tsp salt
- 1 tsp baking soda
- 2 Tbs arrowroot flour
- Preheat oven to 350 degrees
- Grease a muffin tin
- Mix bananas, eggs, vanilla, honey and coconut oil in a stand mixer
- Add coconut flour, cinnamon, salt, baking soda and arrowroot flour to mixer slowly
- Mix until incorporated
- Pour batter into muffin tins (about ¼ batter cup per muffin)
- Bake for 30 minutes
Let me know if you try these! I’d share but I’ve already eaten half of them… don’t judge me 🙂
In vibrant health,