Recently our ND advised we adopt a gluten free lifestyle to combat some health issues both Marley and I are dealing with. Initially, this freaked me out a bit! But when I really thought about it, and did some research (googling lol), I realized little tweaks here and there with our recipes and what packaged goods we buy – it’s not so scary after all! There are tonnes of options out there – you just need to really take the time to read the labels, and if you aren’t sure – google it!
Marley has a close friend who is also gluten free, so she was familiar with the lifestyle change. While we are still new at this, so far so good!
Of course, now I feel even more inclined to make as much as I can in the house rather than buy expensive gluten free snacks. So, here I am again baking more banana muffins! I’m really proud of these ones, Marley ate the first batch (OK, Marley and I) within a few days, so I made another this week and thought I would share the recipe. I chose to add in goji berries, pecans and spinach (shhh). I told Mar the “green” in the muffins was pistachio (haha I’m the worst) and she hasn’t questioned it yet! Getting those greens in ya girl one way or another…
OK here we go, ingredients:
- 2 1/2 cups mashed banana (4-5 medium)
- 4 med. eggs (or 3 large)
- 1/2 cup almond butter (or whatever nut butter you prefer)
- 1/4 cup of butter (I used Earth Balance Buttery Spread )
- 1 teaspoon vanilla
- 1/2 cup coconut flour (can use almond flour)
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of sea salt
- 1/2 cup dried goji berries
- 1/2 cup pecans
- 2 large handfuls of spinach (you can do more or less)
- 1/2 cup chocolate chips (I didn’t include them in this batch – your choice)
Directions: Preheat oven to 350 degrees F, and spray your muffin tin ( I like to use this Spectrum coconut spray ). Mix all the wet ingredients (banana, almond butter, eggs, butter, vanilla) in a large bowl. Then in a smaller bowl mix the dry ingredients together. Add the dry ingredients to the wet ingredient bowl and keep that mixer going! I then added the spinach in (ripping it up a bit as I tossed it in) and continued to blend until the mixture was smooth. I actually fill the muffin tin almost to the brim – I don’t find these muffins rise much – and this recipe will make a dozen delicious guilt free muffins. Can store them up to 4 days in the fridge – they won’t last that long trust me. Enjoy!!