Two bananas had been parked on the kitchen counter for too long. They were well past the speckling of brown in the yellow peel banana. Mushing them into some kind of bread seemed like a good idea. A quick search of the internet, and I found a recipe for inspiration on Gimmedelicious.com. Not only are these low carb banana muffins, they fit the bill for paleo and gluten free too.
The muffins are light, almost souffle-like. I’ve adapted the recipe by adding chopped cherries rather than chocolate chips, not that I have anything against chocolate chips. There just weren’t any on hand.
If you’re committed to eating a paleo or gluten free diet, these muffins are just the thing. I might be better off if I fit that description, but I haven’t made that lifelong commitment. I do, however, like to try things. Ours is a kitchen where you’ll find coconut flour in the freezer. These low carb muffins are very satisfying in a way that food that’s low on the glycemic index tends to be. I can feel the benefits of that fact that my baked goodie had no added sugar and no white wheat flour. I’m satiated, I don’t feel hungry, I’m not tempted to pop back into the kitchen to eat the other five muffins.
At the same time, I can’t say this is the best banana muffin/bread I’ve ever eaten. That distinction belongs to this recipe. I missed the al dente quality that wheat flour and it’s gluten provide, and the way sugar seems to amplify the banana flavor. Maybe there’s a perfect option out there. Perhaps next time I’ll try combining the two recipes, get the added fiber of the coconut flour, use less wheat flour and sugar. Maybe you can have it all.Print
A low carb, paleo, gluten free banana muffin
- 2 ripe bananas, mashed
- 2 eggs
- 1/4 cup almond butter
- 2 tablespoons butter
- 1/2 teaspoon vanilla
- 1/4 cup coconut flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt
- 1/4 cup diced cherries, fresh or frozen in a pinch
- Preheat oven to 350
- Spray muffin pan (6 muffins)
- Combine bananas, egg, almond butter, and vanilla (I used my food processor)
- Add coconut flour, cinnamon, baking powder,baking sods, and salt (again a quick blitz)
- Stir in cherries
- Spoon into muffin cups
- Bake 15-18 minutes, or until browned
- Cool before removing from pan
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she connects readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the USF. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.