We are always trying out new gluten-free recipe experiments in this house. Creating homemade finger foods we can take on the road is always a plus, too. This recipe has both components, making it a Kula Baby favorite.
GF Coconut Banana Muffins contain flaxseeds, a great source of Omega-3 Fats and fiber. They also contain coconut oil, an ingredient associated with a long list of health benefits. Unrefined, natural coconut oil contains lauric acid, a healthy, medium-chained saturated fat (the only other abundant source of lauric acid is found in breast milk). In the body lauric acid is converted to monolaurin, an antiviral, antibacterial, and antimicrobial compound that helps to keep us healthy by destroying disease-causing organisms (including those associated with herpes, HIV, flu, measles, listeria, strep, H. pylori and more)! Coconut oil also protects against heart disease. It is important to choose high quality, unrefined, organic coconut oil. Unrefined coconut oil is odorless and tasteless.
Kula Baby and I like these muffins heated with a little organic butter or ghee melted on top.
GF Coconut Banana Muffins
2/3 cup gluten free flour mix (I use Bob’s Red Mill or Pamela’s GF Baking Mix)
1/4 cup ghee
2 tbsp ground flaxseeds (grind them immediately before baking for maximum health benefits)
1 large banana, cut into slices (the riper the better)
1 organic egg
1/8 cup maple syrup
2 tbsp unrefined coconut oil
Pre-heat over to 350 degrees
Combine the coconut oil, ghee, and maple syrup. Add the egg and mix well. Add the sliced banana and either mash together with a fork, or electric mixer until smooth (a few lumps won’t hurt anything though–depends on the texture your child prefers). Once the banana is well blended, stir in the flour and ground flaxseeds.
In a lined muffin pan, fill each cup 2/3 full. Bake for 25 minutes.
Variations: Add chopped walnuts for a fun twist.