Adapted from Elana’s recipe
My two year old loves muffins. My challenge is to make muffins that contain no refined sugar, are nutritious, and that contain no nuts (day care and school-friendly). This recipe fits the criteria and the added bonus is that they are super moist and delicious. My son approved with an enthusiastic:
“This is yummy mummy!”
Makes 8 muffins
¼ cup coconut flour
¼ teaspoon sea salt
½ teaspoon baking soda
¼ cup coconut oil, melted
2 medium bananas
3 dates, pitted
10 drops stevia (I used the Sweetleaf brand)
1. In a large bowl, combine coconut flour, salt and baking soda.
2. Place eggs, oil, bananas, dates and stevia in a blender (I used a Vitamix) and blend until smooth.
3. Add wet ingredients with dry and stir until smooth.
4. Scoop ¼ cup batter into a lined muffin pan or greased silicone muffin cups.
5. Bake at 350° for 20-30 minutes. Cool and serve.
1. If nut allergies are not a concern, you can fold in 1/2 cup of chopped walnuts or pecans to the batter before baking for a crunchy variation.
2. Silicone baking cups are my preferred choice for baking as they are easy to clean. Most kitchen stores carry them.