I give these banana muffins an 8 on the 1-10 likability scale. The number one being awful and ten being perfect.
They’re grain free, gluten free (of course), dairy free, and refined sugar free. They’re moist and fluffy. They aren’t overly sweet but they still satisfy that sweet tooth craving and the bread craving that has been dogging me since I went grain free.
I’m going to be honest with you though.
I’m not loving this grain free adventure I’m on. I find bread items made with just coconut flour and almond flour pretty much unpleasant. Maybe the texture? And I think the fat content, even though I’m using “healthy” fats, freaks me out a little.
And the eggs….holy cow.
Most grain free recipes call for a TON of eggs. For some reason, that grosses me out too. Every time I’m cracking all of those eggs I can’t help but wonder…”is this really necessary”?
At this point I haven’t tried flax or chia eggs, but believe me, I will. Because using 4-6 organic eggs for a single recipe that turns out nothing like the cookbook picture or sometimes even inedible after I’ve paid anywhere from $3.99 to $5.99 for a dozen organic eggs, makes me irritable and angry.
Since I’m not doing a true Paleo diet, I’m going to do some experimenting this week with different non-grain flours such as teff and sorghum along with the almond flour and coconut flour. My goal is to come up with at least 3 different grain free, dairy free, refined sugar free, breads that can be used for toast, sandwiches, and buns.
Stay tuned, hopefully I’ll have some winners!
For the muffins I used Against All Grains recipe for banana bread. Except of course I used muffin tins, liners (make sure you spray with non-stick spray!), omitted the chocolate chips (but you don’t have to), and reduced the cooking time to 25-30 minutes.
You want them a bit golden on top.