I’ve been trying to stick to a grain free diet for the past few months to help with the inflammation that goes along with Lyme Disease. Abstaining from grains has definitely helped, but I’m not going to lie, it is not easy.
I’ve found I can sometimes cheat a little every now and then, but not much. So on those days where I’m really craving something “bread like” and sweet, muffins typically fit the bill and they can easily be made grain free.
They’re quick, satisfying, and can be frozen and heated up for a fast craving curbing snack.
Muffins are versatile, of course. You can add pretty much anything you like to them. I happened to have dried cherries and chocolate on hand so that’s what I chose, but you can switch them up any way you’d like.
Here are some ideas: Any type of nut, any type of dried fruit, chopped apple, white chocolate, candied ginger, diced pear, sliced strawberries, blueberries, replace half the banana with pumpkin puree, pumpkin pie spice, you could do a streusel topping, a cinnamon and sugar topping, you could add a dollop of your favorite jam in the middle before baking…the options are endless.
Cherry Chocolate Banana Muffins
Preheat oven to 300 degrees.
3/4 Cup Coconut Flour
1/4 Cup tapioca Flour
4 Very Ripe Bananas (dark brown skins)
4 Organic Eggs
1/4 Cup Organic Coconut Oil (solid, but room temp)
1/4 Cup Pure Maple Syrup
1/4 teaspoon Sea Salt
1/2 Tablespoon Ground Cinnamon
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 teaspoon Pure Vanilla Extract
1/2 Cup Dried Cherries (chopped)
1/2 Cup 70% Dark Belgian Chocolate (roughly chopped)
Measure all ingredients into a mixture except the cherries and chocolate. Mix on medium high for 1 minute, scraping down sides once. Fold in the cherries and chocolate and fill muffin papers. Bake for 60 minutes or until toothpick comes out clean.