Friday, January 10, 2014

Gluten-Free, Grain-Free Banana Muffins (healthier version)

I modified my banana muffin recipe to make it a little healthier....this time using coconut oil in place of some of the butter, and switching out the cane sugar 
with low-glycemic organic coconut palm sugar. 



Coconut Oil has some surprising health benefits- it can lower cholesterol and even help to restore normal thyroid function, while also helping with weight control. It helps your body absorb the fat-soluble vitamins A, D, E, and K...which Celiacs are often lacking! It is also a natural anti-fungal.  

Organic Coconut Palm Sugar is a naturally nutrient-rich food. It is packed full of magnesium and nitrogren, which help regulate blood sugar levels and prevent hypertension and diabetes. It is high in zinc, calcium, and potassium...and contains 16 vital amino acids - the building blocks for life!

So basically - these muffins are not only amazingly delicious, they are amazingly GOOD for you. 
Hope you enjoy!

Gluten-Free, Grain-Free Banana Muffins (Healthy Version)



1 cup XO Baking Co. gluten-free all-purpose flour
1 grass-fed egg
1/2 teaspoon baking soda
1/2 teaspoon fine pink himalayan sea salt
2 large, ripe bananas
1/2 cup organic coconut palm sugar
4 tablespoons coconut oil
2 tablespoons butter, softened or melted
Enjoy Life Chocolate Chips - optional 


Blend all ingredients in a large bowl with an electric mixer for one minute.
Bake at 350 degrees for approx. 15 minutes or until fork comes out clean.

Makes 12 muffins. 

Happy Gluten-Free Baking! 
♥ Christie

1 comment:

Holmdel NJ Maid Service information said...

Over-ripe bananas always needs to be made into muffins or bread. Looks yum.