So you thought I was a “G” rated website did you? Not today! (Kidding) This post couldn’t be more “G” rated, in fact my girls absolutely LOVED this movie, whoops I mean muffins!!
Our family LOVES banana nut muffins! Have you noticed the trend lately for muffin tops?? I’ve tried them a few times and although good, that isn’t my favorite part of the muffin. My favorite part of a muffin is the ooey (oh yeah I just made that a word), gooey center below the muffin top!
So this morning I set out to make a new muffin, a topless muffin…who knows maybe this will become the new craze! 😉
Why Sugar Free, Grain Free & Gluten Free
One may wonder why I decided to go with a sugar free muffin? Quite frankly, I had intended to sweeten these muffins with a little raw honey or grade B maple syrup, but when I tasted the batter they were plenty sweet.
So instead of using a sweetener, I thought I would use some unsweetened applesauce. As bananas ripen, they become incredibly sweet and when they cook they become even sweeter. I feel our society as a whole usees to much sweetener. Once you reduce or eliminate sugar out of your diet, everything taste better and is sweeter by nature.
I chose to make these muffins with almond flour because I wanted them to be a well balanced snack with the proper carbs, protein and fat ratio. Almonds are a great source of protein. Everyone’s ratio is different, yes…but this muffin has a good breakdown of carbs, fats, and proteins.
By going grain free with these muffins, I naturally could make them gluten free. There are plenty of great recipes out there for banana nut muffins (with gluten), so I thought I would shoot for an amazing gluten free muffin as well.
I personally do best limiting my gluten, but hey that is just me. Do I eliminate gluten all together? No. But I do my best to keep it at a minimum.
How about you? Do you avoid grains, sugar and gluten?
A Great Topless Banana Nut Muffin Recipe
So here it is! This recipe makes 1 dozen of topless muffins. They are AMAZING and I have to warn you…THEY WON’T LAST LONG! Our muffins were gone as soon as breakfast was over..everyone LOVED them! Enjoy.
- 1¾ cup almond flour
- ¼ tsp sea salt
- 1 tsp baking powder (gluten free)
- 1 tsp baking soda (gluten free)
- 2 tsp ground cinnamon
- ½ cup unsweetened applesauce
- 3 very ripe bananas, mashed
- 3 eggs
- 2 tbsp coconut oil, melted
- ½ cup chopped pecans
- Preheat oven to 375 F.
- Mix together the almond flour, sea salt, baking soda, baking powder and cinnamon. Set aside.
- In another bowl combine mashed bananas, applesauce, eggs and the melted coconut oil. Mix well.
- Combine the dry and wet ingredients and mix until well blended.
- Stir in pecans.
- Grease a muffin tin pan with coconut oil.
- Fill muffins ¾ full (almost to the top).
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
What are your favorite ways to use up overly ripe bananas?
Do you have a favorite banana recipe?