This is a recipe inspired from Elanaspantry.com. I changed a few of the ingredients but the bulk of the recipe is the same. I was looking for something that would be easy for my baby to eat, healthy for my baby to eat, and something that didn't have ingredients in it that he shouldn't have before he is one (honey, nuts, etc). So I found this recipe tweaked a few ingredients and wa-la! My baby loves these! He can't get enough of them and I can't either :) You can add some chocolate chips to them to to make them more dessert-like. Enjoy!
Banana Muffins
1 ½ cups whole wheat flour
2 tablespoon coconut flour (or coconut shreds)
¼ teaspoon sea salt
¼ teaspoon baking soda
2 eggs
¼ cup grapeseed oil
¼ cup agave nectar
1-2 very ripe bananas (about ¾ to 1 cup mashed)
2 tablespoon coconut flour (or coconut shreds)
¼ teaspoon sea salt
¼ teaspoon baking soda
2 eggs
¼ cup grapeseed oil
¼ cup agave nectar
1-2 very ripe bananas (about ¾ to 1 cup mashed)
Directions
In a large bowl, mix together flour, coconut flower/shreds, salt and baking soda
In a smaller bowl, combine eggs, grapeseed oil, and agave and then stir in mashed bananas
Mix wet ingredients into dry
Scoop batter one heaping ¼ cup at a time into lined muffin tins
Bake at 350° for 15-18 minutes, or until toothpick inserted in the middle comes out clean
In a smaller bowl, combine eggs, grapeseed oil, and agave and then stir in mashed bananas
Mix wet ingredients into dry
Scoop batter one heaping ¼ cup at a time into lined muffin tins
Bake at 350° for 15-18 minutes, or until toothpick inserted in the middle comes out clean
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