This past week I had a few days off of school. I was really looking forward to some chill time at home, hanging with the kids, and playing catch-up. What I didn’t take into account was the fact that kids without school and a schedule are terrors. Like, somebody-hold-me-back, kind of terrors. They enjoyed some TV time, and some reading time. They had plenty of outside time; which resulted in the muddiest coats and snow pants I’ve ever seen. No worries, though. After three cycles, I finally got all the mud off.
Needless to say, by Friday, I was already reaching my limit and about ready to ship the kids off to the Americas. Instead of shipping my kids off to the New World, I decided to engage them in a baking project.
I’d had an idea for these muffins for a while, and I decided to give them a try. The kids had been begging to make banana bread for the longest time, and they love it. I figured they’d enjoy helping with these. And since I had a couple bananas turning black on the counter (which almost never happens), I surmised there was no better time. Plus, mushing those very ripe bananas is the perfect job for little hands.
I was torn between using all xylitol (which is my favorite all natural, sweetener, and does not jack up your blood sugar like regular sugar), or all maple syrup. I like the added flavor of maple syrup, and so I used a combination of both. (Plus, xylitol isn’t super cheap.)
I love using a combination of almond flour and coconut flour (see my paleo almond pancakes). These muffins are full of protein, fat, fiber, and potassium. I realize that the amount of eggs seems like a lot, but trust me; it’ll all work out for the best.
2 out of 3 kids gave a very enthusiastic thumbs up, as did my husband who is known for being kind of picky. They’re great for breakfast or a snack, and next time I think I may add blueberries, or mini chocolate chips for a treat. I also might try these as a pre-run snack. I normally have a hard time eating anything before a run, and something small like this might be great.
So next time the kiddos are driving you crazy, instead of shipping them off like a criminal in chains, put them to work helping you make these muffins!
Grain-free Banana Muffins
- 1/2 cup butter, softened
- 1 cup (real) maple syrup
- 1/2 cup xylitol
- 2 tsp vanilla
- 2 bananas mashed
- 6 eggs
- 5 cups almond flour
- 1/4 cup coconut flour
- Preheat oven to 350.
- Mix butter and xylitol until creamed a bit.
- Add syrup, vanilla, eggs, and mashed bananas and beat on low until mixed together.
- Add almond and coconut flours and beat on low until mixed.
- Have cute little helpers line muffin tins with cupcake liners or grease a muffin tin.
- Spoon mix into each tin, about 3/4 of the way full.
- Bake at 350 for 25-30 minutes until tops are golden brown and cooked through.
I hope you enjoy these! Let me know what you think!
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