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Jillian's Honey-free Muffins
Prep:
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Cook:
12 large or 24 mini muffins
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Ingredients
1½ ripe bananas
3 eggs, beaten
¼ cup Homemade Applesauce (see Related Recipes)
2 TBSP coconut oil, melted
3 cups almond flour
1½ tsp baking soda
¼ tsp salt
1 cup fresh blueberries
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1½ ripe bananas
3 eggs, beaten
60 ml Homemade Applesauce (see Related Recipes)
2 TBSP (30 ml) coconut oil, melted
330 grams almond flour
1½ tsp (7.5 ml) baking soda
¼ tsp (1.25 ml) salt
150 grams fresh blueberries
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Rating
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Dietary Therapies
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Instructions
- Preheat oven to 350°F (180°C or gas mark 4).
- Peel and mash the bananas in a mixing bowl.
- Stir together with the eggs, applesauce, and coconut oil.
- Next, add in the dry ingredients: the almond flour, baking soda, and salt.
- Gently stir the blueberries into the batter.
- Line your muffin pans, and pour the batter into each cup.
- Bake in a preheated 350°F (180°C or gas mark 4) oven for 25-30 minutes, or until knife comes out clean.
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Notes
We were given this recipe by Jillian's mom, Jodi. She wanted a recipe for breakfast muffins that Jillian could enjoy without too much honey – so in this version, the applesauce and bananas add in the sweetness. We loved the subtle nutty flavor of the muffins mixed in with the tartness of the blueberries.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietPowered by nutritionaltherapyforibd.org
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