After the holidays I always feel the need to eat healthy to make up for all those cookies I had. And yet… I still crave sugar and glutenous goodness! What to do?
Well this year, I baked up a storm. I took a ton of sugary recipes and converted them to be gluten free, sugar free, and diary free. Most of them, as you can imagine, look like Frankenstein in baked form, and didn’t taste that great. But amidst the dross I found pure gold!
And, because it’s the start of a new year and I’m feeling generous, I’m sharing that golden recipe with you!
That’s right, these banana coconut muffins are sugar free, dairy free, and gluten free so you can enjoy as many as you’d like, guilt free! Or you can impress your high maintenance or health nut friends like me with them! Here’s how to make the muffins…
Muffin Ingredients
- 4 ripe bananas
- 1/3 cup honey
- 1/4 cup almond milk
- 1/2 plant based butter
- 2 tsp. vanilla extract
- 2 eggs
- 2 1/4 cups gluten free flour
- 1 tsp. cinnamon
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- Pinch of salt
Struesel Ingredients
- 3 TBSP. plant based butter
- 1 cup unsweetened coconut flakes
- 1 tsp. cinnamon
- 2 TBSP gluten free flour
Instructions
- Pre-heat the oven to 350.
- Mash the bananas and then add in the wet ingredients and mix.
- In a separate bowl, combine all the dry ingredients. Add with the wet ingredients.
- Make the streusel by melting butter and combing all ingredients in a separate bowl.
- Pour muffin mixture into muffin tins. Each one should be about 3/4 full.
- Sprinkle streusel topping on each muffin.
- Bake for 10 minutes or until the tops are golden brown and inserting a fork into them comes out clean.
You’re welcome!
How can you thank me? Why, I’m so glad you asked!
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See what I did there? Verrrrrry subtle, I know. 😉
Happy New Year!
– Candace
