Gluten, Grain, Dairy, No Sugar Banana Muffins

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I wanted to make something special for my sweet boys for their Valentine’s Day breakfast, and I came across this recipe from the Life Made Full blog. It is perfect for us with its dairy free, grain free, no sugar added, and gluten free ingredients. I modified it slightly to make the batter thinner so I could dump it all into my blender instead of getting my hands dirty. Haha!

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Aren’t those bananas delicious looking?! Ick! But they make the best bread!!

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It was kind of a busy evening after school, piano lessons, and mama trying to get out the door for a viewing of Fifty Shades Darker! Have you seen it? What did you think? 😉

Anyway, I wanted to make these, stat! And thankfully I had all the ingredients on hand…my favorite kind of recipes! I preheated my oven to 350 degrees, literally dumped all of the ingredients in my blender, poured the batter into paper muffin liners, and baked to my heart’s content. *Mine baked about 30 minutes with the addition of almond milk.

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Nothing like the smell of fresh baked muffins. It is delightful! My kiddos were begging to not have to wait until the morning, but I held strong! 🙂 So, without any further waiting, here is your easy muffin recipe!!

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Gluten, Grain, Dairy, No Sugar Banana Muffins
(MAKES 9-10 MUFFINS)

very ripe bananas, mashed
2 eggs
1/3 cup avocado oil or melted coconut oil
2 tsp pure vanilla extract (eliminate if doing a Whole30)
2.5 cups almond flour
1 TBSP cinnamon
1/2 tsp salt
1 tsp baking soda
1/4 cup of dairy free milk (I used unsweetened almond milk)*

Preheat oven to 350 degrees and line muffin tin with liners or grease with coconut oil. In a large bowl, beat together the bananas, eggs, coconut oil, and vanilla. Add remaining ingredients and beat together until well combined. Spoon into muffin tins at least 3/4 full. Bake for 18-22 minutes, until golden brown and toothpick inserted comes out clean.

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