grain free banana muffins

I've been following the adorable Danielle from Against All Grain for quite some time now, but my love for her was confirmed when I got her new cookbook.  It's the best cookbook I've ever owned.  I was geeky giddy when I got a "like" on instagram from her when I posted this picture of my boys enjoying her grain free cookies.  Shhhhh, don't tell them they were free of any refined junk....they still don't know.

She has an incredible story about how going paleo basically saved her life.  Truly inspiring.  I've made her banana bread several times now and if these don't convince you that grain free food tastes delicious,  you're pretty much a hopeless cause.

Grain Free Banana Muffins

2 tbsp coconut oil, melted

4 large eggs

3 tbsp honey

1 tsp vanilla extract

1/2 tsp apple cider vinegar

1/2 cup coconut flour

1/4 cup almond flour

1 tsp baking soda

1/2 tsp sea salt

1/2 cup coconut milk (full fat from a can)

3 large ripe bananas

1.  Preheat oven to 350 degrees and grease a muffin tin with coconut oil

2.  In a stand mixer, combine eggs, vanilla, coconut oil, and honey.  Mix for 30 seconds.

3.   In a separate bowl, combine the coconut flour, almond flour, baking soda, and salt.  Add this to the mixer and mix for another 30 seconds, or until completely combined.

4. In a separate bowl, mash bananas and coconut milk together until mixture resembles baby food.  Add this mixture to the other ingredients and mix until fully combined.

5.  Divide equally into 12 regular sized muffin tins and bake for 23 minutes or until they just start to brown on the tops.  

Variations:

*You can also use an 8x4 loaf pan - bake for 45 minutes, or until a toothpick inserted into the center comes out clean

*Add a 1/2 cup of optional mix-ins including chocolate chips, walnuts, dried cranberries, or raisins.