Gluten Free Banana Crunch Muffins
I made this recipe for two reasons: 1) I had old bananas that needed to be used and no one in my house would eat them once they turned just a smidge brown and 2) I was sent a variety pack of delicious Anew Toasted Muesli and really wanted to incorporate it into something baked. I remembered I had Ina Garten’s old Banana Crunch Recipe and decided to use that as my guide, but decided to make several changes, including making them gluten and sugar free.
This recipe is delicious as is, but an easy swap of the flour, sugar, and granola (instead of granola I used the muesli) made it a little healthier. I also used duck eggs instead of chicken eggs, which are higher in fat than chicken eggs and great for baking. You could use 2 extra-large chicken eggs if you don’t have access to duck eggs.
Banana Crunch Muffins
Recipe by: Alison Howard, adapted from the original by Ina Garten
Yield: 18 – 24 depending on how large you want (we did 24)
3 cups coconut or almond flour
1.5 cups Lakanto Sweetener
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 duck eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup muesli (I used Anew’s Chocolate Peanut Toasted Muesli)
1 cup sweetened shredded coconut
- Preheat the oven to 350 degrees F.
- Line 24 muffin cups with paper liners and lightly spray with cooking oil.
- Sift the flour, Lakanto Sweetener, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix.
- Fold the diced bananas, walnuts, muesli, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with muesli and coconut, if desired.
- Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.