These muffins are gluten free and sugar free with some (much) of the goodness left!

I know some of ya’ll have some kids that like beetroot brownies and flaxseed muffins. We’re just not there yet.
When baking, I want something tasty and as my hubby would say “with some of the goodness left”.
I know it can be a fine balance and you can go to the extremes not including anything that in any way might be labeled as “bad” by health advocates around the globe.

I choose to not worry so much about that, and try to find the balance between tasty and treat-y.
I take my classic home-style white flour, white sugar recipes and try to convert them while still keeping amazing flavor and staying away from some of the foods that upset my belly. So these mini banana muffins
This original recipe was given to me by my coworker (and beautiful soul) Kim, who worked with me back at the Courtyard by Marriott Halifax Downtown. She had brought in Banana Bread a couple of times and it was sooooo good that I begged for the recipe…and this was BEFORE I was a baking addict.

As you can see this recipe card has been well loved…and covered in grease…!! Lol I actually haven’t written out a new one for the recipe below, but I go from this one and use the conversions. Maybe I should make another one since this is my go to now!

Ingredients

3 Very Ripe Bananas
1 TSP Baking Soda

1/2 Cup Softened Butter (or Coconut oil for dairy free)
1/3 Cup Maple Syrup
1/3 Cup Unsweetened Applesauce
1/4 Cup Swerve/sugar/coconut sugar – or omit all together. I don’t think you actually NEED this but since the original had 1 CUP of white sugar I added a little to the mix.
2 Eggs

1/4 Cup Coconut Flour
2 Cups Gluten Free All Purpose Flour (This one is a blend I really like, but you can always make your own blend if you prefer. Again I am on the do some on your own, buy some for convenience train here ;))
1/2 TSP Pink Sea Salt

Chocolate Chips – I use semi sweet or Lily’s sweetened with Stevia. But honestly they are still great without any!
(Alex and Finn prefer without chocolate and me and my girl prefer with, so we make half the mini muffins first without and then add em into the mix for her and I. Who says you can’t have it all! lol)

Baking Directions:

1. Preheat oven to 350. Grease mini muffin or muffin tins.
2. In a medium mixing bowl mash bananas (I usually actually beat them with my mixer because I do not like smushy banana chunks in my muffins) Add the TSP of baking soda and mix up again.
3. In a large mixing bowl combine butter, maple syrup, applesauce, sugar of choice and eggs. Mix on med-high until combined.
4. Add the mushed banana mixture and blend again.
5. Add dry ingredients (if you wanna be fancy and sift together and mix in a separate bowl first, have at it, I never do for these and they turn out great)
6. Use a medium ice cream scoop with a button (guys I use this for almost ALL of my baking, and also for making meatballs, it is one of my kitchen ESSENTIALS) fill each mini muffin tin with one scoop.
7. Bake 22 minutes or until a toothpick comes clean. Let cool in tins 5-10 minutes then on a cooling rack.

I know that gluten free baking can be intimidating but honestly finding a really good baking blend has been a really good winner in there! If you can get your hands on the PC Gluten Free All Purpose Flour it’s been my fave, but the Robin Hood is a close second!

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