Healthy Gluten Free Breakfast –
Coconut Banana Honey Muffins
What a bounty of recipes this week! This offering for Coconut Banana Honey Muffins comes from our local meat and vegetable resource, Heritage Farm. Heritage Farm comes to the Douglasville Farmer’s Market on Wednesday evenings, and we often pick up our organic, free range meat from them, as well as seasonal vegetables, herbs, and fruit. So, we are glad to recommend them to our Atlanta friends.
Coconut Flour
Coconut flour can be a great substitute for flours with gluten. Since many Americans have issues with yeast overgrowth and/or gluten sensitivity, finding flours that give great texture without gluten can be challenging. For more information about baking with coconut flour, click here. Too, one of my BFFs recommends baking with Coconut Flour, and when this recipe came across my computer screen, I knew I had to share it with you.
The Recipe
Ingredients
- 1/2 c coconut flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 6 eggs
- 4 tbs coconut oil melted
- 1/4 cup Bee Wild Gallberry honey
- 3 ripe mashed bananas
- 1/2 cup nuts (optional)
Instructions
- Mix together, pour batter into muffin pan.
- Bake at 350 for 20 minutes.
- Cool muffins for 5 or 10 minutes and then remove them to a cooling rack.
- (I line my muffin tin with parchment muffin papers for ease of removal.)
