I grew up eating banana bread with cream cheese – it was the norm in our house! I think it’s because that’s how my Grandma use to eat it, so my Mom grew up eating it that way, and passed along to us….anyways it’s delicious!
Lately, I’ve been experimenting with brown rice flour. I used it to make my Double Dark Chocolate Brownies (GF) recipe , but wanted to see what else I could create with it. Obviously muffins came to mind. They are small enough to grab on the go and you can make a few to enjoy over the next few days.
One thing to note about these muffins, they are a little denser than muffins made with all-purpose flour. But these muffins are mostly sugar free, except for the honey, and are egg free.
Honey & Banana Muffins – makes 10 muffins
- 3 ripe bananas
- 2 tablespoon coconut oil (melted)
- 1 tablespoon honey
- 1/2 cup apple sauce
- 3/4 cup coconut flour
- 1/2 cup brown rice flour
- 1 teaspoon baking powder
Mix all of your wet ingredients together: bananas first, then coconut oil, honey and apple sauce.
Next mix in your dry ingredients: coconut flour, baking powder and brown rice flour.
Line your cupcake pan with tins and use an ice cream scoop to drop in each portion.
Bake for about 28-30 minutes on 350 degrees – until the tops are brown.
Let cool and enjoy with your favorite topping: cream cheese, honey, butter, jam – whatever your heart desires!