Grain-Free Vanilla Banana Muffins

Makes 6 muffins

I USED TO GO grain free only when I was feeling my worst, but these days I pretty much go with it all the time, just because I feel so much better—never bloated or overly full or any of those other things that happen when your body sets off alarms to let you know it doesn’t like what you just ate. I think that I would have a much harder time doing this, however, if it weren’t for baked treats like these muffins. Kids in particular love them. They taste like “real” muffins (and of course they are real muffins). I swear that once you make them you will be baking and eating muffins weekly.

If you’d like to add some variety to your muffin game, change up the flavor by substituting ½ cup pumpkin or sweet potato purée for the banana. And don’t hesitate to double the recipe if you want to make a dozen muffins. What I love most about the muffins is their portability: Put them in a zippered plastic bag, throw in your bag or your child’s lunch box, and enjoy them on the go.

¾ cup coconut flour

½ cup cassava flour

¼ cup tigernut flour

½ cup arrowroot starch

½ cup maple sugar, date sugar, or coconut sugar

1 teaspoon aluminum-free baking powder

1 teaspoon baking soda

½ teaspoon xanthan gum

½ teaspoon ground cinnamon

½ teaspoon Himalayan salt

1 very ripe banana

¼ cup unsweetened applesauce

1 teaspoon ground vanilla bean (or 2 teaspoons gluten-free vanilla extract)

⅓ cup coconut oil

¾ cup coconut milk

Preheat the oven to 350°F. Line a standard 6-cup muffin pan with baking liners.

Whisk together all the dry ingredients (through salt) in a large mixing bowl. In a separate bowl with a stand mixer or a hand mixer, combine the banana, applesauce, vanilla, and oil until smooth. A little at a time, add the flour mixture, alternating with the coconut milk and mixing slowly as you go. Mix until smooth and fully blended.

Divide the batter evenly among the baking liners. Bake for 20 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let sit for at least 20 minutes before eating. Garnish with a slice of banana and a sprinkle of cinnamon. Store in an airtight container on the counter for up to 2 days.