The kids are home for the summer (sigh of relief and dread). Now the fun begins with playing outside all day, staying up late, sleeping in, playing in water wherever you can find it, camping, barbecues, vacations….and everyone’s always hungry!
This recipe is super versatile. I’ve made this banana baking mix into mini muffins for a quick, portable snack or pancakes for breakfast. It freezes well so it’s perfect to make ahead and keep in the freezer, and just as easy to whip up right when you want it. It’s also not only gluten free, but grain free, dairy free, and refined sugar free as well – so it’s Miah approved!
The sweetness all comes from the ripe bananas, vanilla, and cinnamon. No sugar needed. If I’m making them into mini muffins I may add a couple teaspoons of honey to the mix, but not always. I also use a blend of coconut and arrowroot starch (a seed) that makes them light and fluffy.
*I suggest only mini muffins for this recipe instead of regular sized to be sure they get fully cooked through. If you make them too big you may end up with gooey insides and crispy outsides.
Grain Free Banana Baking Mix
1/2 cup coconut flour
1/2 cup arrowroot starch
1.5 tsp. baking powder (gluten free, aluminum free)
1 – 2 tsp. ground cinnamon
1/8 tsp. sea salt
4 eggs, beaten
1 tsp. vanilla
2 ripe bananas, mashed
1 – 1.5 cups almond milk
2 tsp. honey (opt.)
- Preheat a pancake griddle or the oven to 350. In a bowl combine all the dry ingredients until blended together. Now just add in the wet ingredients one at a time, stirring together as you go. You should be able to pour the batter easily, but not too runny.
- Pour into mini muffin molds and bake for 20 minutes. Cool and enjoy or freeze for a quick snack or breakfast on the go.
- Pour onto a pancake griddle (about a 1/3 cup per pancake) and cook on both sides until browned and cooked through. Makes a dozen.