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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 freedairy free, and refined sugar free as well - so it's Miah approved!

 
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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

Dry ingredients

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

Wet ingredients

4 eggs, beaten

1 tsp. vanilla

2 ripe bananas, mashed

1 - 1.5 cups almond milk

2 tsp. honey (opt.)

OR

Enjoy!

Food Lamor by Melissa