This past week I had a few days off of school. I was really looking forward to some chill time at home, hanging with the kids, and playing catch-up.
What I didn’t take into account was the fact that kids without school and a schedule are terrors. Like, somebody-hold-me-back, kind of terrors. They enjoyed some TV time, and some reading time. They had plenty of outside time; which resulted in the muddiest coats and snow pants I’ve ever seen. No worries, though. After three cycles, I finally got all the mud off.
Needless to say, by Friday, I was already reaching my limit and about ready to ship the kids off to the Americas. Instead of shipping my kids off to the New World, I decided to engage them in a baking project.
I’d had an idea for these muffins for a while, and I decided to give them a try. The kids had been begging to make banana bread for the longest time, and they love it. I figured they’d enjoy helping with these. And since I had a couple bananas turning black on the counter (which almost never happens), I surmised there was no better time. Plus, mushing those very ripe bananas is the perfect job for little hands.
I was torn between using all xylitol (which is my favorite all natural, sweetener, and does not jack up your blood sugar like regular sugar), or all maple syrup. I like the added flavor of maple syrup, and so I used a combination of both. (Plus, xylitol isn’t super cheap.)
I love using a combination of almond flour and coconut flour (see my paleo almond pancakes). These muffins are full of protein, fat, fiber, and potassium.
I realize that the amount of eggs seems like a lot, but trust me; it’ll all work out for the best.
2 out of 3 kids gave a very enthusiastic thumbs up, as did my husband who is known for being kind of picky. They’re great for breakfast or a snack, and next time I think I may add blueberries, or mini chocolate chips for a treat. I also might try these as a pre-run snack. I normally have a hard time eating anything before a run, and something small like this might be great.
So next time the kiddos are driving you crazy, instead of shipping them off like a criminal in chains, put them to work helping you make these muffins!
Grain-free Banana Muffins
- 1/2 cup butter, softened
- 1 cup (real) maple syrup
- 1/2 cup xylitol
- 2 tsp vanilla
- 2 bananas mashed
- 6 eggs
- 5 cups almond flour
- 1/4 cup coconut flour
Preheat oven to 350. Mix butter and xylitol until creamed a bit. Add syrup, vanilla, eggs, and mashed bananas and beat on low until mixed together. Add almond and coconut flours and beat on low until mixed.
Have cute little helpers line muffin tins with cupcake liners or grease a muffin tin. Spoon mix into each tin, about 3/4 of the way full. Bake at 350 for 25-30 minutes until tops are golden brown and cooked through.