Happy Monday, Friends! This morning I made some delicious banana muffins. Not only does my house smell AMAZING but they taste incredible too. These muffins are made without dairy, are gluten free, and have ground flax. The best part? You can’t even tell! I’m totally serious too. Also yummy to use the batter in your waffle maker!
Whether you have PCOS like myself, are breastfeeding, or just want a yummy snack these are for you! They are great for PCOS because of the ant-inflammatory properties. Also great for breastfeeding because it can help your milk supply!
Flax seeds are so great for our bodies and they can benefit everyone. Below I have made a list of the benefits to flax seeds. You don’t have to use them in the recipe but I have noticed that you can find them pretty easily. I found mine at my local Walmart.
Here’s my recipe. I hope you enjoy!
Gluten/Dairy Free Banana Muffins
-2 cups Bob’s Red Mill Gluten Free Baking Flour
-2 tsp Baking Powder
-1/4 cup Ground Flax Seed
-1/2 tsp Salt
-5 Tbsp Coconut Oil
-2/3 cups Maple Syrup (or 1 cup of Sugar)
-3 Ripe Bananas (I thaw frozen bananas and find it works best)
-Preheat oven to 425 degrees
-Whisk together dry ingredients. Flour, flax seed, baking powder, and salt.
-Add eggs, bananas, maple syrup and mix with hand mixer. Slowly add melted coconut oil.
-Spoon in batter to greased or liner filled muffin tins.
-Put pans into oven and immediately reduce temperature to 375 degrees.
-Bake for 30 minutes or until golden brown.
... And enjoy!