Gluten-Free Grain-Free Banana Bread / Muffins
I’m making this banana bread as I type up this post, and the incredible aroma as it’s baking has taken over the house! I can’t wait for it to cool off so I can take my blog pictures and dig in!!! Whether made into muffins or loaves, this recipe is the perfect gluten-free, grain-free, nut-free, dairy-free, soy-free, healthy breakfast, snack, or dessert any time! They’re just sweet enough, without being overly sweet. This banana bread is my husband’s absolute favorite! I like to make a batch, then throw them in the freezer so they’re available any time.
Go Nuts with Gluten-Free Grain-Free Banana Bread / Muffins!
While this recipe is amazing without nuts, adding your favorite nut is a great way to boost the protein, Omega-3 fats, fiber, and minerals in your diet, all while enjoying a scrumptious piece of banana bread or muffin!
Gluten-Free Grain-Free Banana Bread / Muffins are made with
Otto’s Cassava Flour.
If you haven’t tried cassava flour yet, you’re missing out! (FYI – yuca and cassava are different names for the same root vegetable.) Cassava flour is a relatively new flour that has emerged in the gluten-free, Paleo, and autoimmune protocol worlds in recent years. It’s a whole-food, non-GMO flour made simply by drying and grinding the white flesh of the peeled yuca root. Since yuca has a low glycemic index of 46, it will not spike blood sugar the way many other gluten-free flours can. It’s therefore considered safe for diabetics.
It can be used in place of wheat flour in most recipes to create grain-free treats with all the goodness expected of wheat flour. It has a neutral taste and a texture similar to wheat flour (not grainy like some nut flours.) It’s finer than wheat flour; a bit like powdered sugar in that if mixed too vigorously it creates a “flour cloud” over the bowl. It’s dryer than wheat flour, so recipes often need a bit more liquid.
I use Otto’s Cassava Flour for all of my baking since it tastes great, is certified gluten-free, non-GMO and Paleo, and is made upholding the highest standards. See About Cassava (Yuca) Flour for more information.
Click the link below to order your own bag of Otto’s Cassava Flour so you can make scrumptious Gluten-Free Grain-Free Banana Bread or muffins!
By ordering Otto’s Cassava Flour through our website we get a small percentage of the sale which helps to support the maintenance of Crazy For Yuca. There’s absolutely no additional charge to you. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!
Making Gluten-Free Grain-Free Banana Bread / Muffins
(Full Printer-friendly recipe below)
This recipe makes 20 muffins or 2 loaves
Ingredients:
-2 cups Otto’s Cassava Flour
-2 tablespoons organic coconut flour (I use NOW Foods Organic Coconut Flour.)
-1 teaspoon baking soda (I typically use Bob’s Red Mill baking soda because they mine their sodium bicarbonate directly from the ground in it’s natural state, while many other brands use a chemical reaction process (1.))
-¼ teaspoon pink Himalayan sea salt (I use pink Himilayan sea salt for all cooking and baking because of its high mineral content.)
-4 cage-free eggs – room temperature (I use duck eggs since I’m sensitive to chicken eggs. Both chicken and duck eggs work perfectly!)
-2 cups mashed, ripe organic bananas (About 4-5 bananas)
1 cup organic maple syrup -room temperature
-½ cup organic applesauce – no sugar added
-1/3 cup organic coconut oil – melted ( I use Nutiva Organic Coconut oil)
-1 tsp organic vanilla extract
–baking cups – If making muffins.
parchment paper – If making loaves
-Optional: Add pecans and/or walnuts – reserving some to sprinkle on top of muffin or loaf.
How nutty are you??
- Not nutty at all! Skip the nuts and enjoy your nut-free banana bread
- A little nutty. Add 1 cup chopped, pecans or walnuts.
- I’m a total nut! – Add 1 cup each of chopped pecans and chopped walnuts.
Directions:
Preheat oven to 350 degrees.
In a large bowl blend dry ingredients including Otto’s Cassava Flour, coconut flour, baking soda and pink Himalayan sea salt . In a second bowl, combine wet ingredients including eggs, mashed bananas, maple syrup, applesauce, coconut oil, and vanilla. Combine ingredients from the 2 bowls by adding wet ingredients to the dry, then stir just until moistened. (*Over-blending may cause your banana bread to be gummy.)
Optional – Add chopped pecans and/or walnuts, stirring just enough to blend.
Spoon batter into muffin tins lined with baking cups or into 2 loaf pans lined with parchment paper.
Optional: Sprinkle additional nuts on top for added crunch and a truly spectacular looking muffin or loaf!
For muffins: Bake at 350 degrees for 25-30 minutes, or until a fork inserted into the center of a muffin comes out clean.
For loaves: Bake at 350 degrees for about 50 minutes.
Notes: These freeze well.
Gluten-Free Grain-Free Banana Bread
Gluten-Free Grain-Free Banana Muffins (With and Without Nuts)
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Whether made into muffins or loaves, this recipe is the perfect gluten-free, grain-free, nut-free, dairy-free, healthy breakfast, snack, or dessert any time! They're just sweet enough, without being overly sweet. Go nuts and add pecans and/or walnuts to boost the protein, Omega-3 fats, fiber, and minerals of this delicious treat! Make a batch, then throw them in the freezer so they're available any time.
- -2 cups Otto's Cassava Flour
- -2 tablespoons organic coconut flour
- -1 teaspoon baking soda
- -¼ teaspoon pink Himalayan sea salt (I use pink Himilayan sea salt for all cooking and baking because of its high mineral content.)
- -4 cage-free eggs - room temperature. (I use duck eggs since I'm sensitive to chicken eggs, but both work perfectly!)
- -2 cups mashed, ripe organic bananas (about 4-5 bananas)
- -1 cup organic maple syrup - room temperature
- -½ cup organic applesauce with no added sugar
- -1/3 cup organic coconut oil - melted
- -1 teaspoon organic vanilla extract
- -Optional: Add 1-2 cups pecans and/or walnuts - depending on how nutty you are! (Reserve some or really go nuts with additional pecans and walnuts sprinkled on top!)
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Preheat oven to 350 degrees.
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In a large bowl mix together dry ingredients including Otto's Cassava Flour, coconut flour, baking soda and pink Himalayan sea salt until well combined.
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In a second bowl combine eggs, mashed bananas, maple syrup, applesauce, coconut oil, and vanilla.
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Place blended wet ingredients into dry ingredient bowl and stir just until moistened. (*Over-blending may cause your banana bread to be gummy.)
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Optional - Add dry roasted pecans and/or walnuts.
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Spoon batter into muffin tins lined with baking cups or 2 loaf pans lined with parchment paper.
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If desired, sprinkle additional nuts on top for added crunch and a truly spectacular looking muffin!
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Bake muffins at 350 degrees for 25-30 minutes, and loaves for 45-55 minutes, or until a fork inserted into the center comes out clean.
Notes: Freeze well. Defrost quickly at room temperature or in microwave for about 30 seconds.
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Here are some links to products I used to make
Gluten-Free Grain-Free Banana Bread / Muffins!
Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
