These Paleo/SCD/GAPS-legal egg-free banana muffins are also gluten-free, dairy-free and delicious! Serve them as a snack or with breakfast.
Serves: 12
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
- 2 ripe bananas
- 2 cups raw cashews or any other nuts
- 4 teaspoons raw, local honey
- 4 teaspoons gelatin powder or crystals (I use Great Lakes gelatin)
- 4-8 tablespoons ghee or coconut oil
Directions
Preheat oven to 350F.
Grind the nuts into a flour. Mash the bananas.
Dissolve gelatin in half a cup of hot, filtered water.
Mix all ingredients together. Spoon batter into muffin tin.
Bake until lightly brown, 15-20 minutes.
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Hello Maria,
I’m moving in the direction of grain-free for myself for sure. Have dealt with candida outbreak and I think its mostly under control. Getting there, but not quite. And I’m slowly transitioning my boys in that direction as well – grain-free, that is.
My question is…going grain-free…it seems like things are packed with nuts or higher fat content. I’m at a decent weight and would like to keep it that way. But I’m a little worried about weight gain. Also, I am very intolerant to eggs so I do flax eggs. But keep hearing you need to be full GAPS to use those??? Not sure why. Something about the fiber content.
Any suggestions about how to keep my weight down while going grain-free?
Any thoughts on egg-free cooking (i.e. flax eggs or chia eggs)?
Thanks,
Jess
Hi Jess,
It’s really the carbs that make adults gain weight, and a lot of people who go grain-free end up losing the weight and the bloat. Fat doesn’t make you fat! Fat is a great thing because it’s need to activate fat-soluble vitamins (A, D, E and K) and because it tells your brain pretty quickly when it’s time to stop eating.
Going egg-free while doing GAPS is tricky if you want to have waffles, pancakes, muffins, etc. because eggs are used as a binder and are needed much more because there’s no gluten.
…Maria