GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, REFINED SUGAR-FREE, PALEO, SPECIFIC CARBOHYDRATE DIET (SCD)
Ah, banana bread. The first cake I ever baked. In my teenage years, I was not a very accomplished cook but banana bread quickly became a favourite of mine. Of course, that version was laden with sugar, flour and margarine so I was very excited to create a new banana bread that was Specific Carbohydrate Diet (SCD)-legal. This recipe for banana bread muffins is inspired by one of my earliest recipes on this blog: my no-fail banana and ginger loaf. I tweaked this recipe a few times before arriving at what I hope you’ll agree is the best grain-free banana bread muffin recipe ever! The muffins are moist and full of flavour and lack nothing of “regular” muffins.
I didn’t use any sweetener in these. Trust me, they are plenty sweet on their own. I allowed the fruit to naturally sweeten them for me. Although, I believe in the many healthy benefits that raw honey can provide I do keep my consumption as low as possible. Even unrefined sugar is still sugar after all. As in the majority of my recipes, I recommend soaking the dates for a minimum of thirty minutes before using. This helps them to break down better in the blender and leads to a smoother mixture. While we are on the topic of dates: Medjool are the best, organic the next best. Either way the most important is that they have nothing added. My general rule is to run a mile if I see the word “syrup” listed as an ingredient.
My daughter Ciara and I made a big batch of these yesterday. Baking with my daughter on a rainy day is one of my favourite things to do. These banana bread muffins are so easy to make and they don’t take long either. All done in roughly 30 minutes so you can easily whip up a batch if you have friends coming over. No one will believe that they are actually good for you.