So I want to preface this entry today with the idea that I am so not good at making healthy desserts.  In my mind, a dessert is a treat and should be decadent and sweet and everything that I am craving in my minds eye (but this could be the pregnancy sugar monster in me talking).  SO, as I’ve said on most of my dessert posts, my goal when doing a sweet treat recipe is to really get it as close to the gluten-filled, high fructose, dairy ridden versions that we all know and love, without sacrificing flavor, texture, or your gut in the process.  However, we recently hosted a brunch for a family of sweet friends that are going to be moving, and several of their family members have SEVERE and extensive food allergies that are way beyond the “oh, I just don’t do gluten and dairy” varieties.  These are the kind that will end up in the hospital if a dog who eats gluten-filled food licks them in the face.  SERIOUS stuff.

Most of the family only has one or two allergies, so we planned a big paleo pancake, bacon, and fruit breakfast, but one of their kiddos in particular had a large list of no-nos including wheat, dairy, soy, tree nuts, and eggs.  It would have been easy to just make the pancakes for everyone else and only let him eat bacon and fruit, but man, I felt for the kiddo having to watch everyone down delicious sweet pancakes without getting to partake, so I rose to the challenge and really tried to come up with a baked good that was dairy, gluten, tree nut and egg free, and I’ll say it was somewhat difficult!  After a lot of research, the main challenge was the egg substitution…eggs are such a key binder in a lot of baked goods, so replacing them can be tricky.  I ended up using banana as the binder and these little muffins were born.  The batter for these turned out beautifully and very similar to a regular muffin batter in thickness and taste.  The consistency of the muffins were not quite as crumbly as even traditional paleo muffins, but a bit more dense and moist, most likely due to the heavy banana content.  They still came out great, ALL of the kiddos gobbled them up and we couldn’t stop eating them ourselves!

Overall, I love these muffins as a really allergy friendly option, and even though I don’t have severe dietary restrictions, I’d definitely make them again.  A few notes about these little love muffins…1) Baking powder. Baking powder isn’t always paleo-friendly, there are some good gluten free powders out there, but be really careful about what you’re using if you do have severe allergies.  There are also a ton of good baking powder substitutes out there, but I can’t speak to how well they’d work in this recipe as I didn’t try them.  2)  This is a very banana-y flavored dessert, with a mild orange zest to it.  If you don’t like bananas, don’t make this because YES the flavor is obvious.  And 3) I would start checking these at around 20 minutes or so, if you want more gooey muffins, you could go less time, but I like them done around the 22 minute range.

Alright friends, here’s my first shot at an egg-free, nut-free, dairy-free, gluten-free, soy-free allergy friendly dessert!  Let me know how your creations turn out!

Ingredients:

¼ cup Coconut Flour

2 tsp baking powder

½ tsp salt

2 1/2 cup mashed ripe banana

½ cup + 1 tbsp honey

¼ cup coconut oil, melted

1 tsp vanilla

3 tbsp orange juice

2 tsps orange zest

3/4 cup Enjoy Life Chocolate Chips:

Directions:

  1. Preheat oven to 350 degrees.  Lightly grease muffin tin. (This made 12 medium sized muffins)
  2. Combine dry ingredients, and wet ingredients in two separate bowls
  3. Add wet ingredients to dry ingredients and stir until just combined.
  4. Fold in chocolate chips.
  5. Fill 12 medium muffin tins about ¾ full and bake 20-25 minutes, or until toothpick comes out clean.
  6. ENJOY!
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