Yeah, we know what you’re thinking.  It sounds too good to be true.  It’s NOT!  Gluten-Free is such a craze right now, geniuses and explorers in the kitchen are working tirelessly to invent alternatives for wheat-based foods.  And if you’re staying gluten-free, whether for health reasons or personal reasons, why shouldn’t you enjoy the same delicious treats as everyone else?

So when we stumble across a truly amazing alternative, we just have to share it.   We want you to enjoy all the wonders of life- and for us- that means FOOD.  No need to be selective or sacrificial.  You can have your cake AND eat it too- as long as someone made that cake gluten-free.

So we bring you the ultra-moist, cult-classic, fan-favorite, show-stopping recipe for…drum roll…Gluten-Free Banana Bread Muffins!

Now here’s the thing:  besides the obvious niche benefit of being sans gluten, these little breakfast snack gems are banana bread- in muffin form.  This means banana bread is officially PORTABLE.  Wrap one up, put it in your purse, and go about your day- we know you’ve got things to do!

Gluten-Free Banana Bread Muffins

Ingredients

• 2 large ripe bananas
• 2 eggs
• 1 cup raspberries
• 1 teaspoon baking powder
• 1 cup shredded coconut
• 3 tablespoons maple syrup
• 1/4 teaspoon sea salt
• 1/3 cup nut butter

Instructions:

1. Pre-heat the oven to 350 degrees
2. Mash the bananas in a bowl and then add all the other ingredients besides the berries. Mix well, then fold in the berries
3. Line your muffin tray with cupcake liners and spoon the mixture into each. Cook for 35 minutes, until the muffins are golden.
4. Take out of the oven and let them cool. These are delicious when served with Greek yogurt!

Whip up a batch of these tonight, and store them in the fridge for easy pickings throughout the week.  Put one in your lunch bag as a healthy midday snack or replace your typical plain breakfast cereal with something that makes you appreciate food the way we all should.

Happy Cooking!