EGG-FREE BANANA MUFFINS

EGG-FREE BANANA MUFFINS

Serves 12
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Allergy TREE NUTS
Dietary DAIRY-FREE, EGG-FREE, GAPS/SCD, GLUTEN-FREE
Meal type BREADY FOODS, BREAKFASTS, DESSERTS
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE COLD, SERVE HOT
From book Gut And Psychology Syndrome

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, pastured butter or coconut oil (if you want a dairy-free version, use either ghee or coconut oil)

Note

These SCD/GAPS-legal muffins are gluten-free, dairy-free, egg-free and delicious!

Directions

Step 1
Preheat oven to 350F.
Step 2
Grind the nuts into a flour.
Step 3
Mash the bananas.
Step 4
Dissolve gelatin in half a cup of hot, filtered water.
Step 5
Mix all ingredients together.
Step 6
Spoon batter into muffin tin.
Step 7
Bake until lightly brown, 15-20 minutes.

Maria Rickert Hong is a Certified Holistic Health Counselor who specializes in recovery from symptoms of almost autism, Sensory Processing Disorder, autism and ADHD.

She has recovered her own sons from Sensory Processing Disorder, asthma and acid reflux, and is the author of “Almost Autism: Recovering Children from Sensory Processing Disorder, A Reference for Parents and Practitioners.”

She is also a board member, media director and blogger for Epidemic Answers, a non-profit whose goal is to let parents know recovery is possible from autism, ADHD, SPD, allergies, asthma, autoimmune, Lyme and more. She is also the media director for Epidemic Answers’ Documenting Hope Project, which will document the potential recovery of 14 children from autism, ADHD, allergies, asthma, juvenile RA, mood disorders and type 2 diabetes.

Maria Rickert Hong – who has written posts on Maria Rickert Hong.



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Comments

  1. jess doughty says:

    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

    • Maria Rickert Hong says:

      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

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