Inspired by 20 Something Allergies' Silky Banana Bread Bites 

These little muffins were an inspiration after fasting from bread for several years. Paleo and GAPS friendly (if you omit the baking soda), you can feel good about enjoying these treats. I use soy-free eggs from Grass-fed Traditions and always keep some bananas in the freezer just to make these muffins!

24 treats

• 1/2 C coconut flour

• 2 frozen or overripe bananas {at room temperature}

• 1 egg

• 3-6 dates {optional}

• 1/3 C coconut oil

• 1 T vanilla extract or 1/2 T vanilla powder

• 1/2 t sea salt

• 1/2 t cinnamon {optional}

• Dash of ground cloves {optional}

• 1/2 t baking soda {optional}

• 1/4 C shredded coconut or chocolate/carob chips {optional}

Preheat oven to 350 degrees F. Load the food processor with bananas and egg and blend until smooth. Add the rest of the ingredients except the baking soda and shreds/chips {if using} and blend. You can't over-mix this batter because it contains no gluten. Let the batter rest for 10 minutes to allow the coconut flour to absorb the liquids. While batter rests, grease a mini muffin tin with coconut oil. Add baking soda and pulse to mix {baking soda is activated by moisture}. Fold in your coconut shreds/chips or wait and sprinkle them on top.

Fill mini-muffin cups and bake 15-20 minutes or until tops are lightly brown. Let cool on a cooling rack if they pop out of the muffin tin. If not, let them rest. They will be fully set in 1 hour and will then pop out easily {we've never waited this long for the first bite}.

Chocolate or Carob Muffinettes

These should almost be called cupcakes, but with no added sugar, you can eat them for breakfast guilt-free. Both (real) dark chocolate and carob have antioxidant properties and are considered anti-inflammatory. Both contain theobromine (chocolate more than carob) which releases endorphins in the body and acts as a stimulant; but unlike sugar and caffeine, doesn't have a crashing effect after it's been digested by the body.

Follow recipe above and add 1/3 cup cocoa or carob powder in place of some or all of the chips and blend with the other ingredients before adding the baking soda. Enjoy!