Sunday, October 8

Grain Free Cinnamon Swirl Banana Bread Muffins - Sunday Bread 02

homemade bread banana

My intention for Sunday Bread was to spend restful and slow Sundays lazily sipping coffee while kneading gluten free bread and waiting for it to rise while enjoying the lazy day with my family. The reality of Sunday Bread is that most Sundays are spent juggling an infant and an energetic kiddo while also grocery shopping for the week, cleaning out the fridge, prepping our snacks and weekly staples (quinoa, rice, veggies, etc) and trying to someone still connect with my husband. 

Not that I'm complaining. This is a busy season of life. And my instagram-fantasty of sipping steamy coffee while a baby naps and my kiddo helps me mix dry and wet ingredients as we listen to Hamilton on vinyl and get beautifully candid photos of ourselves in all our memory-making magic to post on social media... well that fantasy just isn't reality 99.9% of the time. Go figure. 

paleo gluten free grain free banana bread

That being said, I had thought ahead and picked up this box mix from Simple Mills to use for breakfast muffins one day. But when it was 5pm on Sunday and I hadn't even started my Sunday bread for the week I decided to get creative instead of skipping my ritual by taking this box kit and turning it into something amazing! So here you go, a super simple tweak to a box kit that will make the yummiest (and easiest) banana muffins ever. Bonus... Simple Mills' box kits are always gluten free and grain free! So if you have kiddos with allergies, you might wanna look them up. This isn't an ad at all, I just dig their stuff. The ingredients list is short and sweet and pure and the sugar is low. That's a double win in my book. (Disclaimer: I do add sugar to this recipe but you don't have to!)

paleo banana bread
Okay, so you could totally just follow the recipe on the box as is and get great results. But in my experience, they are not as banana-y as true, homemade banana bread, and def way less sweet (aka... my kid doesn't like them) so I decided to tweak the recipe myself to try to get these muffins to taste like honest to goodness banana bread. Here's how I did it... 

The original recipe calls for 2 eggs, 1 cup of water and 2 tbs oil to add into the dry ingredients in the box. I'm not a fan of adding vegetable oil to my baked goods so instead I decided to mash up a banana! This worked out perfectly because it added moisture and binding and true banana flavor to the bread! Just mush it up with a fork. You'll need a spotty banana at the end of it's shelf life. 

I also added some honey and a heaping teaspoon of vanilla bean powder just to sweeten and add some richness to the flavor since the first time I made these muffins (following the recipe exactly from the box) they were a bit bland. 

One last (fun) tweak was we decided to make these cinnamon swirled. To do that, you just mix up some cinnamon sugar (3 parts sugar to 1 parts cinnamon) and you pour a bit on top of each muffin before baking. Then you take a butter knife and just create figure eight patterns in the batter which pushes the cinnamon sugar down into it a big. Later on when they are baked and you cut them in half you'll see (and taste!) the swirls. 
paleo gluten free kids recipes

Grain Free Cinnamon Swirl Banana Bread Muffins

1 box Simple Mills Banana Muffin Bread mix
2 eggs
1 spotted banana (mashed)
1 cup water
2 tablespoons honey
1 teaspoon vanilla powder (or extract) 
1/4 cup sugar
1 tablespoon cinnamon

1. Preheat over to 350 degrees.
2. Lightly grease or line a muffin tin with paper liners. 
3. Whisk eggs, water, banana, and honey in a bowl till combined
4. Add baking mix and vanilla, stir till combined
5. Pour batter into muffin tin till 2/3 full
6. In a small bowl combine cinnamon and sugar.
7. Using a teaspoon, scoop a spoonful of sugar across the top of each muffin. Use a butter knife to make figure 8 shapes in the batter pushing the cinnamon sugar down and through the batter
8. Bake 25-30 minutes or until a fork inserted into the center of a muffin comes out clean. Let cool before removing from pan.
9. Serve warm with butter (or coconut oil if you are vegan) and a drizzle of honey! 
10. Store in an airtight container in the fridge as this baking mix contains no preservatives so they will spoil quicker than your average muffin. ;) 

cinnamon swirl banana bread muffins
Seriously, look at that buttery, banana-y, cinnamon sweet goodness!

See ya next Sunday! xo.  

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