These paleo and GAPS-friendly Banana Lemon Muffins are an easy and delicious breakfast or snack.
Back on GAPS.
If any of you have been following me over on Instagram, you’ve probably noticed that I’ve recently put myself back on the GAPS diet.
A few years ago my family and I went through the Intro and Full diet and were able to heal a multitude of my food intolerances. Since then, I’ve been able to eat things I haven’t been able to tolerate since I can remember:
It’s been wonderful!
On top of that, GAPS seemed to help my seasonal allergies, as well.
Over the past two years, we gradually added back in “regular” gluten-free grains. And sadly, my allergies have been coming back full-force. So I’ve gone back to the Full GAPS diet to try and keep them at bay.
Banana lemons muffins.
Thankfully, even though my seasonal allergies have been getting worse, I can still tolerate most of the foods on the above list. Including bananas and eggs. So I’ve basically been living off these muffins since I re-began my GAPS journey a few weeks ago.
These little Banana Lemon Muffins are free of grain, sugar, and dairy. They’re the perfect treat for breakfast, or mom-snack while the kiddos are off playing…
I’ve been making myself a whole batch to eat over the course of a few days, but of course you can share them, if you really want to. 😉
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Banana Lemon Muffins
Free from grain, gluten, dairy, and refined sugar.
- 1 small/medium banana, mashed (about 1/2 cup)
- 6 eggs
- 1/4 cup coconut oil, melted and cooled
- zest & juice of 1/2 a lemon (about 1 teaspoon zest & 2 tablespoons juice)
- 1/2 cup coconut flour, packed (I used this kind)
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda (optional)
Preheat oven to 350 and grease a muffin tin.
In large bowl, mash banana. Stir in eggs, coconut oil, and lemon zest and juice.
Stir in coconut flour and salt until well mixed.
Sprinkle with baking soda and stir quickly to combine.
Scoop 1/4 cupfuls into muffin tin and bake for 25 minutes, or until they’re lightly browned and the tops spring back when touched.
If you’re doing GAPS or paleo diets, here are a few more breakfast treats to feast on…