Cherry Banana Muffins

Now that the heat has subsided, temporarily, and the breezes are cool, I can get baking again. These muffins are based on my banana bread recipe, which I love for it's texture, sweetness, and similarity to wheat baked goods. By substituting raspberry stevia for vanilla creme stevia, adding fresh cherries, and leaving out the cinnamon, the banana bread has a whole new life as cherry banana muffins. What's cute about them is the peek-a-boo cherries on top. Since this is a more liquid-like batter, the cherries would just sink to the bottom of the bowl of batter. It's better to add the cherries to the top of each muffin before putting them in the oven, and so adorable! My little girls can't get enough of them, and neither can my husband for that matter!

Cherry Banana Muffins:

Gluten-free, Casein-free & Sugar-free

Set oven to 350 degrees.

Add to bowl:

2 mashed bananas

4 beaten eggs

1/2 cup honey

Beat with electric hand mixer. Then add:

3 tbs liquified coconut oil

1/2 tsp chocolate raspberry liquid stevia

1/2 tsp sea salt

1/4 cup tapioca flour

1/2 cup coconut flour, sifted

1/2 tsp baking soda

1/2 tsp baking powder

Beat with electric hand mixer.

Fill unbleached paper cups 3/4 full.

Drop 3 cherry halves on top.

They sink into the middle in the oven, but are still visible on top.

Bake for 30 minutes

Makes 12