Friday is my baking day and last week I whipped up some super yummy Banana and Coconut muffins that were Gluten, Dairy, Corn & Soy free.
They are so versatile that you can play around with the ingredients and it will not mess up the recipe too much.I always like to add in extra hidden nutrients so my kids are getting a boost of super powers.Here are my fave hidden ingredients:

Great Lakes Gelatin Collagen

This provide an extra source of high quality protein. Protein is the second most plentiful substance in the body (after water) and is needed in the growth and repair of every cell in the body. So why not add two tablespoons of this goodness to your muffins. Best thing about this brand is that it is completely flavorless, so it won’t affect the taste of your gluten free muffins. Find my fave brand here>>

Brazil Nuts

I sometimes place about 5 brazil nuts in the mixer when making my muffins. They are one of the healthiest nuts available on the market, despite their high-fat content. The improve heart health, stimulate the digestive system, promote cell growth & repair, improve hormone function and boost the immune system (and these are only a few of the benefits!) Find my fave brand here>>

Ground Milk Thistle

Ground Milk thistle is a natural herb that has awesome antioxidant and anti-inflammatory properties and is commonly used to detoxify the body, especially the liver. It helps boost glutathione levels (called the mother of all antioxidants by Dr Mark Hyman), which is one of the most important molecule you need to stay healthy and prevent disease (1). I add 1 – 3 tsps into baked goods or smoothies. Find my fave brand here>>

Here is my tried, tested, tasted and trusted recipe for banana and coconut muffins that are gluten and dairy free:

Ingredients

5 oz of coconut oil or ghee (if you can tolerate it)
12oz of bananas, carrots and any other vege or fruit you want to add (I suggest majority bananas and a little vege)
5 oz A grade maple syrup
2 eggs
8oz of Gluten free flour (or you can make my own blend which I do)
1 tsp. baking soda
2 tsp. gluten free & corn free baking powder
1 pinch of salt
5 oz coconut milk
2 tsp. natural vanilla extract
2 tbsp. of collagen powder
1 tbsp. ground milk thistle
4 Brazil nuts
Handful of unsweeatend coconut

Instructions

Preheat oven to 350 F.
Line the tray with cupcake liners (ensure organic and toxin free).
Mix all ingredients in a food processor until smooth.
Transfer to the muffin trays and sprinkle each muffin with some coconut.
Bake in the oven for 30 – 40 mins.
Allow to cool in trays for 30 minutes and then serve.