Our Baby Boy will be turning one on February 25th. It’s always bittersweet as I get so emotional seeing how fast years go by once you become a parent, while also looking forward to seeing my children grow up. Each year always adds another beautiful layer to what makes them such very special little people to me.
My parents were here this past week to help us watch the kiddos so Chris and I could run the Austin Marathon. Because they couldn’t stay until his actual birthday, we decided to have a pre-birthday celebration so they could share in the joy of our Baby growing up. We decided to call it Baby’s Practice Party–complete with presents, balloons, his favorite meal and of course cupcakes.
I wanted to make this day special for him and that meant coming up with a ‘cupcake’ recipe that was banana flavored (his favorite!) but also gluten free so that my dad could also enjoy the celebration. I decided to make a muffin with a glaze so that it wasn’t overly sweet for Baby and I adapted the recipe from a Coconut Flour Blueberry Muffin recipe previously posted on My Fit Family.
The muffin was a hit with the whole family and especially the Birthday Boy. It would make a great snack or breakfast muffin because it has a lot of protein from the eggs and it’s only sweetened with honey and bananas. They taste great with or without the glaze.
Coconut Flour Banana Muffin with Brown Butter Glaze
- 1/2 cup coconut flour (sifted)
- 1/2 teaspoon baking powder
- 6 eggs
- 6 tablespoon butter, melted
- 6 tablespoons honey
- 1/2 teaspoon salt
- 3/4 teaspoon vanilla
- 2 ripe bananas, smashed
- Preheat your oven to 400 degrees F.
- Combine the dry ingredients. Make sure you sift them for a finer consistency.
- Blend the wet ingredients together.
- Mix the dry and wet ingredients together until there are no lumps.
- Let batter sit for about 5 minutes.
- Scoop the batter into the muffin cups or cupcake liner, about 1/2 full. It should yield 12 muffins.
- Bake at 400 degrees for about 16-18 minutes.
- 1 tablespoon unsalted butter
- 1/3 cup confectioners’ sugar
- 2 teaspoons half-and-half
- Place butter in a small saucepan. Cook over medium-high heat until it begins to brown.
- Remove butter from heat. Add confectioners’ sugar and half-and-half. Whisk until smooth.
- Drizzle glaze over muffins. Allow to stand until the glaze sets.
We hope you enjoy them!
Never Give Up,
I recently added blueberries and skipped using the glaze and the results were a perfect after school snack!