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We were given this recipe by Jillian’s mom, Jodi. She wanted a recipe for breakfast muffins that Jillian could enjoy without too much honey- so in this ver- sion the applesauce and bananas add in the sweetness. We loved the subtle nutty flavor of the muffins mixed in with the tartness of the blueberries.


1½ ripe bananas
3 eggs, beaten
¼ cup (60 mL) Homemade Applesauce (p.340)
2 tablespoons (30 mL) coconut oil, melted
3 cups (330 g) almond flour
1½ teaspoons baking soda
¼ teaspoon salt
1 cup (150 g) fresh blueberries


1. Peel and mash the bananas in a mixing bowl
2. Stir together with the eggs, applesauce, and coconut oil
3. Next add in the dry ingredients, the almond flour, baking soda, and salt
4. Gently stir the blueberries into the batter
5. Line your muffin pans, and pour the batter into each cup
6. Bake in a preheated 350°F (180°C or gas mark 4) oven for 25-30 minutes, or until knife comes out clean


12 large or 24 mini muffins

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0