My brother Ben and I were talking about making breakfast for our parents this weekend when we visit for Christmas. I suggested frittata, he suggested cinnamon rolls. We decided to do both, but in a GAPS-friendly way.
I can in no way take credit for this great recipe, but I really want to share it with everyone! These are baked in a muffin tin, so they are much easier to assemble than a conventional sticky bun. The recipe comes from the GAPS cookbook Internal Bliss, and my brother is the one who did the baking. I’m just a happy taste-tester this time around!
Ingredients for the buns:
- 1 large, very ripe banana, mashed
- 6 eggs, lightly beaten
- 1/3 cup melted ghee or coconut oil
- 1/2 cup honey
- 1 tablespoon vanilla extract
- 2/3 cup coconut flour
- 1/4 teaspoon salt
Ingredients for the topping:
- 1 cup pecans or walnuts, chopped
- 1/4 cup honey
- 1/4 cup ghee
- 2 teaspoons ground cinnamon
- 1 teaspoon coconut flour
- Preheat oven to 350 degrees
- Mix all ingredients for buns with a wire whisk
- Evenly pour into a well-greased 12-cup muffin pan
- Mix all ingredients for topping with a fork
- Crumble topping on buns
- Bake for 20-25 minutes, until cooked through
- Cool for about 2 minutes and then run a knife around each to loosen from pan
- Immediately move them to a wire rack to finish cooling
- Try not to eat them all in one day!
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This post is part of Fight Back Friday at FoodRenegade.com!