bum bum bum MUFFINS

I know ya'll have been on pins and needles waiting

with bated breath

for me to post that recipe I warned told you about.

When we first went wheat free,

I was making muffins or 'breakfast cakes' pretty much every day.

It was a real help during the transition,

but not really feasible for long term.

I honestly don't even remember the recipe.

Well.

I didn't exactly use a recipe.....

It had  lot of  eggs and almond flour and bananas

that's all I know.

Nowadays,

I might make muffins twice a month or so,

more often if we have 'nanas that need using up...

They eat through the bananas pretty quickly though,

so that doesn't happen a lot.

These muffins do have bananas in them

(I've noticed that many Paleo-type recipes do - it seems to be an acceptable sweetener)

but the banana flavor isn't like, say, banana bread.

These are just a good basic muffin,

with a bit of banana flavor to them.

You can easily add chocolate chips or cinnamon to change them up a bit.

The recipe calls for xylitol and honey,

but I completely forgot to include both today

and they tasted just fine!

I imagine most people would probably not find them sweet enough, though.

To be fair, 

you should know that I consider 2 Tbs honey and 2 Tbs xylitol

a suitable substitute when a recipe calls for 1 cup of sugar,

so adjust according to your tastes...

Josiah arranged these and wanted to be sure I got a photo

Enough blabbering;

here's the recipe,

loosely based off of a recipe I found somewhere on the word wide web.

3-4 ripe bananas

8 eggs

1/2 c coconut oil, melted

1 tsp vanilla

2 Tbs xylitol

2Tbs honey, raw, of course ;-)

1/2 c ground flax

2/3 c coconut flour

2/3c almond flour - homemade is fine

(or you can omit the almond flour, just add an extra 1/3 c coconut flour)

 1 tsp b. soda

1 tsp. b powder

(I wrote that for ya'll - I don't actually measure such things)

If you have an un(or mild) flavored protein powder, add a scoop

Just throw ingredients in a mixing bowl and mix after every addition or two.

If the batter seems a bit thin, add more flour a Tbs at a time.

If it seems too thick, add a bit of milk (regular or coconut)

These are my liners of choice ~ because they are separated by paper liners
there are really 64 liners, making them the cheapest liners you can buy
not in bulk.  Plus the foil liners are easier to remove...

Spoon into lined muffin tins

(if using paper liners, oil them - foil liners work great as is)

and bake about 20 minutes in an oven preheated to 375 degrees

Enjoy

~