Tuesday, April 17, 2012

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.
I didn't exactly use a recipe.....
It had  lot of  eggs and almond flour and bananas
that's all I know.
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



  1. Thanks! I've been waiting...

    Anyway, I made my own almond flour last week. It seems about like what is sold in the store. However, if I use *any* oil, I wind up with an oily messy puddle. There's that much oil in the almonds.

    I just learned that there is whey powder at a different store - sports' section - go figure. Need to go check it out. Does it change the consistency of the batters?

    I've been showing my friends how to make 'baked' pancakes. They sure fill us up!!!

    (PS. Where's Grandma been lately?)

  2. coconut flour and oil are not in my pantry yet...any suggestions? or maybe I just need to get them into my pantry....

  3. I haven't noticed that 1 scoop changes the consistency ~ and yes - the sports section is where you would find protein powder (body builders live on the stuff) Be sure to check the label to make sure there aren't any unwanted ingredients - a lot of protein powders have hydrolized soy protein. I tend to stay away from things containing both soy & the word 'hydrolized' ;-)

    amazon. I linked to the cheapest options in my biscuit post, I think. although, you may want to buy a smaller container of coconut oil for starters.... or you can get the one I linked, and I'll buy 1 of 'em off ya :-) If you can't get free shipping on 'em, let me know & I'll order for ya.

    XO for both of ya :-)

  4. I see you do what I do, and guess the amounts. It prevents you getting tired of exactly the same recipe. That's my excuse.

    The coconut oil is wonderfully healthy. I use about ten tablespoons each day, so I have to buy it wholesale.

    I don't have to feel guilty about eating so much chocolate now. Shop chocolate is sugar with cocoa flavoring and some fat to bind it together. Mine is 30gm stevia powder (5 lb bags from iHerb) 300 ml coconut oil, and 170gm Dutch cocoa powder.

    The cocoa makes me feel good and stops me feeling hungry. The oil gives me energy and is healthy, and the stevia satisfies my sweet tooth.

    I can eat as little as I like each day by having a chocolate every time I feel hungry.

    Ian McAllister


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