I hate the idea of throwing things away. I had 3 big over ripe bananas sitting there waiting to be used. I tweaked an old recipe of mine for Banana Nut Muffins and they turned out great. The kids loved them. My 7-year-old who isn’t a big eater tossed back 2 right away and then asked if I could make more for her lunch. Sure! No problem. These were really quick to make despite the fact my 3-year-old was “helping”. These muffins are not sweetened with anything but bananas. Well, bananas and chocolate chips. 🙂 They are grain, nut, gluten, soy, dairy free and have no added sugar. AND the kids still loved them.
Banana Chocolate Chip Muffins
3 mashed over ripe bananas
1/2 tsp baking soda
6 eggs
1/4 cup melted coconut oil
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup coconut flour
1/2 cup chocolate chips (I use ENJOY LIFE)
I’m not much into the mucking around with the mixing of the wet in one bowl and then mixing of the dry in another bowl and then finally mixing the two together. Sifting? Forget it. Way too many dishes. So… Preheat your oven to 350. In a large bowl add the bananas and mash them a bit. You can use your hands for this and save dirtying yet another piece of kitchen equipment. Add the eggs, baking soda, salt, nutmeg and melted coconut oil. Use a hand mixer and mix until well blended. Add the coconut flour and mix until pretty smooth. Then stir in your chocolate chips. Line 11 cupcake tins with liners. I used a level ice cream scoop to spoon the batter into the lined tins. 12 would have made a nice number but the ice cream scoop made this recipe in 11. Bake for 25-30 minutes until the tops are lightly browned and a toothpick inserted into the middle comes out clean. These are great warm. If there are any left after these cool store them in the fridge.
This post was shared at: http://www.thehealthyhomeeconomist.com/monday-mania-1232012/, http://www.realfoodwholehealth.com/2012/01/fresh-bites-friday-january-27-2012/
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