Sunday, August 25, 2013
Banana bread is one of my favorite things in this whole wide world. After being inspired by some banana macadamia nut muffins I made, I knew that I could make some banana bread muffins that were absolutely delicious! So that's what I did. They're also grain-free and gluten-free (and wicked tasty)!
These little muffins taste just like banana bread, but are more portable! They're also super easy to whip up too, which will be great for when I start classes again.
Banana Bread Muffins.
makes 14 muffins
2/3 cup walnuts, chopped
2/3 cup unsweetened coconut flakes
1 cup + 2 Tbsp blanched almond flour
¼ cup organic coconut flour - source
3 ripe bananas, peeled and mashed
2 eggs, room temperature
1/4 cup raw creamy honey
1/3 cup organic coconut oil, melted and cooled
¾ tsp baking soda
½ tsp unrefined sea salt
1 tsp coconut water vinegar or apple cider vinegar or lemon juice
1½ tsp vanilla extract
1½ tsp cinnamon
½ tsp freshly ground nutmeg
toppings - optional
To make your banana bread muffins:
1. Preheat your oven to 350 degrees convection. Take out 2 muffin tins and place muffin liners inside.
2. In a large bowl, add nuts, coconut, flours, baking soda, salt; mix to combine.
3. To the same bowl, add eggs, bananas, honey, coconut oil, vinegar, vanilla; mix again to combine.
4. Drop by tablespoons into the muffin tins. Fill 14 muffins full. *This will make 14 full sized muffins as long as there is no batter eaten in the process.
5. Bake for about 30-35 minutes, rotating the pans at 20 minutes for best results. Let cool in pan for 5-10 minutes. Then move muffins to a cooling rack, which helps to firm up their bottoms. Enjoy!
I am such a fan of banana bread, I know I will be making these often! And they are sure to please a crowd, so try bringing them to parties and sharing with friends and family!!
Sunday, August 18, 2013
I have loved all things blueberry for as long as I can remember. In fact, maybe I should ask my mom, as I am sure there was some point when I didn't like blueberries... but if there was a day, I don't want to remember!
August in New England means blueberries. Usually I get a bunch from some bushes we have on the land, but this year, either someone was picking them, or they just didn't have a good year, since I couldn't find nearly any! Lucky for us there are groceries stores that sell frozen blueberries and other farms to buy them from at the local farmers market!
These muffins were muffin #2 on my recent muffin kick. I am really excited about the flavor and 85% of the texture, but they seem to be a little on the crumbly side. I am going to work on this, and then edit the recipe, but I couldn't wait to share! They are just too delicious. The flavor is perfectly balanced.
Grain-free Blueberry Muffins 1.0.
makes 18 muffins
3/4 cup organic coconut flour – sifted
1/2 cup blanched almond flour – sifted
1/2 cup raw honey
1/2 cup organic coconut oil, softened
1/2 tsp unrefined sea salt
1/2 tsp baking soda
2 real eggs
1 - 1½ cup raw whole milk
juice of half a lemon
zest of one lemon
1 cup ground walnuts
2 cup frozen or fresh (large) blueberries
sugar crystals for sprinkling - optional
To make your blueberry muffins:
1. Preheat oven to 350 degrees convection. Line muffin tins with paper liners.
2. In a large bowl, whisk coconut oil until glossy, white and homogenous. Add raw honey and whisk until combined. Add room temperature eggs, lemon juice, lemon zest.
3. Add coconut flour, almond flour, soda, salt and walnuts to wet ingredients, sifting the flours into the bowl. Combine with a spatula.
4. Add milk, and combine again. Gently fold in blueberries.
5. With a tablespoon, add batter to muffin tins until 3/4 full. Bake for 30-35 minutes, until golden brown on top. Let cool for a few minutes, then move muffins to a wire rack to cool.
If you don't anticipate eating these within a week (stored in the refridgerator) then freeze them! They'll keep for about 6 months, that is, if you don't eat them sooner ;)