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Paleo Banana Nut Muffins

8/22/2018

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Adapted from this recipe, don't let the "paleo" part fool you - this was a super-moist fluffy muffin that had none of the meal-like texture that I usually associate with nut or coconut-based flours. Granted, there's very little "flour" associated with it at all - just enough to hold everything together, which is why I love it since I'm highly sensitive to refined carbs. Even with all the bananas, it didn't taste over-sweet - in fact, some might find it not sweet enough, though I found it perfectly to my taste, especially with the walnuts to help add texture and the addition of some dark chocolate chips. I think this is a fabulous breakfast muffin, where you don't feel like you just ate a cup of sugar, can spread a little bit of butter and salt atop it if you'd rather have some savory than sweet, and feel like you ate something reasonably healthy with all the fruit and nut bases in it (not to mention a nice shot of chocolate)!
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  • 3 - 4 large ripe bananas (1_2/3 cups mashed or 380 grams)
  • 3 eggs room temperature
  • 3 tablespoons coconut oil melted
  • 1 teaspoon vanilla extract
  • 1/3 cup almond butter
  • 1/3 cup (50g) coconut flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup toasted walnuts chopped
  • 1/2 - 3/4 cup chocolate chips (optional)
  1. Preheat the oven to 350ºF. Line a 12 pan muffin tin with paper liners or grease with coconut oil.
  2. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and almond butter until fully combined.
  3. Sift the coconut flour, cinnamon, baking soda, baking powder, and salt and add to the wet ingredients and mix well. Fold in the walnuts and chocolate chips.
  4. Divide the batter between the prepared muffin tins.
  5. Bake in the preheated oven for about 17-19 minutes. A toothpick inserted into the center of a muffin should come out clean.
  6. Remove from oven and allow to cool on a wire rack for about 10 minutes. Flip out onto a cooling rack to finish cooling.
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Coconut Banana Bread w/ Lime Glaze

5/4/2016

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My mother likes to eat bananas just as they're coasting from raw to ripe - in other words, she usually manages to eat only 2-3 out of a bunch before the rest are too ripe for her taste. Inevitably, the rest languish away. In the past I've just thrown them into a smoothie if I notice them in time, but this time, I decided to do some serious research into a go-to banana bread recipe. This was adapted from a myrecipes.com page, and I have to say, the sweet lime glaze certainly adds a nice accent!
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  • 9" x 5" loaf pan
  • 2 cups flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup sugar
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1-1/2 cups mashed ripe banana (about 3 bananas)
  • 1/4 cup plain yogurt
  • (optional) 3 tbsp dark rum or 1 tbsp molasses
  • 1/2 tsp vanilla extract
  • 1/2 cup flaked coconut + extra for garnishing
Glaze:​
  • 1/2 cup powdered sugar
  • 1-1/2 tbsp fresh lime or lemon juice

  1. Preheat oven to 350 F.
  2. Combine flour, baking soda, and salt, stirring with a whisk.
  3. Beat the sugar and butter in a large bowl at medium speed until well blended. Add eggs, one at a time, beating well after each addition.
  4. Add banana, yogurt, rum or molasses, and vanilla. Beat until blended.
  5. Add flour mixture, beat at low speed just until fully blended. Stir in the flaked coconut.
  6. Spoon into the loaf pan and sprinkle with some extra coconut. Bake for 1 hour or until wooden pick inserted into center comes out clean.
  7. Cool in pan for 10 minutes on a wire rack, remove from pan. Combine powdered sugar and lime juice, stirring with a whisk, and drizzle over warm bread. Cool completely on wire rack.
Notes: The amount of banana you can throw in there is somewhat forgiving - I threw in 4 bananas, and didn't bother measuring how much there was except to ensure that it was at least 1.5 cups. I also sort of eyeball the time - depending on what pan you use (the first time I made this was in a much larger pan) it may take much less than 1 hour to finish. My rule of thumb is that it should turn golden, but it should not start to brown. Try the toothpick trick every 5 minutes after the 40 minute mark to test its doneness.
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    Sweet Enough

    Part of the reason I started baking was because I like my goodies to be less obviously sweet - I want to taste the flavor, not just the sugar. So most of these recipes will have the sugar dialed down.

    This site also acts as my mobile recipe box, so instructions are often pared down to a minimum - very few frills but for some hints and suggestions!

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