Today was supposed to be spent doing a 12-mile loop hike in the mountains, tagging two more 4,000 footers. But it rained. And yes, we could have gone in the rain. But it's so much more fun on a nice day. So it turned into a (much needed) day at home. Having just finished my first week at a new job, I needed some down time. In the midst of working through a large sorting/cleaning/moving project, I decided to make some banana muffins. What I really wanted was banana bread, but even the GF flours bother me sometimes, so I decided to go with a grain free recipe. This is one that I've made once before, but I tweaked it a bit and it came out much better. The coolest thing about this recipe is that it has NO FLOUR. None. Not coconut. Not almond meal. Not rice flour. So I don't have to worry about the nut issue (son is allergic to tree nuts) or the "funny taste" of coconut that both kids complain about. This is a 6-ingredient recipe, and you won't believe it unless you try it. I throw my browning bananas into the freezer and save them for smoothies or baking. Today I happened to have 3. They thaw very quickly if you put them in a bowl of water...it took about 15 minutes this morning. I used peanut butter (not paleo, strictly) because we have a kid with tree nut allergies, but I'd love to try this with cashew or almond butter. And I used maple syrup that my older son made this spring when he and a friend tapped some trees on the property and boiled it down. Ingredients 1 cup nut butter 1 1/2 cups mashed bananas 1 tsp baking soda 1 tsp vanilla 3 eggs, beaten 1/3 cup maple syrup or honey 1 cup chocolate chips (optional) 1. Combine all ingredients in a mixing bowl. Stir until well combined. 2. Grease 12 muffin tins, and fill 3/4 full with batter. 3. Bake at 350 degrees for 20 minutes. The muffins will need to sit and cool for about 15 minutes until you attempt to eat them. They are initially quite soft, but will become a consistency such that you can pick it up and eat it just like a regular muffin. If you can't wait that long, I recommend a plate and a fork (from personal experience...).
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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