Friday, September 23, 2011
Banana Pecan Muffins (gluten, grain, and sugar free)
It's muffin mania around here lately. I've been cranking out the muffins a lot these days, as this seems to be the overwhelming breakfast request in my house. I love these muffins in particular because they are so high in fiber and protein, thanks to the coconut flour. Baking with coconut flour can be tricky, but once you get the hang of it (they require a lot of eggs to help them rise and not taste so "chalky"), you will love it for the sheer nutritional content.
This recipe only makes 6 muffins, so I usually double it to make sure we have a few leftover for snacks-on-the-go.
Banana Pecan Muffins
2 tablespoons coconut oil, liquified
2 tablespoons almond or other milk or cream
1/2 teaspoon vanilla
1/2 teaspoon baking powder
1/4 cup coconut flour
2-3 tablespoons coconut palm sugar
1/2 ripe banana
1/4 cup chopped pecans
1/4 cup mini chocolate chips (optional)
Preheat oven to 400 degrees. Line a 6 cup muffin tin with paper or silicone liners.
In a bowl, whisk eggs with coconut oil, almond milk, and vanilla. Add baking powder, salt, coconut flour, and palm sugar. Whisk again until combined, removing as many lumps as possible. Slice banana into thin slices and add to batter, along with pecans and chocolate chips. Stir again a few times to incorporate.
Pour batter into prepared tin, filling close to the top of the liners. Bake for 25 minutes, until a toothpick inserted comes out clean. Cool on a wire rack for 10-15 minutes.
Makes 6 muffins.