Freestyle Grain Free Baking, watch out! I whipped these up today when I had a chocolate banana craving! Kind of made up the recipe on the spot so I may add updates if I feel it needs work. :)
1/2 c coconut flour
1 1/2 c almond flour
1 TBSP baking powder
1/2 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground ginger
3 eggs (room temperature)
2 ripe bananas
1 tsp vanilla extract
1/3 c (trans-fat-free) shortening and
2 TBSP coconut oil (or equivalent combination of fats of your choice)
3 TBSP Coconut Nectar or Raw Honey (or sweetener of your choice - can also be omitted)
2/3 c mini chocolate chips (I used semi-sweet)
preheat oven to 350 & start with all ingredients at room temperature.
1. sift together dry ingredients and set aside.
2. in a separate bowl mash the bananas, add the eggs & vanilla & blend.
3. in a separate bowl blend the fat & sweetener, then add to egg mixture & blend.
4. while mixing, add dry mixture to wet mixture one cup at a time until blended & fluffy.
5. FOLD in chocolate chips with a spatula until just mixed - do not overmix.
6. spoon into greased or lined muffin tins & bake at 350 degrees for 25-30 minutes.
notes:
they will rise quite a bit, fill cups about 3/4 full with batter. watch for the tops getting too brown! makes 10-11 muffins. I know, 11. but that's what happened.
Per serving: 302 cals, 24g carbs, 23g fat, 7g protein, 257mg sodium, 14g sugars
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