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Tuesday, 26 March 2013

Grain Free Banana Muffins

Somehow when transferring my recipes over from my recipe page on Facebook, this one was missed! Jim recently requested them, so I had to hunt down the recipe. Apparently it has been too long since I have made them! I have updated this recipe a bit from the one posted over there, taking out one egg, and increasing the oven temperature but decreasing the cooking time.
We don’t like overly sweet muffins, feel free to increase the honey or coconut nectar to ½ a cup if you feel like a sweeter muffin.
I think my favourite part of working with grain free "flours" is the mixing. With regular flours, you have to be careful not to over mix, for fear of releasing the gluten in the flour,(this results in a tough muffin.) With the grain free "flours" this is not an issue, just the opposite in fact. They need the extra mixing to ensure the flours and eggs are thoroughly combined.

Grain Free Banana Muffins 
1 c. almond flour (JK Gourmet is my fav, it is nice and fine)
6 Tbsp. coconut flour
3/4 tsp. baking soda
1/4 tsp. sea salt
½ c of milk, kefir or yogurt
¼  c coconut oil, melted
¼ cup honey or coconut nectar
2 bananas, very ripe!
4 eggs
2 tsp. vanilla
Optional ingredients:
1 cup chopped walnuts
1 cup chocolate chips (I like the Enjoy Life brand)

Preheat oven to 375F, and prepare your muffin tin either by greasing or using non-bleached paper liners.
Put all ingredients except walnuts/chocolate chips in a large mixing bowl, combine thoroughly with immersion blender. (I am sure you could put everything into a blender and whiz till well combined, or whisk VERY vigorously if you don’t have an immersion blender)
Add walnuts or chocolate chips and stir to combine. (you can even use both, I bet it would be tasty! If you do, I would use ½ cup of each)
Scoop into muffin tin lined with papers (or greased) about 2/3 full. (Should fill 12)

Bake in preheated oven for  20-25 minutes on the center rack.
Let cool in pan for 5 min before removing from pan to a cooling rack.

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