Learning as I go

In the last 5 years I have really taken to cooking. I didn't do much at first, some baking mostly. I have discovered it is a new passion of mine and felt that this would be a great way to share the many recipes that have come my way along with some originals of my own. In the last couple weeks we have started receiving CSA (Community Supported Agriculture) - local grown fruit and vegetables and boy have I had fun figuring out what all I can do with it. Ive been making and cooking things I never imagined I would. So if you have found a passion in cooking like I have you have come to the right place. I hope you enjoy!

Tuesday, May 14, 2013

Paleo Banana Almond Butter Muffins





I know its been a while since I have posted, I have been busy baking but no time to post so I will start getting the latest dishes up for you soon I promise! I was craving something sweet but not too sweet the other day so I decided on muffins, and has hard as it is for me to forgo making them chocolate, because who doesn't love chocolate - I refrained. So here we go....

BANANA ALMOND BUTTER MUFFINS

INGREDIENTS: 


  •        3 bananas (brown ones preferably)
  •        1 cup Paleo Almond Butter
  •        1 tablespoon of raw honey (melted)
  •        1/3 cup of coconut oil (melted)
  •        1 tablespoon of vanilla extract
  •        3 eggs
  •        1 cup Almond Flour (meal)
  •        1/2 cup Coconut Flour (original recipe did not call for this but I felt it needed more flour or it might be too soupy in the middle baking)
  •        ½ teaspoon sea salt
  •        1 teaspoon baking soda


DIRECTIONS: 


  1. Preheat oven to 350 degrees.
  2. Place muffin cups in the muffin pans. Set aside. ( I did not use cups I just sprayed with coconut oil from Trader Joes
  3. Plug in your food processor. Place bananas, almond butter, honey, vanilla extract, coconut oil and eggs in food processor. Close lid and process until smooth. ( I mashed bananas with potato masher and beat everything together)
  4. In a mixing bowl combine almond flour, coconut flour, baking soda and sea salt.
  5. Incorporate both dry and wet ingredients in a mixing bowl.
  6. With a ½ teaspoon, scoop batter and carefully fill in “mini” muffin cups. Once all the mini muffin cups have been filled, use the rest of the batter for the regular sized muffins.
  7. Place pans in the oven and bake fore 25-30 minutes. Be sure to keep an eye on these little guys…you don’t want them to burn.
* Recipe yields 24 “mini” muffins and 6 “regular-sized” muffins.
* Nutritional information (per mini muffin): 106 calories; 5g fat; 3g carbohydrates; 1g protein.
* Nutritional information (per regular-sized muffin): 238 calories; 20g fat; 13g carbohydrates; 5g protein.



I made 12 large muffins and put the rest into my mini muffin pan, it made about 16.

Love and Enjoy!

Recipe Courtesy of Amazing Paleo
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