Friday, October 21, 2011

Banana Bread Muffins with Coconut Flour

From Kristi's Kitchen
Featured on Beyond Organic's Facebook page this week


1/3 c. grapeseed oil OR organic butter
2 ripe frozen banana, slightly thawed
6 organic eggs, beaten
1 1/2 tsp. sugar free vanilla
1/3 c + 1 tbsp. coconut nectar
1 tsp. sea salt
1/2 c. sifted coconut flour
1/2 tsp. aluminum free baking powder
1 tsp. cinnamon
1 tsp. all spice
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4-1/2 c. chopped walnuts or pecans (optional)


-Preheat oven to 350 degree oven
-Combine dry ingredients and wet ingredients separately
-Pour wet into dry and mix until well blended
-Place muffin cup papers in muffin tin
-Fill lined muffin tins halfway
-Bake minis for 10-12 minutes or regular muffins for 16-18 minutes -until golden brown (oven temperatures vary so start with the lowest time and keep an eye on them)
-Cool completely before serving

Makes approximately 14-16 muffins OR 48 mini muffins

Perfect for breakfast or mid-morning snack...add a taste of cream cheese icing and you have a decadent treat! Coconut flour is packed full of fiber -one or two muffins go a long way for satisfying hunger and keeping you full!


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