Shortly after posting the corn dog post last week…I came down with the dreaded summer cold. 😦 I hate having a cold so much…any time…but doubly so in the summer. It just always seems a million times worse when there’s a 110* heat index outside. All of that to say that the last week has been ridiculously boring in the eats department. I did however make it thru without one drop of sugar. As soon as I felt the cold coming on I was kind of worried I’d fall off the no-sugar train. Thankfully that didn’t happen. 🙂
I’m going to start playing around with coconut and almond flour in my baking. Not exclusively at all. We have a coconut allergy in the house so only some will be able to eat those recipes and l’ll definitely be restocking the Cup4Cup stash as soon as the temps hit the 80’s. It’s just that both almond and coconut flour contain iron and I’m trying to include iron rich food whenever possible. I can’t do iron infusions. I just can’t. So I’m trying everything possible to get my levels up.
Tonight I decided to try some coconut flour banana muffins.
I’ve baked with coconut flour before…when I was losing weight a few years ago…so I was already familiar with it. A little bit goes a long way and it also sucks up liquid like a very dry sponge. So if you’re not familiar with coconut flour and this seems like a whole lot of liquid…that’s why. Recipe at end of post.
These were very moist and delicious and made me even more excited to experiment…but still just once a week or every other week with the ‘sweet’ stuff. 🙂
How are y’all doing? Staying summer cold free I hope. 🙂
Coconut Banana Muffins
1 mashed Banana
1/3 cup Brown Sugar (or *Sugar Sub I used Sin Free)
3 tbsp Sour Cream
1 tbsp Oil (I used Macadamia Oil)
1/4 tsp Salt
1/4 tsp Cinnamon
2 tbsp Tapioca or Potato Starch
1/4 cup (36g) Coconut Flour
1/4 tsp Baking Powder
14 tsp Baking Soda
Pecans or other nut
* 1tsp Molasses
If you use a sugar sub and want the flavor / texture of brown sugar…add 1 – 1 1/2 tsp molasses. I used 1 tsp and it was perfect. The rule of thumb though is 1 tbsp per cup of sugar.
Preheat oven to 350*
Oil or spray your pan really well or use liners.
Combine wet ingredients and mix until it’s all blended together.
Combine dry ingredients in a separate bowl.
Add dry ingredients to wet ingredients and mix til smooth.
Stir in mashed bananas.
Let mixture sit for 5 minutes so the coconut flour can absorb the liquids. Because there are no gums in this…it will be more like a batter than a solid goop-y mixture.
Spoon or pour into muffin tins or mini bread pans and if using…top with chopped nuts.
Bake til golden brown. Mine took about 13 minutes in the convection oven.
Let cool a few minutes before trying to remove from the pan.
I got 18 mini muffins from this recipe. I haven’t tested it but I would double it to make 12 regular size muffins.