Today I woke up and decided to make banana muffins. We had two overly ripe bananas on our counter and I figured, what the heck. Let’s do this.
I knew Bill’s mom would be heading off to spend the day with her mom, so I figured she could take them to her if I got them done fast enough (we live just a couple houses down from Bill’s parents).
Sometimes I have trouble with making banana bread grain-free. It never seems to cook through the middle, but I do have a recipe in our first book, Make it Paleo that turned out well. I have found that making smaller loafs, or muffins helps avoid the uncooked middle issue.
Since I didn’t have time to fuss with retesting a failed recipe, I decided to just modify my original recipe from our first book, and hope for the best. I used almost all the same ingredients, but changed a few things. I eliminated the dates, used two tablespoons of maple syrup. Used two bananas which was slightly more than 1/2 cup of banana, added some arrowroot starch, and of course cacao powder to make them chocolate. I used Eating Evolved brand of cacao powder, which I love.
I didn’t plan to post this recipe today, but I shared a photo on my Instagram, and after several people said they had bananas ready to go, I thought “well crap, now I’ll feel badly if I don’t post this today.” This recipe turned out really well. I of course couldn’t eat them, because I can’t eat sugar right now, but Bill really enjoyed them, and his mom liked them too. We will see if they get the Grammy approval later on.
I hope you guys enjoy this recipe! It’s a fun twist on banana bread, it’s nut and dairy-free, and is mostly sweetened by the bananas. Winning!
- 2 2 2 Banana, overly ripe
- 2 Tbsp 2 Tbsp 2 Tbsp Pure Maple Syrup
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
- 6 6 6 Pastured Eggs
- 1/2 cup 1/2 cup 1/2 cup Coconut Flour
- 1/4 cup 1/4 cup 1/4 cup Arrowroot Flour
- 1/3 cup 1/3 cup 1/3 cup Raw Cacao Powder
- 1/2 tsp 1/2 tsp 1/2 tsp Himalayan Pink Salt
- 1/2 tsp 1/2 tsp 1/2 tsp Baking Soda
- 1/4 cup 1/4 cup 1/4 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
- 1/2 cup 1/2 cup 1/2 cup Semisweet Chocolate Chips, Enjoy Life mini chips
- Preheat the oven to bake at 350 degrees, and line a muffin tray with 10 muffin papers.
- In a medium size mixing bowl, mash the two bananas with a fork.
- Add the maple syrup, and vanilla, and stir to combine.
- Whisk the eggs into the banana mixture, and set aside.
- In a small mixing bowl, whisk together the coconut flour, arrowroot, cacao powder, salt, and baking soda.
- Pour the dry ingredients into the wet, and blend with a hand mixer until smooth.
- Add the palm shortening, and blend again until smooth.
- Stir in the chocolate chips, and using an ice cream scoop, fill 10 muffin liners with batter.
- Top with a few chocolate chips, and bake at 350 for 25-30 minutes.
- Allow to cool, and enjoy with butter or ghee.