Feed on
Posts
Comments

Warning: Illegal string offset 'wordbooker_like_button_post' in /home4/mgpaleo/public_html/wp-content/plugins/wordbooker/wordbooker.php on line 2213

Warning: Illegal string offset 'wordbooker_like_button_page' in /home4/mgpaleo/public_html/wp-content/plugins/wordbooker/wordbooker.php on line 2214

Warning: Illegal string offset 'wordbooker_like_button_post' in /home4/mgpaleo/public_html/wp-content/plugins/wordbooker/wordbooker.php on line 2140

These are for mu friend Lisa who is a fan of the banana muffins, something to add to your muffin repertoire. I got this recipe from the folks at FastPaleo.com. Be sure to check them out for lots of great recipes.

Ingredients:

  • 2 1/4 cups almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp each of allspice, clove and ginger. (didn’t have nutmeg or allspice so I used 1 tsp cinnamon and 2 tsp pumpkin pie spice.)
  • 3 tbs melted coconut oil or butter
  • 3 eggs beaten
  • 2-3 tbsp honey (start with 2 then add the 3rd if you want it sweeter)
  • 1 tbsp vanilla extract
  • 3/4 cup shredded carrot
  •  1/2 cup raisins (optional)
  • 1/2 cup chopped walnuts (optional)
  • 1/4 cup shredded coconut (optional)

Pre heat oven to 350.

Combine first 6 dry ingredients in a large mixing bowl including spices. In a smaller bowl, combine all wet ingredients from the melted oil to the vanilla. Next combine all the wet and dry ingredients. Stir in the carrots and any of the optional ingredients. I did not use raisins because my kids don’t like them but I did use the walnuts and coconut.

Scoop about 1/4  cup of the thick batter into lined or greased muffin tins. My batch made 10 muffins.

Bake for about 20 minutes or until a toothpick inserted come out clean. Try not to devour them all in one sitting!

As a variation: I was thinking about what I could do with the left over pulp from the almond milk I made. I kept thinking it has the consistency of goat cheese or marscapone cheese. I decided to make a mock goat/cream cheese “frosting” I can’t vouch for the exact measurements but I mixed in the following with pretty good results.

To the left over blanched almond pulp:

  • about 2 tsp of apple cider vinegar
  • about a 1/2 tsp sea salt

I mixed that together with a whisk then added a dash here and there until it had the tangy salty taste of a goat or cream cheese. Then I added:

  • 1/4 cup full fat coconut nut milk
  • 1 tbs coconut oil
  • 2 tbs maple syrup

I mixed all that together, tasted it then added dashes here and there to get right level of tangy sweetness. I put in the fridge until the muffins were done and cooled. We then “frosted” them. Mia gives them a big thumbs up.

Print Friendly, PDF & Email

Leave a Reply