Oops! I ended up with 2 small overly ripe bananas, but I couldn’t bear to throw them out. While I could have popped them in the freezer to use at a later date I decided I would make a batch of banana muffins. If you have a sweet tooth you can add a tablespoon or two of raw honey, coconut nectar or a bit of stevia, but these were sweet enough for my family. I did sprinkle a bit of organic coconut sugar on top of each muffin and the D-Man gave them 2 thumbs up.
NOTE: This recipe can be cut in half if you only have a need for 6 muffins, or you can freeze the muffins for later use.
6 Pastured Eggs
4 Tablespoons Pastured Butter or Coconut Oil (melted)
1 Overly Ripe Large Banana or 2 small bananas
(Optional) 1 to 2 Tablespoons Raw Honey or Coconut Nectar
¼ teaspoon Sea Salt
3 teaspoons Vanilla Extract
½ teaspoon Baking Soda
½ teaspoon Baking Powder
¼ teaspoon Organic Ground Ginger
½ Cup Coconut Flour (sifted)
¼ to ½ Cup Chocolate Chips
¼ Cup Organic Coconut Sugar (optional)
Preheat oven to 400 degrees F.
Grease a muffin tin with coconut oil or use unbleached paper liners.
In a medium bowl blend eggs, butter/coconut oil, sea salt, optional honey/stevia or coconut nectar, and vanilla extract until well combined.
In a small bowl combine the coconut flour, baking soda, and baking powder.
Add the dry ingredients to wet ingredients and mix until a smooth batter forms and there are no visible lumps.
Using a spoon gently mix in the chocolate chips and fill your muffin tin.
Optional Step: Sprinkle the tops of the muffins with a little coconut sugar.
Bake for 18 to 20 minutes.
Makes 12 regular sized muffins, or 24 mini muffins.