Banana Nut Muffins (Coconut Flour)

Banana Nut Bread (Coconut Flour)

I adapted my recipe from Callie Shepherd and she adapted it from the Civilized Caveman.

• 2.5 cups mashed (4-6) bananas, yellow
• 4 eggs
• ½ cup almond butter (or any nut butter, i.e. macadamia, pecan, etc)
• 4 tablespoons grass-fed butter, melted (can substitute coconut oil)
• ½ cup coconut flour
• 1 teaspoon  cinnamon
• ½ Tablespoon baking soda
• ½ Tablespoon baking powder
• 2 teaspoon vanilla
• ¼ tsp salt
• 1 teaspoon Clear Stevia

Instructions

1. Preheat your oven to 325 degrees
2. Combine your bananas, eggs, and nut butter, and grass-fed butter and stevia in a blender, food processor, or mixing bowl and mix well
3. Once all of your ingredients are blended, add in your coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well
4. Line muffin tins or spray with olive oil and fill. It will make exactly 12.
5. You could also use a loaf pan, although I had a hard time getting it completely done inside without over-browning the outside; hence the muffin tins. AND they cook faster as muffins, which means more banana bread quicker!
6. Cook muffins for 20-25 mins till toothpick inserted comes out clean.
7. Optionally, rough chop ½ C pecans and add to batter or ¼ C and sprinkle on top.

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Brownies

Brownies (sugar free, dairy free, flour free)

4 large eggs

1 cup Birch Xylitol

1/2 cup unsweetened cocoa

1/4 cup coconut oil*

2 teaspoons vanilla

1/8 teaspoon salt

1/2 cup chopped pecans

*Use Virgin Coconut oil, if you want the coconut flavor or the expeller pressed for a plain chocolate flavor.  I have done it both ways and personally prefer the plain chocolate flavor.

Mix all ingredients but the pecans with a mixer or blender.  Mix until smooth.  Stir in the pecans.

Bake in a parchment lined 7 inch by 12 inch pan.  I did mine in a glass pan.

Bake it at 350 for 20-25 minutes.  Do not overbake.  It will still be soft when you take it out.

Let it cool completely before cutting.  I ate a bite hot, but have to admit it was a better texture after it cooled a couple of hours.

This turned out amazingly well and my husband declared the recipe a keeper.  He said, “No one could tell this wasn’t the typical brownie recipe.”  We love pecans, but this would be good with walnuts, too.