Monday, February 20, 2012

Grain-Free Banana Nut Muffins

I've made banana bread.  I've made banana almond muffins.  But I was yet to make your traditional banana nut muffin.  So here it is:  A super moist and tender banana cake with crunchy walnuts.  These are paleo style of course, meaning they are made without any grains or refined sugar.  They are delicious warm out of the oven or chilled.  Store extras in the fridge or freezer.  Enjoy!

A tasty treat to use up your over-ripened bananas!
1/2c coconut flour
1/2tsp salt
1/4tsp baking soda
6 large eggs
1tbs vanilla extract
1/3c pure maple syrup
1/4c organic non-hydrogenated shortening (I use Spectrum brand)
2 medium or large over-ripened bananas, mashed
1/2c chopped walnuts

1. Preheat oven to 350F.
2. In a large bowl, stir coconut flour, salt and baking soda.
3. In another bowl, mix eggs, vanilla, maple syrup, and mashed bananas with a hand mixer.
4. Then add the wet ingredients to the dry and continue to mix.  Melt your shortening and pour in.  Mix well.  At the end, stir in 1/2c chopped walnuts.
5. Line 12 cupcake holders with liners.  Using an ice cream scooper, scoop an even amount of batter into each liner.  Top with a few more walnuts.  Bake in the oven until a toothpick inserted into the center comes out clean or about 15-20 minutes.  Note, these little guys don't really brown so they look a bit underdone when you take them out.  Make sure you toothpick check them because they are easy to overcook and then they will be dry  Enjoy!

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