Paleo Birthday Banana Muffins

These are low sugar grain free banana muffins I made for my niece Malori's birthday back in September (Sorry I haven't blogged in so long!  I've missed you!)  They were definitely a hit!  The cashew butter makes them extra decadent but if you can't find any, substitute almond butter and they will turn out just fine.  The best part about these muffins is that they are the perfect grab and go snack for any time of the day.  We ate them for breakfast.  We ate them after lunch.  We ate them for dessert.  And because they are gluten free, grain free and low sugar; we ate them guilt free!

Happy Birthday to you!  Happy Birthday to you!  Happy Birthday to Malori, Happy Birthday to you!

Ingredients:
3 overripe bananas, mashed
1c cashew butter
1/4c honey
1/3c butter
3 large eggs
1c almond flour
pinch salt
1tsp baking soda

Directions:
1. Preheat oven to 350F.
2. Beat eggs in a large bowl, add all other ingredients and mix well.
3. Using an ice cream scooper, scoop batter into a cupcake pan lined with cupcake liners until about 3/4 of the way full.
4. Bake in the oven for about 25 minutes or until a toothpick inserted into the center comes out clean and they feel a bit firm to the touch.
5. Let cook to room temp before serving.  Even better when chilled.  Store in the fridge.

Grain Free Chocolate Chip Banana Muffins

These are a delicious low sugar grain free snack that I created using only mashed banana and a few tablespoons of pure natural maple syrup for sweetener.  They are moist, rich, and perfectly chocolatey.  For a more decadent muffin, stir in a few handfuls of rich chocolate chips at the end.  This is my favorite way to use old overripe bananas.  I hope you will try it. 

Is it just me or do these look like they have a halo around them?

Ingredients:
1/4c cocoa
1/2c coconut flour
1tsp baking soda
1/4tsp salt
2 large eggs
2 large egg yolks
1/2c coconut oil, melted
1/2c semi-sweet or dark chocolate chips, melted
1/2c full fat coconut milk or coconut creme
1tbs vanilla extract
2tbs pure maple syrup
2 overly ripe bananas, mashed well
1/4-1/2c chocolate chips (optional)

Directions:
1. Preheat oven to 350F.  In a large bowl, mix cocoa, coconut flour, baking soda and salt. 
2. In another bowl, beat banana, egg, yolk, coconut milk, vanilla and maple syrup.
3. In a third glass bowl, melt chocolate and oil in the microwave and then stir until well combined (do it in 1 minute intervals).  Let cool slightly.
4. Pour the banana mixture into the dry ingredient bowl and mix.  Slowly pour in the melted chocolate oil mixture while whisking until well combined.  For a more decadent muffin, stir in a few handfuls of extra chocolate chips at the end.
5. Line a cupcake baking sheet with 12 cupcake liners.  Using an ice cream scooper.  Scoop even amounts into the cups.  Bake in the center of a preheated oven for 15-20 minutes.  You will know they are done when a toothpick inserted in the center comes out clean and they feel slightly spongy to the touch, not wiggly and wet.  Take out of the baking sheet and let cool.  Keep leftovers refrigerated.

Gluten Free Low Sugar Spiced Banana Bread

This is an amazing recipe for low sugar banana bread.  I used 4 overly ripened bananas to naturally sweeten this bread.  It has about 1/4 of the sugar content than regular banana bread and it is entirely gluten free.  This bread is baked with a bit of apple pie spice for some flair, and tastes as rich and decadent.  This recipe is so good that not a single one of us had just one piece.  In fact, I made it yesterday and I already got a request to make another batch today because it's pretty much gone.  Please note, this bread will seem pretty wet after you take it out of the oven but once it's chilled it sets up nicely.  If you want yours less moist, add a bit more flour to the mix before baking.  Enjoy!

So wonderful, you won't miss the added sugar!

Ingredients:

1 1/2c almond flour

1/2c sorghum flour

1tsp baking soda

1tsp baking powder

1/4tsp allspice

1tsp cinnamon

1/2tsp salt

2 large eggs

1/3c coconut oil, melted

2tbs pure maple syrup

1/2c dark brown sugar (omit if you really want it no sugar)

4 overly ripe bananas, mashed into a puree

2tbs vanilla extract

Directions:

1. Preheat oven to 350F.  Line a bread loaf pan with nonstick foil.

2. Mix dry ingredients in a bowl.  Mix wet ingredients in a separate bowl and blend well.  Add dry ingredients to the wet and beat with a hand mixer for a few minutes.

3. Pour the batter into your lined loaf pan and bake for 45-60 minutes.  The top will be deep brown and the center will be set and slightly crumbly but still moist inside.  Let cool completely before slicing.  Delicious warm but it's still a bit wet at the bottom so it's even better chilled as it sets up nicely in the fridge.  Enjoy! 

Chocolate Banana Cupcakes w Ganache Frosting

This is a rich moist cupcake that reminds me of chocolate banana pudding.  Using overly ripened bananas is a great way to sweeten up desserts without any added sugar.  I topped it with a chocolate ganache frosting to make this treat extra decadent.  Enjoy!

Chocolate & Banana:  Pure genius

Ingredients:
1/4c cocoa powder
1/2c coconut flour
1tsp baking powder
1/2tsp baking soda
1/4tsp salt
2 large eggs
2 large egg yolks
1/2c  coconut oil, melted
1/2c bittersweet or dark chocolate chips, melted
1/2c coconut milk, full fat
1tbs vanilla extract
2tbs pure maple syrup
2 large overly ripened bananas

Frosting Ingredients:
1/2c semi-sweet chocolate chips
2tbs full fat coconut milk

Directions:
1. Preheat your oven to 350F.  Line a cupcake pan with 12 liners.  In a bowl, mash bananas with maple syrup with a fork or potato masher.  Add vanilla, coconut milk, egg and yolks and whisk well.
2. Melt coconut oil and chocolate chips in a bowl together.  Whisk to combine.  Slowly pour it into the banana mixture whisking the whole time.  Add your cocoa powder, coconut flour, salt, baking powder, and baking soda.  Give it all a good whisk to combine and allow the coconut flour to expand (another minute).
3. Using an ice cream scooper, scoop batter evenly into the cupcake liners.  Bake in the center of a preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out pretty much clean.  Cool completely before frosting.
4. To make the ganache:  In a glass bowl, melt the coconut milk and chocolate chips in one minute intervals until melted (stir after each minute).
5. Using a spoon, spread across each cupcake evenly.  Store in the fridge to set the frosting.  Enjoy!

Homemade All Natural Fruit Leathers

There's a few things I was dying to make when I got my Excalibur dehydrator in the mail last week.  One of them was homemade preservative free and all natural fruit leathers.  You can make them out of any combination of fruit you like, but I was always told they turn out best when you add banana.  I made three kinds:  mixed berry and banana, strawberry banana, and peach banana.  The perfect snack on the go!

These have the texture of fruit roll ups!

Mixed Berry & Banana Fruit Leather Ingredients:
1c frozen mixed berries, thawed (in season use fresh)
1 banana

Strawberry Banana Fruit Leather Ingredients:
1c frozen strawberries,  thawed (in season use fresh)
1 banana

Peach Banana Fruit Leather Ingredients:
1c frozen peaches, thawed (in season use fresh)
1 banana

Directions:
1. Place your desired combination of fruit in a blender until smooth.
2. Place plastic wrap or parchment paper over your dehydrator tray.
3. Pour fruit mixture on top of the wrap and spread evenly with a spatula (try to make the edges a bit thicker because they dry first).  Overall, it should be about 1/4" thick.
4. Turn your dehydrator on 135F.  Let cook 6-8 hours or until they are leathery.  Let cool, cut and enjoy!  Store leftovers in an airtight container.

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!

Ingredients:
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

Directions:
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!

Paleo Banana Almond-Walnut Muffins

This is a simple recipe for banana nut muffins.  It is grain free, refined sugar free, and takes less than 30 minutes to make.  The only sweetener comes from mashed bananas and a touch of honey.  This is a perfect treat after a long day or a quick snack on the go.  Enjoy!

All natural snacks and desserts are good for your mind and body

Ingredients:
3/4c roasted almond butter with flaxseeds (found at Trader Joe's)
1c blanched almond flour
3 ripe or overripe bananas, mashed
3tbs pure honey from the USA
2 large eggs, preferably omega-3 enriched
1tsp baking powder
1tsp baking soda
1/2tsp cinnamon
2 tsp vanilla extract
1/2c chopped walnuts

Directions:
1. Preheat oven to 350F.  Place cupcake liners in your cupcake baking pan. 
2. In a large bowl, mix almond butter, almond flour, mashed bananas, eggs, baking powder, soda, and cinnamon. 
2. Stir in chopped walnuts.
3. Using an ice cream scooper, place a scoop in the center of each lined cupcake (about 3/4 full). 
4. Bake in the oven until a toothpick inserted into the center comes out clean, 15-20 minutes.  Serve warm or at room temperature.  Store leftovers in the refrigerator.

Banana Chocolate Chip Cookie Cakes

I'm getting in the mood for Valentine's day so instead of making dinner last night I decided to make a few Valentine's treats paleo style.  First I made an attempt at Banana Chocolate Chip Cookies.  They are grain and refined sugar free but, don't worry, I promise they will fool your family.  They came out amazing (so amazing I ate 3)!  Trouble is, the texture is somewhere between a cookie and a cake so I'm calling them my cookie-cakes.  Problem solved.

I made them in a little heart shaped cookie pan for Valentine's Day :)

Ingredients:
1c mashed bananas (about 2)
3tbs almond butter (I used Trader Joe's Roasted Almond Butter w/ Flaxseeds)
2tbs bourbon vanilla extract
1tsp baking soda
1/2tsp cinnamon
1/2tsp finely ground sea salt
1+1/4c blanched almond flour
1 large egg
2tbs honey
1/2c semi-sweet or dark chocolate chips

Directions:
1. Preheat oven to 350F.
2. In a large bowl, mash banana with a fork.  Add almond butter, vanilla, baking soda, salt and cinnamon.  Mix well.  Stir in egg and honey until combined evenly.  Stir in almond flour and lastly chocolate chips.
3. Line a baking sheet with parchment paper or nonstick foil.  Use a small ice cream scoop to scoop them onto a baking sheet (or to scoop them to the inside of heart molds like I did).  Bake for about 10 minutes or until golden brown.  Let cool and serve.

Healthy Paleo Banana Bread

This is a simple recipe for gluten, grain, dairy and refined-sugar free banana bread.  One of my favorite things in the world is fresh banana bread straight out of the oven.  With a few simple substitutions, you can enjoy a slice (or two) guilt free!  No need to feel deprived while trying to eat clean and healthy.  Feel free to add some chopped walnuts or chocolate chips for a more decadent dessert.  Enjoy!

A great breakfast or snack on the go!

Ingredients:
1/2c coconut flour, sifted
1/2tsp salt
1/4tsp baking soda
6 large eggs
2tsp vanilla extract
1/4c pure maple syrup
2tbs honey (make sure it's made in the USA)
1/4c coconut oil, melted
2 overly-ripe bananas, mashed well

Directions:
1. Preheat your oven to 350F.  Grease a bread pan or line with nonstick foil.
2. In a small bowl, whisk dry ingredients.
3. In a large bowl, whisk eggs and vanilla.  Add maple syrup and honey and continue to whisk.  Add dry mixture and blend.  At the end blend in the bananas and then the melted oil.  Let sit a minute or two to thicken up.  Stir in chopped nuts if adding.
4. Pour the batter into the bread pan and spread evenly with a spatula.
5. Bake until a toothpick inserted into the center of the loaf comes out clean (mine took 40-45 minutes).
6. Remove from pan, let cool slightly and enjoy!

Paleo Breakfast Smoothie

This is a delicious all natural smoothie recipe without any grains, added sugars, or preservatives.  I added almond milk for creaminess and almond butter for richness and protein.  This is a go-to breakfast in our house since it only takes about 5 minutes to make and you can drink it on your way to work.  You might think it's a little late in the year and a little cold to enjoy a smoothie but I say nonsense! It's never too cold for a smoothie!

Note:  To see my favorite weight loss edition of this smoothie, see my new recipe here

A great way to start your day!

Ingredients (serves 2):
1c frozen mixed berries
1 frozen banana, sliced
2tbs creamy almond butter
1c almond milk (alternatively  try 1/2c coconut milk)
1c purified water

Directions:
1. Place fruit and almond butter in a blender.  Add enough almond milk to almost cover the fruit and blend, adding more liquid if needed.  Drink up!