Happy New Year to you my friends!
What a blessed busy, fun, not to mention hungry houseful of family we’ve had since December 22 through to today. I haven’t had a moment to get to my computer. But our kitchen table has had a constant stream of the cutest be-love-eds eating around it. And there has been lots of giggles, art, games and dress up and now we are all ready to get back to our routines.
Before we get another local daughter and family moving in (she had a flood in the midst of a bathroom remodel) I want to share this recipe I made over Christmas with our Nashville granddaughter.
These refined sugar free and grain free Chocolate Chip Banana Muffins come together in a jiffy with a food processor.
Think after school snack, brown bag snack or grab and go breakfast.
I know the big people in your family have some new dietary goals for the new year, but let’s get the littles settled first with some healthy snacks. They do go back to school tomorrow and you might want these on hand for snacks. Bonus: they freeze well. Once the kiddo’s are taken care of – I have some tips for your 2017 healthy eating goals that I’ll share later.
Grain Free Chocolate Chip Banana Muffins (makes 12 large muffins)
4 ripe bananas,mashed (a heaping 2 cups)
1/2 cup almond butter
1/4 cup melted coconut oil
1/2 cup coconut flour
1 tablespoon flax seed meal
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon sea salt
4 oz. (about a half cup) enjoy life mini chocolate chips (or dark chopped chocolate)
Preheat oven to 350 degrees. Position rack in the center of the oven. Prepare a muffin tin by placing liners in them or use a DeMarle muffin pan that requires no greasing or liners.
In an 11 cup food processor, add bananas and pulse to puree. Add eggs, melted coconut oil, almond butter and vanilla. Pulse to combine.
Add the dry ingredients of coconut flour, flax seed meal, cinnamon, salt, baking powder and soda. Pulse to combine. Add the chocolate and pulse to combine one last time.
Distribute muffin batter evenly among 12 cups. Bake for 25 minutes on the center rack. Let cool in pan for 40 minutes. Devour immediately or let cool, wrap well and freeze.