I generally don't eat grain products, and I almost never eat wheat products (I have been known to demolish a basket or two of corn chips). This is why you may have noticed that I talk about what the kids eat separately from what I eat, especially on Sundays when breakfast is usually something baked or from the griddle.
This Sunday though, I decided that I wanted to eat breakfast with my family so I made grain free Banana Chocolate Chip Muffins loosely following the recipe found here, and I do mean loosely. If you don't eat grain free I still think that you would enjoy these muffins (although you might not have all the ingredients readily on hand). They are a total dupe for a regular breakfast muffin in taste and texture. I would say that ninety percent of my ingredient list is from Trader Joes, but you could easily find them at Target or Sprouts.
I made several changes to the original recipe, mostly due to the fact that my pantry is a hodgepodge of almost empty products instead of being on of those beautifully stocked Pinterest versions. I also made the recipe larger by half so as to get a larger yield.
Here is what I did:
Preheat the oven to 350 degrees
Blended up 3 super ripe medium sized bananas with an immersion blender until smooth.
Add 3 large eggs, 2 tbs of coconut nectar, 1 tsp of vanilla extract, and 1/4 cup of melted coconut oil to bananas and blend until smooth.
In a separate bowl mix: 1 cup cashew flour (meal), 3/4 cup coconut flour, 1 1/2 tsp baking soda, 1 1/2 tsp baking powder, 1 1/2 tsp cinnamon, and a big pinch of salt.
Add dry mixture to wet ingredients and blend until smooth.
Fold in dark chocolate chips (I used 3/4 cup).
Fill up greased mini muffin pan.
Bake for 15-18 minutes.
Drizzle top with maple syrup.
The muffins that I made were not very sweet. In fact if I would have left out the chocolate I think that this recipe could create a hamburger bun substitute and that is pretty damn exciting to me. If you like a sweeter muffin you could use more coconut nectar or use honey as the original recipe calls for. I actually added a half a scoop of my Shakeology nutritional shake to the batter to try and get some nutrients into my super finicky eater son.
Cash ate three of the muffins during breakfast and then popped four more as snacks through out the day. Patience, my kid with the sweet tooth, ate one and was done with them. Baby Charlie ate two during breakfast and another as an afternoon snack. Chad, who also has a major sweet tooth, ate two and then switched to actual cakes. I probably ate five of these through out the day. I definitely would consider these muffins a win in our house, and I definitely will be making these again.
Things that I realized this weekend: I really need to invest in some lighting that will do my food pictures some justice. I will never ever be able to make something that everyone in my house enjoys. I mean, I could try grain free chocolate chip cookies? Maybe that would work. I also realized how fun it is to get beyond the pop can baked goods! I used to spend a lot more time baking from scratch but nowadays I am usually just trying to get things done as quickly and easily as possible. I am actually excited to find something new to make this weekend coming up. Who am I?