Mom on the Run

Thursday, December 8, 2011 at 2:10 AM

Mom on the Run

Gluten(free), Dairy (free), Paleo Muffin Madness

Posted: 07 Dec 2011 07:04 PM PST

Thank you so much for the kind thoughts about the interview. It has so much to be a local "celeb" for a few weeks. There is a commercial that also accompanies the interviews that airs locally about 5 times a day. My girls were able to be in the commercial so now they are celebs at school. It was important for me to include them in the process as our story is about the whole family. I am not the Mom I am today without them. I am trying to get a copy of the commercial so I can share that with you. It is too cute for words Smile

I am feeling so much better with cooking and food selection this week due to planning ahead on Sunday. My recipes were set for the week, grocery list and shopping were completed on Sunday, and easy grab and go access was created to make mornings a little bit more bearable. In my search for more natural "Paleo Friendly" recipes I found a great morning muffin recipe. It called for a flour I had never used before. Coconut Flour. I was intrigued how the muffins texture was going to be. I found Organic Coconut Flour at Whole Foods. SCORE!

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Let's Do Organics has many interesting products that also include gummy bears and ice cream cones. The flour was very reasonably priced and I like the healthy benefits that it provides such as fiber and protein. After using the flour in this great recipe from another new to me blog, Multiply Delicious, I know I will be buying it again.

Coconut Banana Chocolate Chip Muffins

By: Multiply Delicious

Ingredients:

6 eggs

1/3 cup coconut milk

1 tablespoons maple syrup (optional)

1 teaspoon salt

1 teaspoon vanilla extract

1/4 cup coconut oil, melted

3/4 cup coconut flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup mashed ripe bananas (about 3 bananas)

1/2 cup dark chocolate chips, plus additional for sprinkling on tops of muffin

Instructions:

Preheat oven to 400.  Line a 12-cup muffin pan with paper liners.

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In a large bowl, combine eggs, coconut milk, maple syrup, sea salt, and vanilla extract.  Whisk to combine and set aside.

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Sift coconut flour, baking powder, baking soda, and cinnamon into the wet ingredients.  Whisk vigorously until no lumps remain.  Stir in melted coconut oil until well combined.  Fold in banana and chocolate chips until incorporated.

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Using a large ice cream scoop, add one level scoop to each muffin cup.  Sprinkle each muffin with a few additional chocolate chips.  Bake muffins for 15 to 18 minutes or until muffins are golden and spring back when pressed gently.  Once baked, cool for 10 minutes.

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Serve and enjoy! (My pictures do not do these poor muffins justice) They were fantastic. Texture was like any other gluten free muffin that I have had. More spongy than grainy. The mix of all the flavors were a wonderful wake up treat. I will be whipping up another batch as soon as I get more over ripe bananas.

Have you found any new food finds lately? Please share Smile Tis' the season.

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