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These are the new best muffins. They are from Texanerin. She’s amazing.

I made an infographic about the likelihood I’ll try a new recipe.

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These muffins are not low carb, but we think they are nutritious because almonds and bananas. They use up spotty bananas (score!), and then they freeze well. That’s perfect for my lifestyle. If you get some out of the freezer to sit on the counter while you make tea or whatever, that will be perfect timing.

Another thing to love about Texanerin is that she lists ingredient amounts in grams, so you can know what is this “two bananas.” My only changes to this recipe are to double it and to mix it all up in a Vitamix. So this is how I do it:

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S,M,L = 6, 17, 30g CHO.

Chocolate Banana Muffins of Champions

Oven 350F. Into the (big-size) Vitamix: 300g of peeled spotty bananas, 200g honey, 2T vanilla, enough eggs to = 1cup, 112g melted coconut oil, 400g almond flour (almost the whole bag! I use Bob’s Red Mill), 54g coconut flour, 84g cocoa powder (I use Hershey), 2 tsp. baking soda, 1/2 tsp. salt. Blend until smooth. This will take some poking. Stir in one normal-size bag (2 cups) of mini chocolate chips. (I do not reserve any to sprinkle on top, although this would look nice and is recommended in the real recipe.)

Line desired muffin pans with papers: 24 standard, 72 mini, or 12 standard and 36 mini. Divvy up batter. [I also had stand-alone muffin papers of inbetween-y size.]

For standard size, bake 15 minutes. Test for doneness & rotate pans if they’re not firm yet. Bake less or more depending on muffin size. Allow to cool on a rack before freezing. Now you are happy and popular.

 

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