Saturday, May 4, 2013
My heart is full this morning as I sit down to share this recipe with you. My body is finally healing, I'm surrounded by beautiful people and weather, and have much to look forward to! I'll keep this short so I can go back to sharing these lovely muffins with friends.
Here's what you need to know : grain-free baking is much, much different than traditional, and really doesn't share any more similarities with gluten-free baking either. The product rarely meets your expectation, but for those of us with such restrictions, it is always a special, treasured treat. For those of you who don't know, grain-free typically only includes almond flour/meal or coconut flour. The community is in an uproar over the almond meal nowadays, which is a shame since we only had two solid "flours" to work with from the beginning! So, I've been gearing my test kitchen towards the coconut and I'm very pleased with the result. Coconut flour is far more dense and absorbent than ANY of the flours out there, which can be a challenge when experimenting, but every once in a while, you (perhaps accidentally) make a brilliant move and come to a lovely result. Try these muffins for a healthy twist to an otherwise unhealthy treat. And DON'T skip on making the butter. You want it, trust me. Full fats help us to digest proteins and carbohydrates. I know it's hard, but the low-fat craze is truly nonsense. Get that out of here and eat butter.
Grain-Free Pumpkin Banana Muffins
3 eggs (pastured)
2 tbs butter (organic)
2 tbs milk (I used raw)
1 tsp vanilla
2 tbs honey
1.5 ripe bananas, mashed
1/3 cup pumpkin puree
1/2 cup coconut flour
1/2 tsp baking powder
1/4 tsp sea salt
1 tsp pumpkin pie spice (if you don't have it, throw in a pinch of cloves, nutmeg and 1/4 tsp ginger)
1 tsp cinnamon
- preheat your oven to 375 and line 12 muffin tins with paper cups. Whisk your eggs in a medium sized bowl, incorporate the melted butter (be sure to temper if butter is hot), stir in the milk, honey, vanilla and bananas/pumpkin.
- In a small bowl, combine remaining dry ingredients. Add into wet ingredients and spoon heaping tablespoon-sized dollops into your muffin tin. Bake for 20-25 minutes or until a toothpick comes out clean. While the muffins are cooling for a few minutes, mix up the butter and serve!
Spiced Honey Butter
4 tbs butter
4 tbs honey
1 tsp cinnamon (other pumpkin pie spices as well, if you prefer!)
- Make sure the butter is at room temperature before stirring all together! Store in the fridge!