Chunky Monkey Muffins

In the early stages of our change to paleo / primal eating my hubby wanted `something’ to snack on mid afternoon. the deal was that it didn’t spike his blood sugar levels. He was asking for some of those `healthy’ muffins I used to make…..the ones with `healthy whole wheat’!  I (Judith) don’t know where I first saw this recipe  but with some adaptions it was deemed a keeper.  The good news is that it is a satisfying snack that he can have and still maintain a normal range of blood sugar levels.

I think that the original recipe had nuts in it so it was quickly changed to be suitable for the kids to take to school.

INGREDIENTS

• 1/2 cup coconut flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon bi-carb soda
• 6 eggs
• 1/3 cup honey or coconut sugar
• 1/3 cup coconut oil, melted
• 1 tablespoon vanilla
• 3 or 4 mashed bananas
• 1/2 cup mixed seeds (sunflower, pine nuts, and peppita)
• 1/3 cup coconut flakes
• 1/4 cup raw cacao powder

INSTRUCTIONS

1. Preheat oven to 175 C and grease the muffin pans.
2. In a small bowl, mix together coconut flour, sea salt and baking soda. In a large bowl, mix together eggs, honey, coconut oil, and vanilla. Mix the dry ingredients with the wet till thoroughly mixed. Fold in mashed bananas, pecans, coconut flakes and chocolate.
3. Scoop batter into muffin tins to 3/4 full, top with more pecans (optional) and bake for 20-30 minutes. When done, let it cool and serve with a big glass of A2 milk!

Makes approx. 12 muffins.

Notes:

• I usually use the coconut sugar because it’s less messy and quicker than honey.
• You could use either walnuts or pecans in place of the mixed seeds.
• You can use regular cocoa, though you may need a little less than if using raw cacao.
• Seeds – any mix of chunky seeds would be fine. I tend to use whatever I have available.
• Bananas – now’s the time to use up those bits and pieces of banana you have in the freezer. So long as you have about ¾ cup it will be fine.
• Topping – I often sprinkle the top with some extra coconut flakes (before cooking). It’s nicely toasted on the top for added texture.
• These keep well, as do most things baked with coconut flour and fruits.
• They also freeze well. You can have a supply ready for school lunch boxes.

Verdict:

(Sharon): I use maple syrup for this one. Using the same quantity as the coconut sugar. I also use normal cocoa and add chocolate chunks to this.