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.
- 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
- Preheat oven to 175 C and grease the muffin pans.
- 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.
- 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.
- 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.
(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.