Hello Strangers! Mr. Grassroofs and I have been a little off grid recently. Being new land lords, coupled with back-to-school has made us busy old people. You know, the kind who say things like “I just need to get off my feet” and “Is it 9 yet?”
Despite our crotchety ridiculousness, we have a great new recipe to share with you. This recipe arose from a Spending Freeze we recently put upon ourselves. More of that later. One of the big tenants of the freeze, though, is to figure out how to make use of what you have. In that spirit, I found myself needing a good home for some over ripe bananas. I found some great recipes, but settled on this one because it needed the fewest alterations based on the ingredients I had.
A couple awesome things to talk about here: First, I once got Mr. G a really lovely stand mixer…but then we went Paleo and hardly ever use it. I’m using it here which was gloriously satisfying.
Then I added all the dry ingredients. If you use the original recipe, it calls for leaving out the chocolate chips; but I substituted chocolate chips for walnuts. Oh, and also, sometimes I don’t read very closely- whoops! Cat’s out of the bag now.
Next comes the spooning in of the batter. If you’re the amazing type of person who will willingly make two batches, then you can follow conventional wisdom to only fill the cups half-full. I hate making two batches if I can help it, so I overfilled mine. It didn’t really cause any problems though.
The dogs were still uninterested in my baking skills, or lack thereof, after the muffins were in the oven. I couldn’t get them to bite on the subtle vignetting of the photos either. They are picky, I guess.
Original Recipe, with my alterations shown in red
- 3 very ripe bananas
- 2 Tablespoons coconut oil or melted butter
- 1/3 cup honey or maple syrup
- 1 dropper of liquid stevia* (or 2 additional Tablespoons honey) I used the honey, would recommend it.
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup almond meal I didn’t have quite a whole cup of almond meal, so I finished it up with Coconut flour
- ¼ cup coconut flour (if you don’t have coconut flour, you can sub 2/3 cup whole wheat or gf flour)
- 1/3 cup cacao powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 cup mini chocolate chips, plus 1 tablespoon, divided I used a 1/4 cup of chopped walnuts which gave the muffin a nice texture
- Preheat oven to 350 degrees F. Line a muffin tin with liners.
- Place peeled bananas in the bowl of a mixer. Beat until well mashed.
- Add oil, honey, stevia, egg, and vanilla, and continue to beat on medium until well combined. Add almond meal, coconut flour, cacao, baking soda, and baking powder and beat on low until well combined. Stir in ¼ cup of chocolate chips. Scoop batter into the prepared muffin liners. Sprinkle with remaining chocolate chips.
- Bake 18 minutes, or until a toothpick comes out clean. These muffins are best served warm. I ended up having to cook mine for about 24 minutes.