An Experiment Gone . . . Right????

Happy Friday!!  I had an awesome morning this morning for a few reasons . . . but mostly because of my experiment gone right in the kitchen.

Here’s the backstory: I have 2 paleo muffin recipes that I rely on – one is the “White Muffins” recipe I posted back at the start of this blog.  It’s the one paleo baking item the Husband will actually eat willingly.  The other is also by the amazing Juli Bauer – Banana Nut Chocolate Chip Muffins.  While I’m the only one in the family that likes these ones, they get rave reviews whenever I bring them out when others are around.  BUT, as I may have mentioned before, a few of the  most talented and awesome people I know are opening their VERY OWN crossfit gym tomorrow – All In One Strength and Conditioning (you should seriously check it out).  So, a few of us are making a few treats to celebrate this momentous occasion.  Since we’ll be at the gym bright and early, I wanted to make something yummy, not too sweet (as in palatable as a breakfast item), and that will hold up in this crazy hot weather we’ve been having.  What I wanted was a cross between my two favourite muffins.

Risking yet another epic paleo baking failure (my 2nd this week alone . . .but more on homemade fruit roll ups made in the oven at a later date), I took out a few ingredients and got to work.  The result – a muffin that even the Husband said was “not bad”.  Which for him, when it comes to paleo baking, is pretty much a 10/10, 2 thumbs up and solid high five rolled into one.  So here goes . . .  my very own recipe!!!!

Peanut Butter Banana Muffins

  • Servings: 24 regular muffins, 48 mini muffins
  • Difficulty: easy
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Ingredients

4 bananas

4 large eggs

1 jar (500g) of organic crunchy peanut butter

1/4 cup maple syrup

1/2 cup coconut flour

1 tsp baking powder

1 tsp baking soda

2 tsp vanilla

scant 1/2 cup Enjoy Life Chocolate Chips

Directions

  1. Preheat the oven to 350 and prepare your muffin tins (this time round, I greased my mini muffin pan and didn’t use cupcake liners – either will work fine)
  2. In a mixer with the paddle attachment, or in a bowl with a good spoon or whisk, mash up the bananas.  Add in the eggs and mix really well so it is a giant almost creamy looking mass.
  3. Add in the peanut butter and mix/whisk well to combine.  And do the same with the maple syrup and vanilla.
  4. Add in the baking soda, baking powder and coconut flour and mix really well.
  5. If using, add in the chocolate chips and anything else you might want in there (I use crunch peanut butter so that I don’t have to add in extra nuts – feel free to add more nuts though).
  6. Scoop the batter into your muffin tins (I use an ice cream scoop) and bake for about 25 minutes – if you’re making regular sized muffins, they may take longer, and if you’re making mini muffins, they may take a bit less time.

Hope you enjoy these as much as we do!!!!

Back to those peaches . . .

So, I may have purchased about 2 dozen peaches at the farmer’s market on Sunday.  And as much as I do giggle every time he says it, I didn’t feel the need to hear the husband exclaim “The Macanaw peaches, Jerry.  the Macanaw peaches” 24 times over the course of the next few days.

And so, I set about turning the peaches into something delicious, but also in-keeping with our paleo-ish diet.  First up . . . ginger peach muffins made with almond flour.  In theory, they sounded great.  In reality, they were horrible.  Only edible if consumed with a cup of strong, hot coffee.

So this morning, I reverted to my standby basic paleo muffin recipe and added in a TON of chopped up peaches (ok ,I used about 6).  I’ve based this recipe on Julie Bauer & George Bryant’s “Vanilla White Peach Muffins” recipe in the book The Paleo Kitchen (it’s an awesome book).  This is the ONLY paleo baked good recipe that the husband will eat . . . and it’s my favourite because it really does taste like a “normal” muffin.  I also love this recipe because I can use any fruit I happen to have on hand – I’ve made a blueberry, a cherry, and now a peach version so far this summer; in the winter i used cranberries with a little bit of orange zest thrown in and they were delicious.  Happy baking!!!

White Muffins

  • Servings: 24
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup butter or coconut oil (I usually just use butter)
  • 3/4 cup maple syrup
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 cups tapioca flour
  • 1/2 cup coconut flour
  • 3 tsp baking powder
  • 1 1/2 to 2 cups fruit – fresh, frozen; whatever you have on hand

Directions

I use my KitchenAid with the paddle attachment to cream the butter / beat it into submission depending on how soft or hard the butter is (you can just you a spoon and a bowl if you don’t have a mixer).  Add in the tapioca flour and eggs and beat it until it is really well combined.  Then dump in the maple syrup, vanilla, baking powder and coconut flour.  Again, mix until it’s all combined. And then add in your fruit and give it all one last good mix.  Divide the batter into 24 muffin cups and bake at 350 for about 40 minutes or until they are golden in colour and spring back when you touch the tops.

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