Today I am going to make these muffins especially for my two elder children and their close friends. The house is going to smell amaaaaaaaazing. I’m going to do my very best to use ingredients that come from bulk containers and which have not been stored in plastic. If you’re wondering why, check out this article about phthalates, which raise our bodies’ oxidative stress levels. What does that mean? Basically, it’s like rust, except that instead of being on your bike handles, it’s accumulating on your insides. Call me a radical if you’d like, but the proof is in the pudding, or the muffins, depending.
1 cup roasted almond butter
4 large organic eggs
2 medium ripe bananas
1/4 cup maple syrup
2 teaspoons vanilla
6 tablespoons coconut flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt
Preheat the oven to 350F and line a 12-cup muffin pan with paper liners. Place all ingredients in a food processor fitted with the “S” blade and process until smooth. Scoop batter into muffin cups and bake 25-30 min. Cool on wire rack prior to eating.
This recipe is a gift from The Whole Life Nutrition Kitchen at http://www.nourishingmeals.com.
I want to sub the coconut flour for white whole wheat. Do you know how much baking powder or baking soda would be needed, if any?
Hi Kaitlin — Thank you for reading YHIOYP. So you are going to try to make these with whole wheat flour in place of the coconut flour? I would start with replacing the flour tablespoon for tablespoon, and then adding 1/2 tsp. baking powder. These are just estimates — it may take a few iterations before you get the ratios the way you like them. But that seems a reasonable place to start. Be well! RBS