a simple lifestyle blog
Let’s cut right to the chase; it snowed here in Portland.
It snowed BIG time.
|gazing out le bed chambers|
Somehow, between my always graceful trips/slips/falls…
… I still managed to find time for the one true thing that still matters in this world: BAKING.
If you’ve been following along, you know that as of about a month ago I took the gluten/dairy free plunge.
Before you click away from this recipe because gluten free/dairy free = yum free, I must ask that you HALT and tell me one thing: Do you like chocolate, peanut butter and bananas?
THAT’S RIGHT. STAND DOWN.
Without further adieu, I give you:
Here’s what you’ll need:
3 bananas, mashed
3 eggs, whisked
1/4 c maple syrup (if you’ve not been to Vermont recently, just use regular syrup. The Aunt Jemima stuff for pancakes/waffles, yes.)
2 tsp vanilla extract (honestly, one is never enough)
1/2 c smooth almond butter (I just used plain ol’ peanut butter because I’m plain ol’ poor.)
1/4 c coconut flour
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
a pinch of salt
1/2 c chopped walnuts
1/2 c semi-sweet or dark chocolate chips
|I know what you’re thinking. “Dang, that girl’s got some classy dishware swag.” Vanilla extract in a shot glass: check!|
Here’s what you’ll do:
1. Preheat the oven to 350 degrees.
2. Place baking cups inside a muffin tin because just greasing the pan never works and licking/scraping the remnants of your muffins straight out of the tin is not very becoming.
3. Mash the bananas in a large bowl. If you are like me and cannot wait for your bright green bananas to ripen before you devour them, this will require a lot of elbow grease and ear plugs for anyone in the vicinity who is sensitive to choice language.
4. Add eggs, maple syrup (or your classy Aunt Jemima substitute), almond butter (or peanut butter), and vanilla extract. Mix, mix, mix.
5. Add coconut flour, cinnamon, baking soda, baking powder and salt. Stretch your arm and then give that mixing action another go.
6. Fold in the chopped walnuts and chocolate chips.
By now, your mixture should look akin to something you would see on a day you have food poisoning.
Have I said too much?
7. Scoop that beautiful mess into your baking cups (about half to three-quarters full).
8. Bake for 25 minutes. Makes 18-21 muffins.
|Oven glory shot, hey-oh!|
9. Let cool and chow down! (Alternatively, sacrifice your tongue to the goddess of Yum and get right into the molten goodness!)