Coconut Sugar Banana Muffins

These Banana Muffins are now our favorite go to muffins. I've made them organic and am so glad they are fast and easy to whip up! I use this recipe from All Recipes, but have altered a few ingredients, so you can make to your liking :) I replaced the sugar with organic coconut sugar (and reduced it), I replaced the butter with organic coconut oil, and the flour with organic stone ground wheat. I also occasionally add nuts, coconut flakes, or healthy organic dark chocolate.

My family and friends have absolutely loved them!

Organic Coconut Sugar Banana Muffins

Ingredients

• 1 1/2 cups    organic stone ground wheat
• 1 tsp              baking powder (Rumford Aluminum Free Non-gmo)
• 1 tsp              baking soda
• 1 tsp              sea salt (Redmond Real Salt)
• 1 cup             bananas, mashed (use this conversion calculator for bananas)
• 1/2 cup         organic coconut palm sugar
• 1 egg              preferably pasture raised
• 1/3 cup          melted organic coconut oil

Directions 

1. Pre-heat oven to 350 degrees. Put muffins liners into the muffin pan. (I used these unbleached/non-toxic muffin liners). Sift together the flour, baking powder, baking soda, and salt. Set aside. 
2. Mix together the banana, coconut sugar, egg, and melted coconut oil in a large bowl. Pour in the dry ingredients until mixed smoothly. Add in your nuts and/or chocolate, coconut flakes if wanted. Then scoop batter into your muffin pan. (I love this disher/scooper that I have, find it here on amazon). 
3. Bake in oven for 25-30 mins. Bake mini muffins for 10-15 mins.

Mix it all together, fill your muffin pans, put it in the oven, and enjoy the smell of baking banana bread. Yum!!

Enjoy it with a cup of milk or in our case a diary free coconut/rice milk combo!!!

They are perfect snacks to enjoy :)

Banana Pecan Bread

This is Danielle Walker's Banana Bread (Paleo) from her Against All Grain cookbook.

It is super good! 

You'll have to get the recipe from her book, but I did switch out a few ingredients for my dietary needs...instead of honey I subbed with maple syrup, I didn't add any vanilla extract (I don't like the flavor), instead of AVC I used white vinegar, and instead of canned coconut milk I subbed with Unsweetened Coconut Milk, I also added chopped pecans (Yum!). To get the best results with this bread Danielle highly suggests only using Honeyville Blanched Almond Flour. Using other brands like Bob's Red Mill results in "overly moist products that will sind in the center or have a grainy texture." Which, Paleo breads do come out more moist and soggy, but you definitely want to avoid it being even more so, which from experience she is totally right. I buy this almond flour at Costco for $22, which yes, is very expensive, but it's what I can eat.

After I baked it and let it cool I put it in a ziplock bag and into the fridge.

The next day it always tastes a lot tastier :)

Enjoy!

Re-post: A Jar of Pumpkin & Pecan Pie

If you love pumpkin then you'll love this smoothie from mywholefoodlife...

1 cup pumpkin puree

1 frozen banana

handful of Pecans

1 tsp cinnamon

1 cup water & ice

Blend!

I roasted suger pie pumpkins and it's so so good!

Broccoli Pecan Pasta

Tru Roots Gluten-free noodle, lightly steamed organic broccoli, pecans, Italian dressing, & cayenne pepper.

Good Tip with the Broccoli...

After steaming put in very cold water or ice water to stop it from cooking and losing more nutrients. We like our steamed veggies to still be a little crunchy.