I’m slowly starting to introduce eggs back into my food. I thought when I made this batch of Freeze Dried Strawberry Banana Muffins, the two egg total was not a lot because it would take me a few days to eat through them…um…I’m already three deep into this dozen and it’s only been two hours. Needless to say, the rest are being stored away for the day because I think I could eat the whole dozen in a sitting. The bananas give it a great sweet taste and the strawberries kick it up another notch…like oh hot dang notch!
I always say nothing goes to waste in our house, right down to the brown bananas! I just can not throw away food because I see it as money down the drain. These muffins do freeze well if you have brown bananas but are not in the mood for muffins yet. I will freeze muffins and use them as ‘ice packs’ to aid in keeping my food cool until lunch and then when I’m hungry in the afternoon they are the perfect defrosted snack!
Freeze dried fruit is starting to become a common food on the shelves. I use to get mine at Trader Joe’s when we make a trip, but recently I’ve found it at Aldi and Costco. The freeze-dried strawberries in this recipe help to absorb the moisture and it is important you let the batter set for 10 minutes because it sets up differently and will help in the baking process…that said…don’t rush the setting process.
Let’s just say, these banana muffins are freaking awesome filled with chocolate and pecans! Not to mention, they traveled around the US to land at few of my favorite Paleo bloggers door step. This all happened with the annual Caveman Love Muffin Exchange. I got paired up to send 6 Chunky Monkey Banana Muffins to Nicole at Merrit and Fork, Michele at Thriving Paleo and Anne Marie at Grass Fed Salsa. I recommend you check out their blogs to see what muffins they sent to some lucky Paleo bloggers! Although you did not receive my muffins at your doorstep, you too can have them in your house! And remember, you are the creator of this dish and make it to your liking (adding or omitting add-in items is ok)
Chunky Monkey Banana Muffins
Makes 12 muffins
3/4 cup coconut flour
2 bananas smashed
1/2 cup coconut oil (melted)
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ginger
3 tsp vanilla
1/3 cup honey
1/2 cup ENJOY chocolate chips
1/4 cup chopped pecans
Mash the bananas in a large bowl with a potato masher. I created a banana soup mixture.
Whisk in the eggs, vanilla, coconut oil, honey into the banana mixture.
In a separate bowl mix the coconut flour, baking soda, cinnamon and ginger together.
Add the dry ingredients in with the wet ingredients.
Use a whisk to eliminate any bumps from the dry ingredients.
Fold the chocolate chips and pecans into the batter.
Pour into cupcake holders or into a bread pan.
Bake at 350 degrees for 20-25 minutes for muffins or 30-40 minutes for bread.
I love banana bread. It may be one of my favorite recipes to make. I love the simpleness to creating the bread and the amazing texture it has. Well I have taken my love for banana bread, strawberries and chocolate and merged them all together for an amazing strawberry chocolate swirled banana bread. To make this recipe, I’m going to let you in on a little secret of mine to save some time…I throw all the ingredients in a food processor and blend it up…again…super simple. I should add, when I state all ingredients it is everything but the coconut flour. Coconut flour is an absorbing flour and will change the texture of the mixture when added in. Often it causes a runny mixture to turn stiff like a batter. This said, I always wait until the last-minute to add coconut flour because it changes the consistency to what I desire at the end of baking. If you don’t have a food processor, follow my step by step directions below.
I have finally perfected my banana waffle recipe and what better day than a Saturday to do it on! We have a busy day planned (included a nice bike ride into town) and a filling breakfast is just want we need!
I can not say enough great things about our VitaMix. If I could have only one kitchen gadget in my the VitaMix would be it. I placed all the ingredients in the VitaMix and let it blend it up! It works great because it also has a spout to pour the batter into the waffle machine. I am talking easy preparing and clean up!
1 tbs raw honey
1 tbs vanilla
1 tsp baking soda
1/2 tsp cinnamon
3 tbs tapioca flour
2 tbs coconut flour
a pinch of salt
1. Place all ingredients into a blender and blend on high for 1 minute.
2. Allow batter to sit for 3 minutes and thicken.
3. Pour your batter into a waffle machine.
4. Cook on medium-high for about 3 minutes.
I’ve stumbled upon a ton of bananas. I’ve made banana muffins, banana pancakes, smoothies and the list goes on. However, I recently created a simple raw Paleo chocolate mousse. The key to making this mousse is to have a very ripe avocado and two very ripe bananas. I was lucky I had both in the house this weekend!
When creating the mixture, I recommend you use a potato masher for mixing the avocado and bananas together. The masher makes it very quick and easy to blend together. It also helps to eliminate a lot of bumps. I don’t mind bumps and like them for texture. However, you are a person who likes it very smooth, just keep mashing until you reach your desired consistency.
Raw Paleo Chocolate Mousse
1 large avocado
2 small ripe bananas
1 Tb honey
3 Tb raw cocoa powder
1. Mash avocado and bananas together.
2. Add honey and cocoa powder to the mixture and mix well.
3. Place in the refrigerator for 1 hour to allow it to set.
Store your raw Paleo chocolate mousse in the refrigerator and eat within 2 day of making.
It’s no secret, my favorite drink at a coffee shop used to be vanilla chai lattes. However, now I just stick to tea. That does not mean I am not making them at home!! It is one of my favorite go-to warm drinks. Number one go-to warm drink in our house is….BONE BROTH! Anyways, if you want a Chai to chew on, these Paleo Whoop Pies are just for you!
These pies are GREAT on day 1. They got a little soggy on day 2. And…they never made it to day 3 in our house. I stored them over night in the fridge.
Vanilla Chai Paleo Whoopie Pies
3/4 cups almond butter
1/4 cup honey
1 banana mashed
2 tsp vanilla extract
2 tsp cinnamon
1/4 tsp ginger
1/2 tsp cloves
1/4 tsp cardamon
1/4 tsp nutmeg
1/8 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 can coconut cream
1. Preheat oven to 350 degrees
2. In a bowl whisk mashed banana, almond butter and honey together.
3. Add in the spices and baking powder and baking soda. I placed all my spices in a bowl and then sift them into the batter.
4. Scoop 1 TBL of runny mixture onto baking pan.
5. Bake for 8 minutes or until edges are brown.
6. Allow Whoopie Pie ‘lids’ to cool for 30 minutes.
7. Open up your can of coconut cream and scoop a generous amount onto one ‘cookie’ and spread evenly. Then place another ‘cookie’ on top to create your Paleo Whoopie Pie.