Wednesday, August 14, 2013

Back To School Chunky Monkey Muffins

We are quickly approaching back to school time with excitement and a little sadness to see Summer ending, but hopeful for what lies ahead. 

Over the Summer we have made a lot of nutritional changes due to some pesky seasonal allergies and food sensitivities, and want to continue these good habits going forward, especially with school morning breakfasts and lunches.

So, in honor of back to school, we have a tasty and simple recipe that meets our food guidelines, gluten, dairy and refined sugar free, and can be made the night before or in the morning.


The recipe for the Chunky Monkey Muffins was adapted from Health-Bent.com, a site dedicated to pursuing health, most importantly through food.


                 Chunky Monkey Muffin Recipe

Ingredients:

½ cup organic coconut flour

½ cup organic tapioca flour

1 teaspoon baking soda

½ cup butter, organic coconut oil

½ cup organic coconut sugar

1 cup mashed bananas, from ~2 medium bananas, organic

1 teaspoon vanilla extract, organic

4 eggs organic or pastured

½ cup chocolate chips { we use Enjoy Life}

2 tablespoons organic raw unsweetened cocoa powder

1/3 cup organic, unsweetened shredded coconut



Directions:

Preheat oven to 350. Line standard muffin tin with paper liners.

In a large bowl mix together coconut flour,tapioca flour, baking soda, cocoa powder and shredded coconut.

In a stand mixer bowl add coconut oil, sugar, bananas, vanilla extract and eggs and blend on low until well incorporated.

With mixer on low speed, slowly add in the dry ingredients into the wet ingredients until well blended. 

Add in the chocolate chips and mix in well.

Divide batter into muffin tin using a cookie scoop or ice cream scoop.
Bake until muffins have puffed up and the edges have slightly browned, approximately 17 or so minutes {that quick in our oven} but depending on your oven. DO NOT OVER BAKE.

Remove from oven and allow to cool.

Makes 12 muffins. Store in air tight container.


If you decide to make these up the night before, just warm them up gently in the oven before serving for breakfast.


These also make a healthy after school snacks for hungry little monkeys too!


My son, do not despise the LORD's discipline and do not resent his rebuke, because the LORD disciplines those he loves, as a father the son he delights in.
Proverbs 3: 11-12

Linking To:

The Frugal Girls741302_10151387329451013_1242776520_ohttp://whipperberry.com/TidyMomBy Stephanie LynnSkip To My LouAmyhomeworkThe Inspiration Network

5 comments:

  1. These look really good, I look forward to trying them! Featuring them on AFW next week, thanks for sharing them with us.

    ReplyDelete
  2. Adorable pictures. I'm thinking my kids would really like these!

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  3. These look tasty. And I'm so excited to find a recipe that uses tapioca flour instead of starch! I bought some on sale when I first started baking gluten-free before I realized most recipes call for tapioca starch. It has languished in my pantry since. I WILL have to experiment with vegan egg replacement, though. I'll try to remember to let you know how that goes.

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  4. Dessert that can be breakfast! YUM! This looks delicious! We'd love for you to come over to our newest link party over at The Inspiration Network: DELISH- a desserts only link party. Bring your desserts and let's party!!
    http://theinspiration-network.com/delish-dessert-link-party-no-1/

    Smiles,
    Melanie and Diana
    The Inspiration Network

    ReplyDelete

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