Banana Muffins

3 large or 4 small ripe, mashed bananas

1/4 c butter, melted
1 Tbsp coconut oil

4 x-large eggs

 

1 Tbsp vanilla

1 Tbsp cider vinegar 

1/2 c coconut flour
1/4 c. xylitol or 1/3 c. erythritol

1 tsp baking powder

1 tsp baking soda

1/2 tsp guar gum (optional)

pinch of salt

 

Directions

Combine bananas, butter and oil. Mix well. Add eggs, honey, vanilla and cider vinegar. Whisk or blend until smooth. 

 

Add dry ingredients one at a time and whisk after each addition.

Transfer batter to parchment-cup lined, or well-greased muffin pan and bake at 325 for 25 minutes or until toothpick inserted in middle comes out clean.

Makes 16 muffins.

 

Coconut Flour Pancakes...

Coconut Flour Pancakes

 ½ c. coconut flour

¼ c. dark brown sugar (you could use brown sugar twin...but it's worth the carbs for me to use the real stuff in this recipe...)
½ tsp baking powder
½ tsp salt
---------------
¼ c. melted butter
1 c. canned coconut milk (about 2/3 of a can…stirred, it will be kinda chunky)
1 tsp almond extract
¼ tsp cinnamon
6 eggs
1 tsp baking soda

Whisk all ingredients above the dashed line.

Add everything but the eggs and baking soda and mix well.

Add eggs and whisk until everything is well combined

Add baking soda right before you are ready to start cooking and whisk.

Fry in a pre-heated, nonstick pan. Leave on the first side until the edges look dry…may or may not bubble like traditional pancakes. I used a med/med low heat for about 2 minutes on the first side and one minute on the second.

(These refrigerate well, are kinda thin…good with PB or jelly, or both…rolled up for a  quick snack or meal on the go. They’d also be good like traditional pancakes with butter and syrup…) The recipe makes a BUNCH…I think mine made like 25 pancakes!