Everything Free Banana Bread Muffins

Posted by: Robyn

These muffins have been eaten by all sorts of folks in dietary land and have been loved through and through. My hubs even proclaimed that if I made 3 batches and zip-locked them for him to take to work he would be good for breakfast FOREVER! Bold statement!

I hope you enjoy my favorite baking adventure treat. Feel free to make them in a loaf pan but be sure to bake the bread for 45-60 minutes and insert a toothpick to check when it’s cooked through (the toothpick should come out clean and the bread should feel firm in the middle when gently touched). Look at me getting all baking language up in this joint!photo 1

Everything Free Banana Bread Muffins
Servings: 10-12
Time: 45 minutes

  •  4 bananas, yellow (they do not need to be overly ripe)
  • 4 eggs
  • 1/2 cup almond butter
  • 4 tablespoons melted butter
  • 1/2 cup coconut flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla
  • 1 teaspoon sea salt

Directions

Preheat your oven to 350 degrees Fahrenheit.

Combine your bananas, eggs, nut butter, and butter in a blender, food processor, or mixing bowl and mix well (if using a mixing bowl you need a good hand-mixer).

Once all of your ingredients are blended move mixture to a mixing bowl and add in coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well.

Add natural cupcake liners to a muffin pan and pour in your batter evenly throughout the pans. You should be able to fill one standard 12 muffin sized pan.

Place in your preheated oven and bake for 30-35 minutes, the tops should be a golden brown. Remove from oven and allow muffins to cool on a baking rack (if you don’t have a baking rack you can just tilt them sideways in the pan to allow air to circulate underneath the muffins (I obviously do not own a baking rack).

Feel free to serve with chopped toasted pecans or walnuts and a little drizzle of honey. You could also include 1/2 cup of dark chocolate chips or chopped nuts in the batter. I’ve heard they’re delicious this way. :)

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Rosemary Pear Compote

Pears are often thought of as the red headed step child of the uber-adored apple.

But not in our kitchen!  We celebrate that funky shaped fruit and make it the main event in this sexy, sophisticated compote.  Yup, we just called a compote “sexy”.

Rosemary Pear Compote
Servings: 6-8
Time: 20 minutes

  • 3 pears, peeled, cored and finely chopped
  • 1 sprig of rosemary
  • 1 tablespoon finely grated ginger
  • 1 orange, zested
  • 2 tablespoons dried cranberries
  • 1-2 tablespoons honey
  • ½ teaspoon vanilla extract
  • Ground black pepper, to taste

Directions

Prep your pears by peeling, coring and chopping them into very small chunks (the smaller you chop them the more quickly they will break down/ cook, and the easier it will be for the flavors to marry)

Put the pears in sauce pan on medium-high heat and mix with a wooden spoon.  As juices begin to release use a potato masher to mash the pears down.  Once they start to break down (5-7 minutes), add in the rest of your ingredients.  If the mixture seems like it is really dry or burning you can add some of the juice from the orange.

Mix again to combine everything.  Turn the heat down to medium-low and allow the flavors to mingle for another 10 minutes or so.

Fish out the rosemary sprig and put the compote in jars.  Allow them to cool to room temp before putting them in the fridge.  This is excellent with crackers and cheese.  Also great with turkey or lamb.

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