Coconut Flour Banana Nut Muffins
Adapted by Alicia from this recipe.
Ingredients:
1 cup sifted organic coconut flour
8 tablespoons organic unsalted butter, softened
12 large eggs
1 1/2 cup mashed banana (4 medium bananas, overripe to the point of being black)
3/4 cup erythritol
1/4 teaspoon good-tasting pure stevia extract
OR 1 cup sugar (instead of the stevia and erythritol)
1/2 teaspoon unrefined sea salt
2 teaspoon pure vanilla extract
1 teaspoon cinnamon
1 teaspoon aluminum-free baking powder
2 cups walnuts or pecans, chopped
Preparation:
Preheat oven to 350 degrees Fahrenheit.
Beat butter with erythritol (or sugar) until fluffy, about 2-3 minutes. Beat in vanilla. Add eggs one at a time, beating for 30 seconds after each addition. Combine coconut flour with baking powder, cinnamon, stevia, and salt, and beat into batter until there are no lumps. Beat in mashed banana. Fold in nuts, reserving a couple tablespoons for sprinkling the tops. Pour batter almost up the top of greased muffin papers (the shiny tins work best), and top with nuts. Bake 25-35 minutes, covering the muffins with a sheet of foil after the 30 minute mark to prevent overbrowning. Let cool in pans for 5-10 minutes, then remove and let muffins finish cooling on a wire rack. When completely cooled, transfer to an airtight container. Store at room temperature for 24 hours, then move to the refrigerator.
