Sunbutter Banana Chocolate chip muffins

My boys are creatures of habit. They want some type of chocolate chip muffin every.single.morning for breakfast. Their eczema is flaring, so I'm trying to cut out all wheat and dairy again to see if it improves. Since I have a ton of coconut flour in the pantry, I experimented a little to come up with a filling muffin that still has their coveted (demanded) chocolate chips in it. These turned out great, and are going into our on hand freezer rotation! (Did you know that you can freeze any of our muffin recipes, and just thaw or microwave for 30 seconds? Makes preparing lots of muffins at a time well worth it!) ~ C

Ingredients
Wet Ingredients
3 bananas

1 tsp vanilla extract

1/4 cup Sunbutter* (or any nut seed butter)

1/8 cup applesauce

2 eggs
Dry Ingredients

1/2 cup coconut flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp sea salt
Add Ins

1/2 cup Enjoy Life chocolate chips

Preheat oven to 350 degrees. Grease muffin tins with coconut oil.

• Preheat over to 350 degrees. Grease your muffin tin with coconut oil or use liners. 
• Mix all wet ingredients together in your mixer. Make sure the banana gets good and mashed up in the mixing process. 
• While your wet ingredients are in the mixer, put all your dry ingredients together in a separate bowl and mix together with a fork or spoon.
• Add the dry ingredients to the wet ingredients in the mixer. Mix until well blended. 
• Add the "add ins" and mix by hand, or on the mixers lowest setting.
• Pour into muffin pan and cook for 25 to 30 minutes. Muffins are done when toothpick inserted in middle comes out clean. 

*Note: Sunbutter may take on a greenish hue in the baking process. Do NOT be alarmed. In fact, your kids may think it's pretty cool. If you want to teach your kids a science lesson, check out this science fair winner on the Sunbutter website!

Whole Wheat Blueberry Zucchini Muffins

Blueberries and Zucchini. The two things that we can't get enough of this time of year. Or, maybe I am getting too much and trying to get creative in how I use them? Either way, this recipe is another example of me hiding veggies in my kids foods. They get their muffins, and I get the satisfaction of knowing there is another veggie actually being ingested and NOT spit out. Once again, I am using bananas in place of honey, maple syrup or other sweeteners. Don't worry, your kids won't know the difference.
These are versatile, and can be a great addition to breakfast OR lunch. Enjoy! ~ C

Ingredients
Wet Ingredients
2 bananas, broken into 1 to 2 inch pieces.

1/2 cup applesauce

1/4 cup maple syrup

2 eggs

1 tsp vanilla extract
Dry Ingredients

1 tsp cinnamon
1/4 tsp salt

2 cups whole wheat flour

1 tsp baking soda
Add ins

1 cup shredded zucchini

1 cup fresh blueberries

• Preheat over to 350 degrees. Grease your muffin tin or use liners. (I love these reusable silicone ones sold by Amazon.)
• Mix all wet ingredients together in your mixer. Make sure the banana gets good and mashed up in the mixing process. 
• While your wet ingredients are in the mixer, put all your dry ingredients together in a separate bowl and mix together with a fork or spoon.
• Add the dry ingredients to the wet ingredients in the mixer. Mix until well blended. 
• Add the "add ins" and mix by hand, or on the mixers lowest setting.
• Pour into muffin pan and cook for 25 to 30 minutes. Muffins are done when toothpick inserted in middle comes out clean. 

Whole Wheat Banana Carrot Muffins Recipe

We're attending a Halloween party tomorrow, which presents a challenge when trying to avoid refined sugar and white flour. Since I knew there would be plenty of not so healthy sugary options available to the kids, I wanted to make something that followed the real food rules. Of course, I immediately turned to the Days of Real Food website to find some inspiration. In the end, I decided to adapt 100 Days of Real Food's Whole-Wheat Carrot Applesauce Muffins to make Whole Wheat Banana Carrot Muffins. To make them a little more festive, I'm using Halloween themed cupcake liners. 

Ingredients
1½ cups whole wheat flour (I use King Arthur's white whole wheat)
1 teaspoon baking soda
1 teaspoon ground cinnamon

½ teaspoon nutmeg

½ teaspoon salt

½ cup butter, softened

¼ cup honey

1 egg 

1 teaspoon vanilla extract

2 very ripe bananas 

¾ cup shredded carrot (about 1 large) 

Directions

Preheat oven to 350 degrees. Prepare a muffin tin by spraying each of the muffin cavities or using paper liners.

Mash bananas with fork until smooth and runny. Set aside.

Whisk together dry ingredients (flour, baking soda, cinnamon, nutmeg, & salt) in medium mixing bowl. Using a mixer, combine together butter, honey, egg, and vanilla extract on a medium-high speed until butter is well broken up.

Turn the mixer down to a low speed and slowly add in the dry ingredients. Continue mixing until ingredients are just combined. Next, add the mashed banana and shredded carrot to the mixture and fold in on the lowest mixer speed or by hand with a spatula.

Divide the mixture evenly among each of the 12 (or 24 if mini) muffin cavities. Place the tin on the middle shelf. Bake for 18-21 minutes; if using mini-muffin tin, start checking for doneness around 11 minutes. When done, toothpick inserted into the middle of muffin should be mostly clean with a few crumbs. 

Coconut Flour Pumpkin Muffins with Chocolate Chips!

I don't know about anyone else, but pumpkin is not just for fall at our house. I make these muffins year round for my boys, because they are their favorite! You can make these with or without chocolate chips! But as you have noticed, chocolate is in everything I make, if I have a say about it. 

4 eggs
1 cup coconut milk
1/2 cup cooked, mashed pumpkin or canned 
1/4 cup pure maple syrup 
1/2 cup coconut flour
1/2 teaspoon baking soda
1 tsp vanilla extract or 1 vanilla bean
1 teaspoon cinnamon
1/2 cup enjoy life chocolate chips (optional)

Mix together wet ingredients, then add dry ingredients. If you are using chocolate chips, save them for last. Fold them in and pour the batter into a lined muffin tin.
Your batter will be pretty soupy, but it is supposed to be that way! 

Bake at 350 for 30-35 minutes, or until toothpick inserted comes out clean. 
Enjoy!!
--C

Banana Chocolate Chocolate Chip Muffins Recipe

Banana Chocolate Chocolate Chip Muffins

My meal prep Sunday, carried over into Monday this week. Such is the life of a busy mom.  Since my 3.5 year old has several serious food allergies, I pack all of his meals for school: Breakfast, lunch and snacks. I needed to restock on breakfast muffins today. I had bananas that I needed to use, but couldn't find a recipe that I had all ingredients for, so I just converted my usual coconut flour pumpkin muffin into a banana muffin recipe. Sometimes we have to improvise! The best part, is that since I was using bananas, I didn't need to add any honey or maple syrup to sweeten them.
So, here is my newly created chocolate banana muffins! #paleo #grainfree #nutfree #dairyfree
Ingredients:
4 eggs
2 ripe bananas
1/4 cup melted coconut oil
1 tsp vanilla or 1 vanilla bean seed
1/3 cup coconut flour
2 tsp cinnamon
2 tbsp dark chocolate powder
1/2 tsp baking soda
Dash of sea salt
1/2 cup enjoy life chocolate chips (optional)

Preheat oven to 350.
Mix all wet ingredients until bananas are well blended. Add all dry ingredients, minus the chocolate chips. Once it is well mixed, stir in chocolate chips by hand.
Pour into lined muffin pan and bake for 30 minutes, or until toothpick inserted in middle comes out clean. 

Enjoy!
--C