Etiquette requires one to order one’s own meal when dining out, but conforming to this social norm causes me great grief. My dream scenario for eating at fine establishments is to order nothing for myself and just take bites of everyone else’s food so that I can experience everything the menu has to offer. I hate being confined to one thing when there are ten things on the menu that I’d love to try.
Wait, there’s something called a tasting menu, you say? Where you get multiple mini dishes for a set price? Ok, I guess problem solved half the time.
And for the other half of the time, I will just glory in the bulk foods section of the grocery store. Have you ever tried the bulk food section? It is cheap, and I can buy exactly what I need instead of a 5-pound bag of obscure flour that I may never use again. Perfect for a recipe tester such as myself. In this case, I picked up some almond flour for these salmon cakes I was making, along with coconut flour for fun. I heard it is full of fiber.
With the addition of peanut butter (not the natural kind, which is gross to me), walnuts and bananas, these muffins will be full of fats and proteins and fruits. They are like, the ultimate food. Not perfectly organic paleo vegan health, but just ultimate.
Coconut Flour Banana Muffins
4 ripe bananas, mashed (about 2 1/2 cups)
4 large eggs
1/2 cup peanut butter (or other nut butter)
4 tablespoons coconut oil, melted
1/2 cup coconut flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon almond extract (sub vanilla extract)
1/4 teaspoon salt
1/3 cup walnuts, chopped
Preheat oven to 350 degrees F. Place 12 muffin liners in each cavity of a muffin tin.
Add the mashed banana to the jar of a food processor/blender and blend until very smooth, about 1 minute. Crack in the eggs, add the peanut butter and melted coconut oil and blend once more until very smooth, scraping down the sides of the jar to make sure everything is incorporated.
Pour the mixture into a bowl and mix in the coconut flour, ground cinnamon, baking powder, baking soda, vanilla extract and salt until just blended. Fold in the chopped.
Divide between 12 lined muffin cups, filling each about 3/4 of the way. Bake for 20 to 25 minutes, until a skewer inserted into the center of a muffin comes out clean. Remove from muffin tin and allow to cool before eating. Muffins will last up to 5 days when stored in an airtight container.