While my last blog showed a wonderfully refreshing salad with fruit as an idea for breakfast, I have to admit–having greens morning, noon, and night can get old pretty quickly. For a change, I told Ed I’d experiment with Dr. Gundry’s muffins. I made the first batch of muffins, for the most part, according to his recipe and they weren’t bad. (Unfortunately, there are no pictures. They disappeared before I could get my camera!) In Gundry’s book (The Plant Paradox) he also has a unique recipe to make a muffin (for one) in a mug. Originally, I made it with Vegan eggs, since Ed also wants to avoid eggs. It didn’t turn out so well, so I went back to the drawing board, as they say.
I decided to try the other recipe in the book that is baked in the oven in regular muffin tins. That is what this recipe is based on, with several changes, of course. I intend to make these with lots of variations, so you’ll hear about them again (and again, and again)…. Ed really liked the idea of having something different–especially on the weekends–and he REALLY liked this version!
Banana Nut Muffins
In large bowl, combine:
1/4 c. coconut flour
1/4 c. almond flour
1/2 c. cassava flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. Sweet leaf (stevia) (or more if you want them sweet)
In separate bowl, combine and mix well:
3 eggs (or 6 Tbsp. Vegan eggs mixed with 1 c. water–do this ahead of time)
3/8 c. coconut oil
1/2 c. coconut cream
1 1/2 mashed banana
3/4 c. chopped pecans or walnuts (set aside 10-12 whole pecans for garnish)
Mix together wet and dry ingredients, then scoop batter in 10-12 muffin cups. (~3/4 full)
Bake 350 degrees for 22-24 minutes. Let cool at least 20 minutes before serving.