Muffins

There's no reason to give up muffins while eating clean.  Here are two delicious recipes.  They both use coconut flour (which for some reason I have been unable to find in the Bay Area, so I always stock up when I'm in Provo).  Please be aware that coconut flour cannot be substituted straight across for any other kind of flour.  If you're into almond flour, please spend a lovely afternoon with Elana's Pantry.  She has a wealth of inspiring creations complete with fantastic photos.

Banana Muffins
Found at Heavenly Homemakers

2 - 3 ripe, mashed bananas
6 eggs
1/4 c. coconut oil, melted
1/4 c. honey
1/2 c. coconut flour
1/4 t. salt
1/2 t. baking powder


Mix together the mashed bananas, eggs, coconut oil and honey until smooth.  Stir in the coconut flour, salt and baking powder.  Scoop batter into 12 paper-lined muffin cups.  Bake at 350 for 25-30 minutes.

Lemon Poppyseed Muffins
Found at Delighted Momma

5 eggs
1 T. vanilla
juice from two medium sized lemons
1/4 c. coconut oil, melted
1/3 c. honey

zest from two lemons, chopped
1/2 c. + 1 T. coconut flour
1/2 t. baking soda
2 T. poppyseeds

Preheat oven to 325 degrees.

Zest the lemons.  Finely chop the zest and set aside.  Juice the zested lemons (I find the lemons are much easier to zest BEFORE they are juiced).

In a large bowl, mix together the eggs, vanilla, and lemon juice.  Add the melted coconut oil and honey and mix.

In a separate bowl, whisk together the lemon zest, coconut flour, baking soda and poppyseeds.  Slowly stir them into the wet ingredients.

Use a large cookie scoop to fill 12 paper-lined muffin cups.  The batter is sort of fluffy and holds its shape.

Bake for 25 minutes.

Unbaked

Baked