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Banana Pecan Muffins

I made this recipe because I had three overripe bananas and I didn’t want to throw them out. Sometimes the best things come from some of the ugliest. These are so delicious. I’m glad I didn’t throw out those three bananas.

  • 6 large eggs
  • 3 bananas, very ripe
  • 1/2 c butter, softened
  • 1/4 c  pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1/2 c coconut flour
  • 1/4 c tapioca flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg, freshly grated
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 c pecans

Preheat oven to 350 degrees. Grease wells of muffin tin.

In a food processor beat eggs one at a time. Add butter, maple syrup, vanilla and apple cider vinegar. Cream together.

In a separate bowl sift together coconut flour, tapioca flour, cinnamon, nutmeg, salt and baking soda. Transfer dry ingredients in food processor with wet ingredients, and beat together. Add pecans and pulse processor 3-4 times to chop up the pecans.

Fill muffin wells and bake for 30-40 minutes (6 well tin) 17 minutes (mini wells) until a tooth pick inserted into the center of a muffin comes out clean. Serve. Eat. Enjoy.

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Orange Cranberry Muffins

I love the burst of cranberry flavor these muffins have. The combination of cranberry and orange is perfect. These muffins are incredibly moist.

  • 6 large eggs
  • 1/2 c butter
  • 1/4 c pure maple syrup
  • 1 tsp vanilla extract
  • 1 orange, zested and juiced
  • 1/2 c coconut flour
  • 1/4 c tapioca  flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1 c fresh cranberries

Preheat oven to 350 degrees. Grease wells of muffins tin.

In a large mixing bowl, whisk together the eggs, butter, maple syrup, vanilla, and juice of orange. Sift the coconut flour, tapioca flour, salt, orange zest and baking soda into the wet ingredients and stir until well combined. Gently fold in cranberries.

Fill the muffin wells with batter. Bake for 35-40 minutes until a tooth pick inserted into the center of a muffin comes out clean.

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Banana Chocolate Chip Bars

This recipe came about because I had 3 overripe bananas that I didn’t want to throw out. I’m glad I didn’t, because these are delicious.This bar is very tender, not heavy at all. This is a perfect little treat.

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  • 2 c paleo all purpose flour (see website)
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 c coconut oil
  • 1/4c butter or ghee
  • 1/2 c honey granules
  • 2/3 c maple sugar
  • 1 tsp vanilla extract
  • 1 c (about 3 medium) mashed bananas
  • 1 large egg
  • 1 c dairy free chocolate chips
  • 1 c chopped pecans

Preheat oven to 350 degrees. Grease a 15×10 sheet pan.

Sift together flour, baking powder, and salt in medium bowl. Beat butter, coconut oil, honey granules, maple sugar, vanilla extract, egg and bananas until creamy. Add flour mixture in to banana mixture, until well combined. Fold in chocolate chips and pecans. Spread batter into sheet pan.

Bake for 20-30 minutes until golden brown and toothpick comes out clean from the center. Cool completely in pan. Cut into bars. Makes about 40 bars. Serve. Enjoy.

 

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Chipotle Lime Deviled Eggs

I probably make deviled eggs once a week. They make a great little snack, and they are so tasty. These have a little kick and smokiness to them. They are not your typical deviled egg, but they are so good. When I make them I only make 6-8 eggs, otherwise I’d keep eating them. You can make them look as fancy as you want. For everyday I just use a zip lock bag with the end cut off to pipe the yolk mixture in the egg white. For guests, I’d probably use a cake decorating tip. These were made for just me and my honey to have a snack. He loves the bacon on these.

  • 8 eggs hard boiled, and peeled
  • 1/2 c mayo (I used Chipotle Lime)
  • 1 strip of cooked bacon, chopped

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Chocolate Chip Cookies

I was searching the archives and I came across this recipe. This was my first “treat” post and still is one of my favorite cookie recipes. This is a great recipe to let the kids make. I can remember making cookies when I was about 8 or 9 and still enjoy making them today. Have some fun and make a family moment. I hope you enjoy.

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  • 2 1/4 c paleo all purpose flour (see website)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 c butter
  • 1/2 c coconut oil
  • 3/4 c maple sugar
  •  1/2 c honey granules
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • 1 c chocolate chips
  • 1  c pecans, chopped

Sift together the flour, baking soda, and salt into a small bowl.

Beat butter, coconut oil, maple sugar, honey granules, vanilla, and eggs until creamy.

Gradually add in flour mixture. Fold in chocolate chips and pecans. Refrigerate for 15-20 minutes.

Preheat oven to 350 degrees. Take cookie dough out of refrigerator and spoon/scoop out onto ungreased baking sheet. I like to use silpat or parchment paper on my baking sheets. That way nothing sticks.

Bake until golden brown 11-13 minutes. Cool for about 5 minutes, then eat. Enjoy.

 

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Pumpkin Cranberry Walnut Muffins

I’ve been waiting weeks for the fresh cranberries to come into the stores just so I could make these muffins. It was so worth the wait.  The first time I made these I only put in half the cranberries that I do now. It just wasn’t enough. Now, you virtually get some cranberry in each bite. So much better. These are great for a protein packed snack or breakfast.

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  • 6 large eggs
  • 1/2 c butter or coconut oil
  • 1/4 c canned pumpkin
  • 1/4 c pure maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp apple cider vinegar
  • 1/2 c coconut flour
  • 1/4 c tapioca flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg, freshly grated
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1 c fresh cranberries
  • 1/2 c walnuts, chopped

Preheat oven to 350 degrees. grease a 6-12 well muffin tin.

In a large ;mixing bowl, whisk together the eggs, butter, pumpkin, maple syrup, apple cider vinegar and vanilla. Sift the coconut flour, tapioca flour, cinnamon, nutmeg, seal salt and baking soda into the set ingredients and stir until well combined. Fold in the cranberries and walnuts.

Fill the wells with batter and bake for 35-40 minutes until a toothpick inserted into the center of a muffin comes out clean. Let cool about 5 minutes. Serve. Eat. Enjoy.