Coconut Banana Muffins – A Sneak-Peak Recipe from the upcoming Go Grain-Free Class (and LAST chance for her special pricing!)

I have a great sneak-peak recipe for Real Food Forager’s Coconut Banana Muffins. It’s one of MANY that will be featured in her upcoming class. AND, time is running out to get the special price for Dr. Jill Tieman’s  “Go Grain-Free: an Online Class”!!! She is offering a steal-of-a-price marked down from $199  to $149, with an extra $20 off of that using the coupon code of NOGRAINS at check-out! This special price is ONLY good through Sept. 25th (Tuesday). This ends up being about $10.75 per class. *HAS BEEN EXTENDED THROUGH OCT. 6th ONLY!

You may have seen my earlier post about her class along with some info on why you you would even WANT to eat grain-free. You can CLICK HERE to read more about what she’ll be teaching and to pre-register and purchase the class. One of the best things about this online class is not only can you do the classes on your own time (no scheduled times to show up for), but you also get lifetime access to the info, recipes and videos so you can use them whenever you need/want!

Here is the recipe for these great-looking Coconut Banana Muffins. I am definitely going to be whipping up a batch of these today! But first, Dr. Jill was nice enough to “loan” me her video showing her making them! (recipe to follow below)

Grain Free Banana Muffins from realfoodforager on Vimeo.

 

Coconut Banana Muffins

Ingredients

  • 4 medium bananas (well spotted)
  • 4 whole eggs (pastured if possible)
  • 3 eggs separated (7 eggs total)
  • 4 tablespoon coconut oil
  • 2 tablespoon raw honey
  • 2 teaspoon vanilla
  • 1 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt

 

Equipment

  • Food processor
  • Electric hand beater
  • 2 bowls
  • wooden spoon for folding in the whites

 

Instructions

  • Using a food processor, puree the bananas
  • In a two separate bowls, separate the largest 3 eggs you have into whites and yolks
  • With the hand beat, beat the whites until they are stiff peaks and set aside
  • Add the 4 whole eggs and the yolks to the food processor and process
  • Add the honey, oil and vanilla and process
  • Add the coconut flour – start with ¾ cup, baking soda and salt and process until smooth
  • Add the rest of the coconut flour if the batter is too loose
  • Pour this batter back into the bowl you used for the yolks
  • Place the whites into the bowl and fold them in
  • Using a tablespoon, spoon this batter into the muffin cups (unbleached paper cups in the tins)
  • Bake at 325 degrees F for 30 minutes. Check it and bake another 7 – 8 minutes, covered so it doesn’t get too browned on top

 

Prep Time: 15 minutes

Cook Time: 30 – 38 minutes

Easy

 

This was shared at: Simply Natural Saturdays

 

Disclaimer: cmp.ly/5

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