Banana Nut Muffins

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Coconut sugar is the traditional sugar made from the sap of coconut flowers. It is boiled down to create either dry sugar blocks (which have to be grated), a soft paste, or granulated form. It has a light taste without excessive sweetness. It almost tastes like it has just a tad of maple syrup or caramel in it. It is low on the glycemic index, so it’s a good sugar for diabetics. It is also full of minerals.  It is produced by a natural process of heat evaporation with no preservatives added. Many ethic markets carry the paste form which is easy to cook with.  Many health food stores carry the granulated form as it’s rising in popularity.

Ingredients:

  • 3 eggs
  • 2 Tbs melted coconut oil
  • ½ ripe banana, mashed
  • 3-5 Tbs coconut sugar
  • ¼ tsp sea salt
  • ¼ tsp vanilla
  • ¼ cup sifted coconut flour
  • ¼ tsp baking powder
  • ¼ cup walnuts or pecans, chopped

Directions:

  1. Preheat oven to 400 degrees.
  2. Blend together eggs, banana, sugar, salt, and vanilla.
  3. Add coconut oil and blend.
  4. Combine coconut flour with baking powder and whisk into batter until smooth.
  5. Stir in nuts.
  6. Pour into muffin cups.
  7. Bake for 18 minutes.
Filed Under: Breakfast, Recipes, Snack Tagged With: , , , ,

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Avatar of Kellie About Kellie

Kellie Hill received her Bachelor of Arts from Willamette University in Speech Communication and a Bachelor of Science from Kaplan University in Nutrition, Health & Wellness.  She has a Nutritional Therapy Practitioner Certificate from Nutritional Therapy Association. Kellie has earned a Personal Trainer Certificate from American Sports & Fitness Association.

 

Kellie's philosophy is that there is no one-size fits all diet. Because of bio-individuality (each one of us is different), most diets will work for some people and not for others. We need to eat nutrient dense, whole foods that have been properly prepared - real food, as close to the form it was originally grown/raised in, prepared in a way that preserves or even enhances the nutritional value of the food.

 

She believes that it is important to investigate how the body is using the food as well as understanding what is happening in the bigger context of an individuals life.  She knows that we are obviously more than what we eat and that can have a very big impact on how the body deals with food. Kellie helps her clients identify and move toward their personal ultimate health goals.

 

Kellie is in private practice in Medford, Oregon. She consults with long-distance clients by phone and internet.

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