It looks like the crazy weeks are just going to continue. I have been making an effort to find an organic place in South Florida or a trusted one online that I can order Grassfed Beef and Free Range Chicken from. I tried on #farming #organic and now I tried on #Paleo and #Primal but still no luck. I had I think 5 people favorite it but that is simple to get a response if someone actually responds. No luck yet so if anyone knows a good place please let me know
Quick status update on my personal goal, I am 3 lbs away from hitting my first goal of dropping 25 lbs. Pretty excited about that and it has really been super simple. I have been eating good food, I am never hungry so that is a plus in my columns. Exercise as you can tell has been folded in to my routine so I am sure that does help alot as well.
This recipe I am bringing you today is again from Julie and Paleomg. Its a copy of her Banana Nut Chololate Chip Muffins. Honestly if you are not following Julie you must! She is an amazing person but you all know that because I have stated that before. I made these and my entire family went through them like nothing. I wish I could say I had more than 1 but my 5 year old beat me to it.
Trust me make these!
Banana Nut Chocolate Chip Muffins
- 3 bananas, mashed with a fork
- 3 eggs, whisked
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup smooth almond butter
- ¼ cup coconut flour
- ¼ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
- ½ cup chopped walnuts
- ½ cup chocolate chips (I used Enjoy life but Julie recommends 72% Eating Evolved Baking Chocolate)
- Preheat oven to 350 degrees
- Mash bananas in a large bowl. Add eggs, maple syrup, almond butter, and vanilla extract and mix together.
- Then add coconut flour, cinnamon, baking soda and powder and a pinch of salt and mix well.
- Lastly, fold in walnuts and chocolate chips.
- Use an ice cream scoop to scoop batter into 9 cups of a silicone muffin pan.
- Bake for 25 minutes. Let cool before removing from silicone pan.
- Trust me if you do not have a silicone pan you may want to get one. I made my batch outside in a regular tin and I greased it really well but they still stuck. I ordered a silicone pan the following day!
Ok ok ok no I did not eat these cookies, I swear! My son is in VPK and they are having a bake sale to raise some funds. For those of you that do not know I actually really love baking. I have been baking ever since I was a kid and I love to make things from scratch. So I made these and for those that are strict on paleo all the time will not be able to eat them. However there are some of you, yes you know who you are, that like to indulge every once and while in some sweets. This recipe is one that I have been making for a really long time. I have played and tinkered with it over time and I finally feel I got it to a really good place. I was inspired to make this recipe after I had my very first double tree cookie. You can call this a copycat recipe or a clone as I have no idea what they actually put in them I took my best guess at it. Feel free to scale back or add whatever you see fit. This recipe can easily be made paleo with some alterations and I will do that in the near future.
So you see before you all get mad at me this was made for a good cause, a fund raiser bake sale!
On to the recipe.
Warning Non-Paleo Chocolate Chip Cookies
- 1/2 cup rolled oats
- 1 cup unsalted butter (two sticks), softened, not melted!
- 3/4 cup light brown sugar, packed
- 3/4 cup sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon freshly squeezed lemon juice
- 2 large eggs
- 2 1/4 cups unbleached all-purpose flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups semi-sweet chocolate chunks (if you don't want to use them you can do 3 cups of chocolate chips)
- 1 cup chopped walnuts
- Pulse oats in a food processor until semi-fine you still want to have texture on them so do not make them in to a powder.
- Add butter, sugar (both brown and granulated), vanilla extract and lemon juice to a large mixing bowl. Using an electric hand mixer cream the ingredients. Add eggs one at a time and mix until the ingredients are creamy. Do not forget to scrape down the sides and bottom of the bowl.
- In a separate mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix al the dry ingredients together with a wooden spoon.
- Add the dry ingredients to the wet ingredients slowly (I usually just use one of the measuring cups I was using) and mix with a wooden spoon or spatula, being careful not to overmix.
- Drop in the chocolate chips and chunks (if you are using them) and walnuts. Mix until both are evenly distributed throughout the cookie dough. Do not over mix if you do it will become a bit like a cake texture
- Refrigerate the cookie dough for a few hours to allow the ingredients to set
- Preheat oven to 350 degrees F
- Line a baking sheet with parchment paper
- Using a large scoop (2-3 tablespoons) or ice cream scoop, scoop cookie dough onto a lined baking sheet.
- Place cookie dough portions onto baking sheet at least 1 1/2 inches apart.
- Bake for about 14-16 minutes
- If you are going to store these allow them to cook on a rack before storing them. If you want them to stay nice and soft add a piece of bread to the container.