Just Sweet and Free Muffins

"Thin, pretty, your basic nightmare"....Marie, When Harry Met Sally...

“The Bachelor” has been a guilty pleasure of mine for years now. Every time I resolve that I will not devote my free time to this pursuit, but I fall victim almost every time. I have managed to get my mother hooked as well as my boyfriend. Ironically my boyfriend knew Ashley, a recent Bachelorette, from the gym at the University of Pennsylvania. So out of curiosity he started to watch too and got really into it…for multiple seasons no less.

Well, my favorite front runner up from the Jake season – Tenley Molzahn started her own website/blog dedicated to gluten free and healthy living – http://sweetandfreelife.com/. The recipe for these muffins looked awesome and they were overall very healthy with very little flour or sugar. I am not gluten free myself, but often enjoy trying these types of recipes as they are a much healthier alternative to traditional processed products you see on the store shelves.

I had some bananas that were on the brink of death last night and decided to try these out. They were quick and easy with minimal clean up! My kind of recipe – and delicious! I had one for breakfast with some scrambled eggs on the side. Here's how to make them:

Banana Walnut Muffins

ingredients:

3 ripe large bananas, mashed (you can use 2 if you're not crazy for bananas)

6 eggs

1 tbsp pure vanilla extract

4 tbsp coconut oil, melted

1 tbsp 100% maple syrup

1/2 cup coconut flour, sifted

1/2 tsp baking soda

1/2 tsp sea salt

1 tsp cinnamon

1/2 cup finely chopped walnuts

directions:

-Preheat oven to 350

-Mash bananas and then add eggs, vanilla, melted coconut oil, and maple syrup in a large mixing bowl and whisk ingredients together

-In a separate small bowl mix together coconut flour, baking soda, salt and cinnamon

-Add the dry ingredients to wet ingredients and mix until you have a smooth mixture

-Mix in nuts leaving some nuts behind for topping

-Pour mixture into greased muffin tins or cupcake liners in the muffin tins, fill muffin cups 3/4 full (I also recommend using some cooking spray on the liners so the muffins don’t stick)

-Before you place muffins in the oven, sprinkle leftover chopped nuts on top of batter for a topping

 -Bake for approximately 15 minutes until golden brown - use a toothpick to check if finished baking (Mine took about 20 minutes)