Banana Chocolate Chip Muffins with Almond Flour

• 3 C. almond flour
• 1/2 C.  sugar free chocolate chips
• 1/2 tsp. sea salt
• 1.5 tsp. baking soda
• 1/8 C. honey
• 1/4 C. coconut oil
• 3 eggs (from pastured hens)
• 1 tbs. vanilla
• 1 1/2 C. mashed bananas (approximately 2 bananas)

The How-To

1. In a mixing bowl, combine all dry ingredients — almond flour, coconut flour, chocolate chips, salt, baking soda, & baking powder.

2. In a separate mixing blow, combine all wet ingredients — honey, coconut oil, eggs, vanilla, & bananas.

3. Combine wet and dry ingredients thoroughly with a spoon. Transfer into two loaf pans or one bundt cake pan or 24 muffin tins. Cook at 350F. If using two loaf pans, cook for about 40 minutes. If using a bundt cake pan, cook for about 45-50 minutes. If using muffin tins, cook for about 25 minutes.

4. Remove cooking tins from oven, and let cool completely before removing from cooking tins and serving up this delicious almond flour banana bread to your family and friends. Freeze whatever you don’t think you’ll eat within a couple of days!

My new room mate just showed me this lady: Bitch Cakes

http://www.sherylyvette.com/p/recommended-reading.html

In unrelated food news

The end of the year is upon the private schoolers of NYC and I am writing report cards. Which has proved to be slightly difficult since my girlfriend’s cat has decided to plop himself on top of all my work which has provided a distraction of total cuteness.

Tonight I’m making brownies and whip cream (if I end up leaving the house for a break) to celebrate the end of the school year.

These taste like the real damn thing. I’ve made them once, and plan on making them again. They disappeared so quickly I didn’t have a chance to take a picture of them.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes 

Ingredients:

• 5 ounces cream cheese, at room temperature
• 8 Tbsp (240 ml) unsalted butter, at room temperature (2 sticks)
• 2 ounces (112 g) unsweetened chocolate, melted and cooled
• 1/8 cup (60 ml) each Splenda and Canadian Sugar Twin or 1/2 cup (240 ml) Splenda
• 2 large eggs
• 1 tsp (7.5 ml) pure vanilla extract
• 1 cup almond meal (finely ground almonds)
• 3 Tbsp (90 ml) Dutch-processed cocoa powder
• pinch of salt
• 1 tsp baking powder

Crust:
1 cup almond flour
1/4 cup brown sugar twin
4 tbsp butter

Filling:
8 oz cream cheese (I used 1/3 fat)
1/2 cup splenda
2 eggs
1/2 cup pumpkin
1 tsp vanilla
1/4 tsp nutmeg
1/2 tsp ginger
1 tsp cinnamon

Press into an 8x8” greased pan.

Bake at 350 for 15 min; cool slightly.

Meanwhile, make filling: Blend all ingredients until smooth. Pour over crust and bake 35 min until set. Cool and cut in bars.

16 bars @ 2.2 NET Carbs

They’re more like cookies, but they’re very similar to muffins. Of course I took the cookie base that I have mastered and added the walnuts and banana.

• 1.5 cups of almond flour
• 1 tsp of baking powder
• 1/4 cup of splenda
• 4 tsp of brow sugar splenda
• 1/4 cup of food processed walnuts
• 1 small banana
• 1 egg
• 1/4 cup of butter

WANT IT! I’d name him Horris and greet him every time I had a cup of tea.

hippiefood:

hidden owl tea cup

How freaking cute is this cup!!?!

(via hippiefood-deactivated20120117)

I’ve hit the 15 pounds mark! And I’m jumping for joy!

I’ve made kale chips at home at home, but New York Natural’s Kale Chips are so much better for the crunchy munchies. I miss chips, and these have filled that void. Bombay Ranch is my favorite. I’ve also had Salt and Vinegar which taste NOTHING like salt and vinegar. I think the vegan cheese ones will be my next purchase.

Only draw back, they’re $8.00 a box! AAAAAAAAH! But totally worth it.

For the crust:
3/4 cup almond flour
1/2 cup Splenda
4 tbsp softened butter

Filling:
2 large eggs
1 cup Splenda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons lemon juice

Pre-heat oven to 350 F. Blend crust ingredients and pat into a 8 x 8-inch baking pan spayed with non-stick cooking spray. Bake for about 18 minutes or until very lightly browned and set (not shiny any more). Beat the ingredients for the filling for about a minute, pour evenly over the pre-baked crust and bake again for about 15-20 minutes or until barely browned and set. Let cool at room temperature, cut into 16 even squares, eat one and cover the rest. Keep cool in the refrigerator.