Home Cooking, for the sake of your health!

banana desertEven though no one in my family requires gluten-free cooking, I really enjoying making various gluten-free dishes and deserts.  To me they always feel a tad lighter and easier to digest.  I was in the mood for something sweet (yet not overly sweet) and had a few over-ripe bananas. What’s a girl to do?  Make quick and easy muffins!  The combination of ripe bananas, dates (that add beautiful sweetness) and crunchy walnuts is truly scrumptious. These come out fluffy and moist. My toddler loved these and there were none left in just a few hours! These are great frozen as well (but almost nothing lasts long enough in my house for me to freeze).

 
Ingredients
  • 3 eggs
  • ¼ cup coconut oil
  • 3 medium ripe bananas
  • 6 dates, pitted
  • ¼ cup coconut flour
  • ¼ tsp celtic sea salt
  • ½ tsp baking soda
  • ½ cup walnuts, chopped
 
Instructions
  1. Place eggs, coconut oil, bananas, and dates in a Vitamix (or a high speed blender of your choice); blend on medium speed until combined. Add in coconut flour, salt and baking soda and blend until smooth. Fold in walnuts. Scoop ¼ cup batter into a lined 12 cup muffin pan.
  2. Bake at 350° for 20-25 minutes (baking times will vary from oven to oven, my conventional gas oven took 25 minutes. Cool and serve.
  3. Banana Walnut Muffins
 
Notes
This recipe yields 12 muffins

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Most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, and dairy products come from animals. Mushrooms and the yeast used in baking are kinds of fungi. Cooks also use water and minerals such as salt. Cooks can also use wine or spirits.
Naturally occurring ingredients contain various amounts of molecules called proteins, carbohydrates and fats. They also contain water and minerals. Cooking involves a manipulation of the chemical properties of these molecules.

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