Makes 6 large muffins
½ cup plus 1 tablespoon (60 g) super-fine blanched almond flour (such as Bob’s Red Mill brand)
2 tablespoons (20 g) coconut flour
5 tablespoons (30 g) unsweetened shredded coconut (such as Let’s Do Organic brand)
1 teaspoon Homemade Baking Powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
2 large eggs, at room temperature
½ cup (80 g) coconut sugar
¾ cup mashed ripe bananas
¾ cup (125 g) peeled, cored, and grated red apple (such as Gala apples)
¼ cup (55 g) extra virgin olive oil
¼ cup (60 g) organic extra virgin coconut oil, melted
1 teaspoon pure vanilla extract
½ cup (75 g) paleo 70% chocolate chips or gems (such as HU brand) or carob chips
¼ cup plus 2 tablespoons (50 g) coarsely chopped raw pecan halves
- Preheat the oven to 350F. Line a large muffin tin with 6 baking cup liners.
- In a medium bowl, whisk the almond flour, coconut flour, dried coconut, baking powder, baking soda, and cinnamon.
- In a large bowl, whisk the eggs lightly. Add the coconut sugar and continue to whisk until combined, making sure not to overmix the ingredients. Add the mashed bananas, apples, olive oil, coconut oil, and vanilla and stir well to combine.
- Add the dry mixture to the wet mixture and stir until smooth, taking care not to overmix. Fold in the chocolate chips and pecans.
- Using an ice cream scoop or two spoons, divide the batter evenly among the 6 baking cup wells. Bake until a toothpick inserted in the center comes out clean (except for the melted chocolate), 30 to 35 minutes.
- Transfer the pan to a cooling rack and let cool for about 15 minutes, then remove the lined muffins and place them on the rack to cool completely.
- Eat immediately or store in the fridge for up to 5 days. You can freeze them for up to 4 months.
Enjoy this recipe from CRISTY’S KITCHEN: More Than 130 Scrumptious and Nourishing Recipes Without Gluten, Dairy, or Processed Sugars, by Cristina Kisner. Published by William Morrow, April 18, 2023