Grain Free Double Chocolate Banana Muffins- even Ella liked them!

The picture doesn’t do these muffins justice. Trust me- they’re GOOD.

The picture doesn’t do these muffins justice. Trust me- they’re GOOD.

I made a goof on the flour measurement for these muffins while experiencing the early symptoms of “baby brain” but they turned out so well I have adapted the recipe and made them the same way ever since! I shared this recipe with my family and when my mom made them she said that “Even Ella liked them- and she usually doesn’t care for muffins!” Joshua has not made an official comment on them, but I catch him eating them straight out of the freezer (without thawing them!) so he apparently likes them.

One word of advice when making these: do not over bake them! If you aren’t sure whether they are done, it would be much better to take them out sooner rather than later- even if they seem a little under-done.

Double Chocolate Banana Muffins
Adapted from Paleo Running Mama’s Double Chocolate Banana Muffins with Tahini

3 eggs
2 bananas
1/4 cup honey
1/3 cup almond butter (peanut butter would probably work too)
1 tsp vanilla
1/3 cup ground flax
1/3 cup cocoa powder
1/4 cup arrowroot powder or tapioca starch
1/4 cup almond flour
2 T. coconut flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup chocolate chips (mini chips are best, but regular size work)

Preheat oven to 350.

Mix all wet ingredients thoroughly (a blender or electric mixer works best).

Gently stir in the dry ingredients until just mixed.

Bake in a greased muffin pan for 15-20 minutes. Baking time will vary depending on the size and type of the muffin pan. Monitor them carefully so they do not overbake! Remove from oven when they are still soft to the touch (not firm!), but spring back when lightly poked.

*Note: I use a non-toxic ceramic GreenLife muffin pan that has slightly larger than average muffin holes. This recipe makes 14 muffins in that size of muffin pan.

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Crispy, Clumpy Granola that Doesn't Taste Homemade


Have you ever tried making homemade granola hoping for bites of crispy clusters and been disappointed that it turned out all crumbly with tiny loose pieces of nuts and oats? Why doesn’t it stick together in clumps like your favorite store-bought granola?

I discovered a secret addition and a few techniques that yield a granola with snackable clusters.

The key ingredient is egg whites, which act as a glue, binding all those nutritious ingredient together into crispy chunks of goodness.

It also helps to press the granola down on the baking sheet to stick everything together before baking.

When baking, only stir if necessary to keep the edges from burning. Keep stirring to a minimum and do it gently to keep the granola chunks intact.

Smoothie and granola.JPG

I have been making this granola recipe for years and I love it because I change up the ingredients every time and it never goes wrong, as long as I use the basic formula.

You might say this is a “customizable-build-your-own-granola” recipe.

Here it is:

Crispy, Clumpy Granola that Doesn’t Taste Homemade

2 egg whites
2 T. melted butter (or oil, such as coconut oil)
1/4 cup honey (or maple syrup) (1/4 cup for a mildly sweet granola; use 1/2 cup if you want it sweeter)
1 tsp vanilla
1/2 tsp almond extract (optional)
1/4 tsp salt (omit if your nuts are already salted)
4 cups total of dry ingredients. I used:
1/2 cup shredded coconut
1 cup chopped nuts and seeds (almonds, cashews, pecans, peanuts, pumpkin seeds, sunflower seeds)
1 1/2 cups rolled oats
1 cup puffed rice, aka rice crispies (I used these)

Preheat oven to 250 degrees (if you have a dehydrator* that is preferable, but the oven works fine, too).

Beat egg whites until frothy.

Beat in butter, honey, vanilla, almond extract, and salt.

Add the dry ingredients one at a time and mix well after each addition to ensure that the wet ingredients thoroughly cover the dry ingredients. I like to mix them exactly in the order listed above.

Spread granola evenly on a greased cookie sheet. For extra clumpy granola, press down with a spatula to pack it together.

Bake for 45 minutes. If the edges are browning, stir gently, rotate pan and return to oven.

Bake for 15 minutes. Check to make sure it’s not burning. Stir only if necessary.

Bake for another 15 minutes. Granola is done when it’s golden brown and 99% crispy. It will become 100% crispy as it cools. I found that my granola takes 1 hr 15 minutes total at 250 degrees in my oven.

Granola will store in an airtight container for several weeks.

*If using a dehyrator: Spread evenly on dehydrator trays, packing it down, and dehyrate at 160 for 8-12 hours.

Comment if you make this recipe and share how you customized it!

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Give me one good reason you can't eat this dessert for breakfast

Are you getting stuck in a rut with breakfasts?  I've got something new for you to try! 

*Weird Maifeld Secret  #26: We eat dessert for breakfast.*


But why not?  This baked custard has 3 simple locally-sourced ingredients.  Plus vanilla (if you know of any SD vanilla growers, send them my way! LOL)  The main ingredients are:

Eggs-  definitely want to use local free-range eggs for this recipe.  Glory Garden will have them available in just a few weeks!
Honey instead of white sugar-  GG has got you covered for raw local honey, too!
Milk-  the best place to get milk in SF area is Happy Grazing Dairy- it's grassfed organic raw milk. 

With wholesome ingredients like those, can you give me a good reason why this custard wouldn't make a good breakfast?

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Baked Custard

2 free-range eggs
1 1/2 cups milk
1/4 cup honey and/or maple syrup*
1 tsp vanilla

Preheat oven to 350 degrees.
Mix all ingredients well. 
Pour into an 8x8 glass dish. 
Place the 8x8 glass dish in another larger glass dish (such as a 9x13) and fill the large glass dish with 1" of hot water (as hot as it comes out of your faucet).  This water bath will help the custard cook evenly and gently.
Bake for 35-45 minutes, until the custard is just set.  Test it by inserting a butter knife into the center of the custard- it will come out clean when it is done. 
Serve with berries and whipped cream.
*Note:  We like to use 2 T. of honey plus 2 T. of maple syrup.  We like to use a combination of sweeteners so that neither the flavor of the honey or the maple syrup is too strong.  You could certainly use one or the other alone if you prefer.