Everyone loves a good muffin, right? Especially when they are fresh out of the oven. Needing to follow such a restricted diet for our family has meant that I had to start from scratch, literally, with every baked good recipe. All of my recipes had to go out the window as I started all over with new ingredients.
So, adapting muffin recipes from originals that I had on hand before our lifestyle change simply wouldn’t work. I had read about how flours are not all created equal, but I’m the stubborn one and had to try it myself. Yep, they failed, miserably. Little by little I have been learning about how to substitute, what can be substituted, and for what reasons. I’m still not as confident as I’d like to be, but I’m getting there. Green banana flour has been my biggest help in the kitchen.
So when I found this recipe and made it for the first time, I was impressed. And for me, that was huge. I haven’t found a ton, maybe none, of paleo muffin recipes that have turned out well without eggs. Interestingly enough, it wasn’t a muffin recipe at all. It was a cake. So does that make it a cupcake or a muffin? I say a muffin — cupcakes aren’t supposed to be breakfast. Either way, this recipe was a great foundation for me to work with.
As our diet has shifted into Low FODMAP and AIP, I have had to make a new recipe out of it that can meet our family’s dietary needs. It isn’t as creamy as those muffins you find at bakeries or that I used to make out of traditional flours and sugars. But it holds together well and it turns out amazing every time. The best part is, my kids love it! I hope you enjoy it as much as we do, and you just might want a glass of almond milk with this muffin.
GREEN BANANA FLOUR CHOCOLATE CHIP MUFFINS
Makes 6-8 muffins
- 1 cup green banana flour
- 1/2 teaspoon baking soda
- 3/4 cup canned pumpkin
- 1/4 cup water
- 1/3 cup ghee
- 1/3 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- Preheat oven to 350 degrees.
- Pour the flour in a medium bowl, add the baking soda and stir to combine. Add in the remaining ingredients and stir to get an even doughy mixture (don’t overmix!)
- Scoop batter into muffin tins lined with papers.
- Bake for 20 minutes.
*NOTE — These muffins will fall apart if taken out of the muffin tin while they are hot. Let them cool for about 10 minutes before removing from the tin.