Thursday, 8 August 2013

Chunky Moneky Muffins

This is another creation from this morning.  Avery was up at 4:30am, so I figured we may as well make the most of it.  She was almost out of her pumpkin pancakes, so I decided to make muffins and scones.

I keep a big bag of black bananas in my fridge, always.  It was getting a little full, so I looked for something to make with bananas.  I came across the chunky monkey  muffins and thought I would give it a whirl.

The recipe calls for coconut sugar, and I substituted raw, local, honey.  Coconut sugar is not sustainable.  Once you tap a tree for coconut sugar it can no longer bear fruit.  If you are interested in more info on coconut sugar, click here. Honey is a great substitute in this recipe, and I will substitute honey where it will work.
The muffins get 3/3 stars! Woooo!!  Avery ate them, my husband ate them, and of course I did too.  There is rarely a recipe I make that I dont like. LOL


  1. ½ cup coconut flour
  2. ½ cup tapioca flour
  3. 1 teaspoon baking soda
  4. ½ cup butter, melted
  5. ½ cup coconut sugar I used 1/2 cup of honey
  6. 1 cup mashed bananas, from ~2 medium bananas my bananas looked small so I used 2 1/2
  7. 1 teaspoon vanilla extract just wing it ;-)
  8. 4 eggs
  9. ½ cup chocolate chips - or maybe a few extra - we use the mini chips
  10. ½ cup walnuts, chopped


  1. Preheat oven to 350°F. Line a standard muffin tin with paper liners.
  2. In a large bowl, whisk together coconut flour, tapioca flour, and baking soda. I just mix them in my measuring cup.  No point messing up extra dishes
  3. In another large bowl, whisk together butter, sugar, bananas, vanilla extract, and eggs. I used my kitcheaid
  4. Whisk the dry ingredients into the wet ingredients.
  5. Gently fold in the chocolate chips and walnuts. Divide batter among the lined muffin cups.
  6. Bake until the muffins have puffed and the edges have slightly browned, about 20-25 minutes. I baked them probably closer to 25 minutes
 Original recipe from:

Hope you enjoy!

Happy Baking!!


Almond Berry Scones

It's been a long time, and I have some catching up to do!!  Its not that I have not been baking and trying out new recipes, I have just been super lazy and not written about them, and shared them!  So here I am, back on track.  

I made these scones this morning, and I have to say, I was skeptical.  I have an absolutely amazing scone recipe (pre-paleo) that is always very very popular.  I didn't want to be disappointed.  When I made the batter, it looked like goop, but I have to say, they baked up quite nicely.  (I have already eaten 3, so they must be tasty ;-) LOL) I added a lot more frozen fruit than the recipe called for, a few of my scones we soggy, but just as tasty.  I think my frozen strawberries were just too big.

Look at me getting all fancy with my China plate for pictures ;-) LOL

The recipe so far only has 1/3 stars.  My husband won't eat them because of the fruit, and I have not bothered giving them to Avery so far :-0

Super easy recipe, not a lot of ingredients, and cooking time is quick (although I broiled mine at the end for a few extra minutes to brown the tops)

  1. 2.5 cups of almond flour
  2. 1/2 tsp sea salt - one of the ingredients I never measure
  3. 2 eggs
  4. 4 tablespoons honey or other natural sweetener or 4 dates, pureed I used honey
  5. 1/3 cup melted butter or ghee I used butter, scones = butter
  6. 1/2 cup fresh or frozen berries I probably used over a cup, but I like lots of fruit
  1. Preheat oven to 350. Grease a baking sheet with butter or coconut oil.
  2. In a medium bowl, mix together dry ingredients.
  3. In a separate bowl, whisk eggs until combined. Add melted butter, and honey.
  4. Combine wet and dry ingredients.
  5. Fold in berries.
  6. Drop ¼ cup of dough onto the baking sheet, shape into triangle shapes. this was a little messy
  7. Bake 15 minutes.
Ta Da! Your scones are done! super simple!  I am looking forward to my coffee and scone tomorrow morning... oh wait, I Crossfit in the morning.  I will have my coffee and scone for lunch!!

Hope you enjoy them as much as I did, and you can go without eating 3 by noon ;-)

Happy Baking!