So, I can't believe I'm at Whole30 day 21! It comes so easily now. I don't have to try not to put honey in my tea it just doesn't need it. Really getting over my need for honey was my goal with this Whole30.
Because they serve grains for snacks in Waldorf kindergarten I have to send snacks with Magoo. I started by sending things like carrots and almond butter or hard boiled eggs. It was really hard on Magoo to be so different from her classmates so I started baking grain-free muffins. I was really going through a lot of honey baking muffins. Well, this month I've been making mostly fruit-sweetened muffins for her. I wondered what she would think and she loves it. In fact she told me it is her new favorite.
Grain-free Banana Nut Muffins
1/4 cup coconut flour
2 tablespoons arrowroot powder
1/4 teaspoon Celtic sea salt
1/2 teaspoon baking soda
3 large pastured eggs
1/4 cup melted coconut oil
1 cup ripe banana (about 3)
10 pitted dates
1 cup raw pecans pieces
Preheat oven to 350. Line 12 muffin cups with paper liners.
In a small bowl, combine coconut flour, arrowroot powder, salt, and baking soda. In the food processor, blend dates and bananas. Pulse in coconut oil and eggs, pulse in the dry ingredients, and finally pulse in the pecan pieces to combine.
Scoop 1/4 cup of batter into each muffin cup. I use a
Pampered Chef large scoop.
Bake for about 20 minutes until the muffins are golden and the centers spring back when touched. Let the muffins cool completely in the pan. Enjoy!