Getting old is not for sissy. Thankfully, I’m no sissy even when it means learning to avoid foods that cause inflammation, like refined carbohydrates and sugar. Sugar — sweet, sweet sugar — is apparently bad for my knees.
So began the adventure to transform my lovely, yummy way of eating into something that is kinder to my joints. I’d already given up artificial sweetener, and substituting Stevia seems to be acceptable to my tongue. Giving up wheat and corn is less acceptable, but doable. Until you’ve had your 26th scrambled egg muffin for breakfast and you would do almost anything for a waffle.
So this morning, I decided to give coconut flour a try. I bought it a while ago but just didn’t believe it would be good for baking. Turns out it works.
4 mashed ripe bananas
3 cage free brown eggs
1/4 cup unsalted butter, melted and cooled
1/2 cup organic, no sugar added peanut butter
1 tsp vanilla
1/2 cup coconut flour
1 tbs cinnamon
1 tsp baking powder
1 tsp baking soda
pinch of salt
1/2 cup of dark chocolate chips
How I Made Them
Preheat the oven to 350 degrees. Line a muffin tin (12) with paper liners. Use 2 if the liners are thin — these are oily muffins.
Combine the mashed bananas, eggs, vanilla, and melted (and cooled) butter. Then, mix in the peanut butter until it’s all thoroughly blended. Add the dry ingredients and stir until it’s all blended, then fold in the chocolate chips.
Spoon the muffin batter into the muffin tins, filling each about 3/4 full. Bake for 15-18 minutes or until a cake tester comes away clean.
How They Turned Out
These muffins are not homemade cinnamon rolls with cream cheese icing, but they’re good enough with coffee on the way out the door. Just 9g of sugar (compared to the usual muffin’s 30+ grams of sugar), so they won’t anger my knees.