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.


These muffins are relatively guilt free, and perfect for munching during a rainy Saturday movie marathon.  Oats, low-fat yogurt, and Splenda help alleviate any guilt over a lazy afternoon of musicals and muffins.


Peanut Butter and Banana Muffins with Oats and Chocolate Chips



1 1/2 cups unbleached all-purpose flour
1 cup Quaker oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp canola oil
1/4 cup and 2 tbs Splenda brown sugar blend
2 large organic eggs
2 organic bananas, mashed
4 tbsp creamy organic peanut butter
1 6oz container of low-fat vanilla yogurt
1 cup of milk chocolate chips

How I Made Them:

Preheat the oven to 375 degrees.  Line a muffin tin with festive paper liners.

Combine the flour, oats, baking soda, baking powder, and salt in a large mixing bowl (a fork works nicely to sift it all together). In a smaller bowl, combine the bananas, oil, eggs, brown sugar, and peanut butter.  Mix well until there are no large chunks of banana or peanut butter.

Use a spatula to mix the wet ingredients with the dry. When thoroughly combined, fold in the chocolate chips. Fill the muffin cups 3/4 full and bake for 18 minutes or until a cake tester comes out clean.

How They Turned Out:

Yummy and moist (even though the oats were a little past their sell-by date). Perfect with cold milk or a cup of black tea. This batch made 15 muffins, which is an odd number. They baked up perfectly, so I wouldn’t overfill the cups — maybe stretch it to 18.

These muffins are perfect for breakfast, or to take to the office to share during a staff meeting.


½ cup organic vanilla yogurt
½ cup walnut oil
1 cup organic sugar
3 very ripe organic bananas, mashed
2 cage free, vegetarian fed chicken eggs
1 tsp organic vanilla
2 cups Bob’s Red Mill organic whole wheat flour
1 tsp baking soda
½ tsp salt
2 cups Guittard chocolate chips (Guittard is committed to sustainable and ethical cocoa farming.)

How I made them:

Preheat the oven to 350 degrees. Prepare one 12-muffin tin and one 6-muffin tin with paper wrappers.

Sift the flour, baking soda, and salt together in a medium sized bowl; set aside.

Combine the remaining ingredients, except the chocolate chips, until smooth. Add the dry ingredients in batches, stirring to combine well.  When the batter is thoroughly combined, fold in the chocolate chips.

Fill the muffin cups 3/4 full. Bake for 40 minutes or until a cake-tester comes out clean. Serve warm.

How they turned out:

Moist and yummy. I took them to work, and there were none left at the end of the day, so I’m thinking they were a hit.