Banana Muffins, Version 2 (with mini chocolate chips!)

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I’ve been making my banana muffin recipe for months now and have tweaked it a little bit over the months, resulting in a better muffin (I think).  Plus, I sometimes add chocolate chips to the muffins to make them more dessert-like.  Chocolate makes everything better.

Banana Muffins, Version 2

3 very ripe bananas

3 eggs

2 teaspoons of vanilla

3 tablespoons of coconut palm sugar (or 1 T of honey)

2 tablespoons of coconut oil (softened)

6 tablespoons of Flaxseed meal

2 cups of almond flour

1/2 teaspoon of salt

1 teaspoon of baking soda

1/4 cup of chopped walnuts

1/4 cup of mini chocolate chips (optional)

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Preheat oven to 350 degrees. Line your muffin pan with paper muffin liners.

Cream the bananas & eggs with a hand mixer in a large mixing bowl.  Mix in vanilla, coconut oil, & coconut sugar.

Add in almond flour, salt, flaxseed meal, and baking soda and mix well.  Mix in nuts & chocolate chips.

Spoon batter into the muffin cups, until mostly full.

Bake for about 30 minutes or until muffins are golden brown and a toothpick comes out clean.

Remove from oven and allow to cool.

Enjoy!

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Homemade Salsa

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I like to make my own salsa – it tastes so much fresher and more like something you’d find at a Mexican restaurant.  The store bought brands tend to taste too tomato saucy for my taste.  So here’s my recipe (adapted from Pioneer Woman’s original recipe).

Homemade Salsa

1 can of whole tomatoes

1 can of Rotel tomatoes (I use MILD) *drained of all liquid*

1/4 yellow onion, finely chopped

1/2 tsp minced garlic

1/4 tsp coconut sugar

1/4 tsp sea salt

1/4 tsp cumin

1/2 – 1 tsp lime juice (depending on your preference)

Combine whole tomatoes, Rotel (drained), onion, garlic, coconut sugar, salt, cumin, & lime juice in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Enjoy!

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