I am a big Against All Grain fan and have all of Danielle’s books. My favorite book is her first one, my pages show the wear of me using it so much. You can check out her cookbooks here. All of her recipes are gluten and dairy-free, she doesn’t use any processed sugars, she sticks to maple syrup and honey which I love.
I really enjoy her banana muffins but I am trying to cut out sugar so I replaced a couple of her ingredients and I really love how they came out.
I use ChocZero Chocolate Chips and ChocZero Maple Syrup to replace the honey. You can purchase your ChocZero items here and get 10% off when you use coupon code GLUTENANDDAIRYFREELIFE at checkout. My husband really likes the syrup and he can eat anything he wants so that says something :o)
You can go here to see the original Against All Grain recipe.
4 medium eggs, room temperature
2 tablespoons Choc Zero Maple Syrup
1 teaspoon Vanilla
2 tablespoons coconut oil, softened
½ teaspoon apple cider vinegar
½ cup coconut flour
¼ cup blanched almond flour
½ teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
3 overly ripe medium-sized bananas (we’re talking big brown spots)
¼ cup almond milk
¼ cup ChocZero chocolate chips
- Preheat your oven to 350 degrees.
Using a paddle attachment in a stand mixer, cream together the coconut oil, honey, and vanilla until it is light and fluffy.
Add your eggs one at a time, mixing well after each one. Add in the apple cider vinegar.
In a separate bowl, combine the flours, cinnamon, baking soda, and salt.
Slowly incorporate the dry ingredients into the wet ingredients, scraping down the sides of the bowl if necessary.
Mash the bananas and the milk in a bowl until it has reached a similar consistency to baby food. Fold the banana mixture into the batter and the chocolate chips if you’re using them.
Spoon the batter into muffin tins lined with cute parchment squares. Fill to about ¾ full.
For the streusel topping, chop the pecans, ChocZero Maple Syrup, and cinnamon in a blender or food processor until finely chopped. Mix in the chocolate chips, then sprinkle the mixture over the muffins.
Bake for 15-20 minutes, until the tops have browned lightly and a toothpick comes out clean.
I like the store anything made with coconut flour in the fridge for 3-4 days or the freezer for 3-4 months.