First Do No Harm

Banana Chocolate Chip Omega Muffins

1 cups Omegasentials (ground flax seed)
1 cup sifted coconut flour
1 tablespoon baking powder
1 tablespoon baking soda
teaspoon nutmeg
teaspoon ground cloves
1 teaspoon cinnamon
teaspoon ginger
teaspoon Celtic Sea Salt (fine ground)
2 teaspoons vanilla
  cup coconut milk
2 cups water
2 teaspoons Konjac flour
2 eggs (organic, free range)
2 cups organic bananas (or 2 cups)
2 Tbl NuStevia (or cup to 1 cup Erythritol, or to tsp Better Stevia)
cup coconut oil (melted)
1 cup Chocolate Chips (the dark, semi-sweet)

If you are making your own coconut milk from powder, try this: instead of 2 cups a water, use 2 cups and add one half cup of coconut milk powder and the konjac flour. Do this right before you add the wet ingredients to the mixture for mixing. Otherwise, use canned coconut milk and the two cups of water with konjac flour. Mix the went ingredients together.

Combine all the dry ingredients: Omegasentials/ground flax, coconut flour, salt, baking powder, baking powder, nutmeg, cinnamon, ginger, and cloves; set aside. Mix together (with a mixer on medium high) the wet ingredients, plus the eggs, bananas, and melted butter/coconut oil; and fold in the first dry ingredient mixture. Mix in the chocolate chips. We use Free Trade extra large milk chocolate chips, but you can use your favorites. Free Trade means that the workers earn a living wage and that no children have been sold into forced labor camps.

Grease muffin pans with a combination of lecithin and coconut oil. Nothing sticks to this combination.

Bake at 340 for about 20 - 25 minutes depending on the size of the muffin. If they are small, 20 minutes is about enough. If they are HUGE, sometimes 30 - 35 minutes is needed. When you press the tops and they bounce back, they're done.

Notes: If you are using NuStevia, do not believe the packaging when it says 4 tablespoons equals a cup of sugar. Maybe less than three equals a cup of sugar. This stuff is potent. I don't think they experimented much with recipes.

For every ounce of coconut flour, a recipe usually calls for one egg, because coconut flour has no gluten and the egg acts as the gluten. In this recipe we are using Konjac Flour as the gluten. It's sticky and holds everything in place.


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