Banana Flour Chocolate Banana Muffins and A Farewell

Well, it’s currently 1:13am in the morning and in a few short hours I will be on my flight to Thailand! Words can’t even describe how I felt/feel/will feel. Sorry for the dramatics, but I think this year abroad is bound be a life-changer for me.

However this brings me to a topic that I am not too happy about… the future status of this blog. No worries, this blog will still be up for those who need some recipe ideas. I don’t plan to ever take it down. It’s cringe-worthy, yet kinda cool to go back and read my posts from 5 years ago. (Yes, 5!) In an odd way, this blog has been a record of my college years. For those of you who have followed this blog, a big shout out and thank you to you!

Unfortunately, I’ll be unable to continue this blog for long in Thailand as I will not have a kitchen in my new home 😦 So, for the next few weeks, I’ll post recipes I’ve been meaning to. After that, it’s only if I have the opportunity to cook.

If you would like to know about my adventures in Thailand, feel free to follow my new blog, Teach. Eat. Travel. Repeat. I would love to share my journey with you!

For my last post, I wanted to write about this awesome new flour I’ve discovered- banana flour! It’s grain-free, paleo, and no,  it does not make your food taste banana-y.

Well, for this recipe it does because I used the flour to make banana chocolate muffins. So good. I can’t even…

Eat one for me while I’m away! 😉

Banana Flour Chocolate Banana Muffins

Ingredients:

1/2 cup banana flour

3 tbsp cacao powder 

2 tbsp honey

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

1/4 tsp baking soda

3/4 cup mashed banana

1/2 tsp vanilla extract

1 pinch stevia extract powder

1 egg

Optional- Chocolate chips

Directions:

Preheat oven to 350. Mix all ingredients together in a food processor. Pour batter into a greased muffin tin. Bake for 25 minutes. Let cool before eating.

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Chocolate Avocado Muffins/Cupcakes (Paleo)

I don’t know if it’s just me, but baked avocados kinda have a weird taste. Luckily, I’ve learned the secret to using them in a baked good. Wait a few hours (or even the next day) before digging in! Not only does all traces of avocado disappear, but the baked good gets a super rich, chocolatey taste and stays nice and moist!

Score!   

So, I usually make these chocolate muffins/cupcakes early in the morning (to have that night) or at night (to have the next day). They are so worth the wait!

Ingredients:

1 ripe avocado

2 eggs

1/3 cup applesauce

1/4 cup honey

6 tbsp almond milk

1/2 tsp vanilla

1/3 cup coconut flour

1/4 cup cocoa powder

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. salt

1/8 tsp stevia

Optional: chocolate chips

Directions:

Preheat oven to 375 degrees and spray oil over muffin tins.

In a food processor, blend together the avocado, eggs, applesauce, honey, milk, and vanilla. Add and blend in coconut flour, coca powder, baking soda, baking powder, cinnamon, salt and stevia. Stir in chocolate chips, if using. Pour into muffin tins and bake for 20 minutes.

Let cool completely (to get rid of slight avocado-y taste). These taste even better the next day!