Paleo Banana & Chocolate Chip Muffins (but I call them cupcakes)

I really enjoy treats, but I enjoy them more, when they are made from WHOLE ingredients. I've slowly made the move to consuming more Paleo desserts, and this banana muffin/cupcake is so moist and is a perfect replica of the regular "white flour" version....that I had to include it on my own blog.

I took this recipe straight from http://paleomg.com/banana-nut-chocolate-chip-muffins/

so, I give all the credit to Juli Bauer for her amazing Paleo blog. Go check it out!

Ingredients:

• 3 bananas, mashed with a fork

• 3 eggs, whisked

• ¼ cup maple syrup

• 1 teaspoon vanilla extract

• ½ cup smooth almond butter

• ¼ cup coconut flour

• ¼ teaspoon cinnamon

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• pinch of salt

• ½ cup chopped walnuts (I actually Omit these when I cook mine)

• ½ cup 72% Eating Evolved Baking Chocolate, chopped into pieces (or other chocolate chips you like)

INSTRUCTIONS:

1. Preheat oven to 350 degrees
2. Mash bananas in a large bowl. Add eggs, maple syrup, almond butter, and vanilla extract and mix together.
3. Then add coconut flour, cinnamon, baking soda and powder and a pinch of salt and mix well.
4. Lastly, fold in walnuts and chocolate chips.
5. Use an ice cream scoop to scoop batter into 9 cups of a silicone muffin pan.
6. Bake for 25 minutes. Let cool before removing from silicone pan.

Special thanks and credits given to: http://paleomg.com/banana-nut-chocolate-chip-muffins/

"Peanut Butter" and Jelly Ice Cream

Oh man, I was craving Ice Cream!! 

I started surfing the Paleomg.com website and stumbled upon this one! Holy LOOKS AMAZING!!! 

So here we go! I had to have it.

First off, this recipe called for Coconut Sugar. 

Hmmmm.....never have used it before. I needed to go find this ingredient and I did!

Well, I am pleasantly surprised by this "sugar".

It's amazing the type of ingredients I am finding by diving into the Paleo food world.

Ingredients:

2 (14 oz) cans of coconut milk
3/4 cup coconut sugar

1/2 cup sunflower seed butter

1/2 cup homemade jam

Instructions

1. Place two cans of coconut milk in a large bowl and whisk in coconut sugar until well mixed.
2. Pour coconut milk in to ice cream maker and follow ice cream maker directions. Once ice cream begins to churn and thicken, add sunflower seed butter and let fold into mixture.
3. Pour mixture into a bread pan (9×5) then pour in jam and use a knife to fold mixture around. Make sure not to over mix because you want those big chunks of jam to come out when you scoop it.
4. Place in freezer and freeze for 2-3 hours before scooping to help the ice cream not melt as quickly (sometimes it melts quicker coming straight from the ice cream maker)
5. Serve up, butter”peanut”cup.

Notes

Prep Time: 5 minutes
Ice Cream Mix Time: 10 Minutes
Freeze Time: 2-3 hours

Recipe courtesy of: http://paleomg.com/peanut-butter-and-jelly-ice-cream/
Go check out www.paleomg.com for more INCREDIBLE recipes.