My family came to visit me this past week, and of course we cooked a lot of good food! Besides cooking, we ventured to Fredericksburg and San Antonio, Texas. Fredericksburg is an
American Viticultural Area that is nestled into the bigger Texas Hill Country AVA. It’s a cool German-style town with lots of wineries and shops within the historic area of the town.
Then onto San Antonio we saw one of the most significant landmarks in American history, the Alamo. After walking around it’s grounds we went to the River Walk, which is a walking path along the river in the heart of San Antonio, which is lined with restaurants, hotels, and shops. It feels like a jungle oasis in the middle of the city because of the tree-lined paths and unique structures that are constantly changing with every twist of the sidewalk. We also went to San Fernando Cathedral, founded in 1731 and is currently still in use.
|Ducks by the River Walk|
|San Fernando Cathedral|
One thing we made was a grain-free muffin because my mom wanted to taste a grain-free baked good. I had made a version 1.0 of the following recipe, which initially was not sweet enough, the banana flavor and chocolates were not pronounced enough, and the all coconut flour base was too stiff. From a suggestion on my Chow Bella Facebook page that bananas and almond meal taste really good together, I mixed both the coconut flour and almond meal, which made a creamy texture in this new version. I didn’t add any sweetener other than what was in the chocolate chips because I wanted the primary sweetness to come from the bananas and not a bunch of honey or maple syrup. The extra banana made the flavor more pronounced plus they added to the creamy texture of the new version. Of course, the added chocolate chips enhance the chocolate flavor, which was bland with just the cocoa powder. These were really great to take in the cooler for a snack or quick breakfast. I called these Brownie Muffins because they are sort of a hybrid. They have a light chocolate flavor like a chocolate muffin and are muffin-shaped, but are a little fudgy like a brownie. These really hit the spot if you have a brownie craving, and luckily they are individually portioned so you don’t eat too much like you might if you cut them from a pan!
Double Chocolate Banana Nut Brownie Muffins
1/4 cup sifted coconut flour
1/4 cup almond meal
3 tbsp unsweetened cocoa powder, sifted
1 tsp ground cinnamon
1/2 tsp aluminum-free baking powder
1/4 tsp salt
3 large eggs
3 medium ripe bananas, mashed
1/4 cup melted coconut oil, cooled slightly
1 tsp pure vanilla extract
1/2 cup dark chocolate chips or chunks, chopped into fine chunks (save a few whole chips to the side to garnish the top)
1/2 cup chopped walnuts (save a few tablespoons to garnish the top of the muffins)
melted coconut oil, for greasing, unless you use silicon baking cups
1. Preheat the oven to 350 degrees F.
2. In a medium bowl, blend the sifted coconut flour, almond meal, cocoa powder, cinnamon, baking powder, and salt; set aside.
3. In another medium bowl, beat the eggs then add the mashed banana, coconut oil, and vanilla until smooth.
4. Combine the wet into the dry ingredients and stir together until completely combined. Fold in the chocolate pieces and nuts.
5. Pour the batter evenly between the 12 cups of a muffin pan. I used silicon muffin liners. If you don’t have these, coat each muffin cup with a little melted coconut oil. Top each muffin with a few pieces of reserved nuts and/or chocolate chips.
6. Bake for 20-22 min or until a pick inserted in the center comes out clean or with cooked crumbs. These are a bit more fudgy than standard muffins, so they will remain creamy in the middle and not become solid like muffins. Allow them to cool completely, then store in the refrigerator after 24 hours at room temperature.
- Servings per recipe: 12
- Per serving:
- Calories: 193.5
- Fat: 14 g
- Saturated fat: 7 g
- Cholesterol: 46.3 mg
- Sodium: 90.4 mg
- Carbohydrates: 16.7 g
- Fiber: 3.5 g
- Sugars: 8.6 g
- Protein: 3.8 g