Comments on: This for That ~ Banana Blueberry Muffins

By: Paleo School Lunch Ideas | Whole Food. Real Food. Good Food.

Paleo School Lunch Ideas | Whole Food. Real Food. Good Food. — Fri, 11 Apr 2014 12:39:03 +0000

[…] free pepperoni (Applegate Farms), organic apples, organic blackberries, organic cucumbers, banana blueberry muffin, pistachios and Enjoy Life Semi-Sweet Chocolate […]

By: Anonymous

Anonymous — Tue, 30 Apr 2013 01:29:28 +0000

I posted a reply yesterday and now I don’t see it so I’m posting again. I used the dates and instead of almond flour. I used 1 cup coconut flour and 1 c gluten free all purpose flour, with 10 eggs. Worked out fine,

By: Anonymous

Anonymous — Sun, 28 Apr 2013 16:48:38 +0000

Finally got to try this. I used the dates. I used 1 c. Coconut flour and 1 c all purpose gluten free flour and 10 eggs. Using the food processor didn’t work as with 10 eggs it starting spewing. I transferred it to the blender to purée it. Wasn’t sure how the consistency would be but once I mixed it with the dry ingredients, it was fine. I took photos if you won’t to see the consistency of the batter. They were really good.

By: Anonymous

Anonymous — Wed, 10 Apr 2013 15:28:07 +0000

Thanks- Stay tuned…
Loved the beef ragu!

By: jhornbecker

jhornbecker — Tue, 09 Apr 2013 16:29:16 +0000

Hi Lisa! You don’t want to leave the dates out b/c they are what sweetens the muffin. Instead of leaving them out, I would replace them with something else. Generally, any dried fruit can be substituted for any other dried fruit in baking recipes. As long as the fruit is cut up, sliced or chopped according to the original recipe instructions, any dried fruit can replace any other.

By: Lisa

Lisa — Mon, 08 Apr 2013 23:05:45 +0000

Is there something I can replace the dates with or can I leave them out?

By: Sam

Sam — Tue, 02 Apr 2013 23:28:00 +0000

Julie,
I just made your Banana Chocolate Chip Muffins, and they were really great. Way better than packaged. I had some presentation problems (they were so yummy they fell apart), but the recipe is fantastic!

Sam

By: jhornbecker

jhornbecker — Thu, 21 Mar 2013 15:05:58 +0000

Hi Lisa! You can make these muffins with coconut flour and tapioca flour (1 cup coconut flour and 1 cup tapioca flour). You need to use 5 eggs for every 1/2 cup of coconut flour you use. So you would need to use 10 eggs instead of the 3 eggs the recipe calls for. I know this sounds like a lot of eggs, but as a general rule, you need to add approximately 4-6 eggs for every ½ cup of coconut flour you use because the fiber greatly absorbs liquid. I have not tried this so I am suggesting 5 eggs for every 1/2 cup of almond flour you use. Let me know how they turn out!

Here is some info on Coconut Flour from http://www.wildernessfamilynaturals.com:
Coconut flour is naturally low in digestible carbohydrates and contains no gluten. It has less carbohydrates than soy or nut flours, but is high in fiber and a good source of protein. Coconut flour is 4 times higher in fiber than oat bran, 2 times higher in fiber than wheat bran, and 3 times higher in fiber than ground flaxseed. Coconut flour also contains more protein than white, rye flour or cornmeal. It has as much protein as buckwheat or whole wheat flours. Breads made with coconut flour are light and soft and have a wonderful taste and texture.

According to Purcell Mountain Farms, tapioca flour is gluten-free, dairy-free, wheat-free and low-protein, which makes it a good choice for many restricted diets.

By: Lisa Collier

Lisa Collier — Thu, 21 Mar 2013 14:36:22 +0000

I’m allergic to almonds. What other flour could be used in this recipe? Thanks

By: MoM

MoM — Wed, 06 Mar 2013 19:24:11 +0000

I love the photography!!! Super research. I’ll bet they are really delicious:)