Chocolate Pancake Muffins
Author: Starlene Stewart @ GAPS Diet Journey
Serves: 12
- 1 cup mashed banana (238 gm)
- 1 cup shredded yellow crookneck squash (136 gm)
- 3 large whole eggs (160 gm)
- 1 T. vanilla extract (13 gm)
- ¼ cup coconut flour, packed (45 gm)
- 4 T. cocoa powder (2o gm)
- ½ t. ground cinnamon
- ¼ t. ground cloves
- ½ t. baking soda
- ¼ t. sea salt
- 1 t. vinegar
- ¼ c. black walnuts (38 gm)
- Preheat oven to 325°F.
- Grease and flour tins, or use silicone inserts (my favorite).
- Mash bananas, measure and add to bowl.
- Shred squash, measure and add to bowl.
- Add eggs, vanilla, coconut flour, cinnamon, cloves, baking soda and salt to bowl.
- Mix using a hand mixer or whisk.
- Add vinegar and nuts.
- Mix quickly by hand.
- Add equal portions to muffin tins.
- Bake 25 minutes.
Serving size: 1 Calories: 80 Fat: 4 Saturated fat: 1 Trans fat: 0 Carbohydrates: 8 Sugar: 2 Sodium: 176 Fiber: 3 Protein: 3 Cholesterol: 46
Recipe by GAPS Diet Journey at https://gapsdietjourney.com/2016/05/chocolate-pancake-muffins/
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