When it comes to Paleo baked treats, I admit it. I was a full-on hater. Texture, taste, mouthfeel - you name the criteria, these creations never measured up, it seemed to me.  I’d never made any, and my reaction to the many samples I’ve tried was overwhelming desire to spit that shit out. (Gym members whose treats I have tried:  of course I’m not talking about yours.) Sometimes I got viciously angry at these baked goods for pretending to be something they’re not. I lashed out.  But Rickke mentioned a muffin inspired by pineapple upside-down cake, and I got interested. Then he brought me one, and I changed my mind about Paleo baking. Dude claims not to be much of a baker, but he nailed these. I never improvise when baking, but he’s clearly got that talent in spades.  He also sent excellent instructions, complete with specific equipment notes. These have a lovely texture, are not too sweet, and smell terrific. Thanks for sharing your awesome creation, Rickke! Rickke’s Pineapple Right-Side-Up Banana Nut Muffins  Ingredients - 1 1/2 cups coconut flour  - 1 cup blanched almond flour - 1/2 teaspoon unrefined sea salt - 1 teaspoon baking soda - 3 teaspoons ground cinnamon - 2 cups full-fat coconut milk  - 1/2 cup honey, divided - 1 dozen eggs, beaten - 4 teaspoons vanilla extract - 1/4 cup coconut oil - 12 pineapple rings, about 1/2-inch thick (canned in water, not sugar - this will be 2 cans) - 3-4 extra ripe large bananas - 2 cups walnut pieces Equipment Large non-stick muffin pan Blender Directions Preheat oven to 350 degrees Fahrenheit. Whisk coconut flour, almond flour, baking soda and unrefined sea salt together.   Empty the water from 2 cans of pineapple rings (make sure it’s not pineapple rings in sugar) into a blender with 3-4 ripe bananas. Blend until smooth.  Beat in banana puree, walnut pieces, coconut milk, 1/4 cup honey, 12 beaten eggs and vanilla and continue to beat them together until no clumps remain. Melt coconut oil and remaining 1/4 cup of honey in a 12-inch cast iron skillet over moderately high heat whisking together.  Put 2 teaspoons of coconut oil / honey mixture along with 1 pineapple ring in the bottom of each muffin slot  Pour muffin batter over pineapple filling each muffin slot to the top Bake at 350 degrees Fahrenheit for about 30 minutes.  Let cool for 5 minutes and enjoy! Best eaten when warm! Yield: about 12 large muffins.

When it comes to Paleo baked treats, I admit it. I was a full-on hater.

Texture, taste, mouthfeel - you name the criteria, these creations never measured up, it seemed to me. 

I’d never made any, and my reaction to the many samples I’ve tried was overwhelming desire to spit that shit out. (Gym members whose treats I have tried:  of course I’m not talking about yours.) Sometimes I got viciously angry at these baked goods for pretending to be something they’re not. I lashed out. 

But Rickke mentioned a muffin inspired by pineapple upside-down cake, and I got interested. Then he brought me one, and I changed my mind about Paleo baking.

Dude claims not to be much of a baker, but he nailed these. I never improvise when baking, but he’s clearly got that talent in spades.  He also sent excellent instructions, complete with specific equipment notes.

These have a lovely texture, are not too sweet, and smell terrific. Thanks for sharing your awesome creation, Rickke!

Rickke’s Pineapple Right-Side-Up Banana Nut Muffins 

Ingredients

  • - 1 1/2 cups coconut flour 
  • - 1 cup blanched almond flour
  • - 1/2 teaspoon unrefined sea salt
  • - 1 teaspoon baking soda
  • - 3 teaspoons ground cinnamon
  • - 2 cups full-fat coconut milk 
  • - 1/2 cup honey, divided
  • - 1 dozen eggs, beaten
  • - 4 teaspoons vanilla extract
  • - 1/4 cup coconut oil
  • - 12 pineapple rings, about 1/2-inch thick (canned in water, not sugar - this will be 2 cans)
  • - 3-4 extra ripe large bananas
  • - 2 cups walnut pieces
Equipment

Blender

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Whisk coconut flour, almond flour, baking soda and unrefined sea salt together.  
  3. Empty the water from 2 cans of pineapple rings (make sure it’s not pineapple rings in sugar) into a blender with 3-4 ripe bananas. Blend until smooth. 
  4. Beat in banana puree, walnut pieces, coconut milk, 1/4 cup honey, 12 beaten eggs and vanilla and continue to beat them together until no clumps remain.
  5. Melt coconut oil and remaining 1/4 cup of honey in a 12-inch cast iron skillet over moderately high heat whisking together. 
  6. Put 2 teaspoons of coconut oil / honey mixture along with 1 pineapple ring in the bottom of each muffin slot 
  7. Pour muffin batter over pineapple filling each muffin slot to the top
  8. Bake at 350 degrees Fahrenheit for about 30 minutes. 
  9. Let cool for 5 minutes and enjoy! Best eaten when warm!

Yield: about 12 large muffins.

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  1. thedailypaleo posted this