banana pecan breakfast muffins

I have been away. From my computer, I mean. I miss sharing recipes and projects here, but I have just been so busy that I haven’t really had the time. I began working again outside the home back in October, and though I am thankful for the additional financial support and benefits the job offers, I am struggling to accept that I am being required to set aside the things I feel I am meant to be doing. I know that nothing is permanent, and this is a necessary phase in my life, but sadness and self-doubt have been frequent companions.

That said, all I can do right now is embrace the situation. I am doing my best to be fully present, not only when I get to be home with my kids or doing something else I enjoy, but also while I am working and would rather be someplace else. There is no benefit to feeling regretful, to doubting the validity of past decisions. There is only now.

I know there is a balance, and I will find it.

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I haven’t been doing breakfast very well lately. Before leaving for work I sometimes have enough time to make my usual smoothie, but that has been becoming less and less frequent. One of these will be perfect to grab as I go, and Lu helped make them, so there’s a little love in there (and probably a little spit from when he licked the spoon, but love kills germs, right?).

This recipe is Paleo; free of gluten, grains, dairy and sugar. Oh yeah, and they’re super yummy.

INGREDIENTS:

  • ripe bananas, mashed, 2 1/2 cups (about 4)
  • organic, free-range eggs, 4
  • almond butter, 1/2 cup
  • coconut oil, 4 tablespoons
  • vanilla extract, 2 teaspoons
  • raw, local honey, 1 tablespoon
  • coconut flour, 2/3 cup
  • flax seed meal, 1 tablespoon
  • ground cinnamon, 1 teaspoon
  • fine sea salt, 1/4 teaspoon,
  • baking powder, 1 teaspoon
  • aluminum-free baking soda, 1 teaspoon
  • pecans, coarsely chopped, 1 cup

METHOD:

  1. Beat the eggs and place them in the bowl of a stand-mixer along with the bananas, almond butter, coconut oil, vanilla and honey. Mix well at medium-high speed.
  2. In a separate bowl combine the coconut flour, flax seed meal, cinnamon, salt, baking powder and soda.
  3. Slowly mix the dry ingredients into the banana mixture, scraping down the sides of the bowl until smooth.
  4. Stir in the pecans.
  5. Line a muffin pan with 12 paper muffin cups, and divide the batter evenly between them.
  6. Bake at 350 degrees for 30 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
  7. Allow the muffins to cool completely before serving.

paleo banana pecan muffins

Do you know what you are?
You are a manuscript oƒ a divine letter.
You are a mirror reflecting a noble face. 
This universe is not outside of you. 
Look inside yourself;
everything that you want, 
you are already that.
–Rumi

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