St. Patrick’s Day Flourless Cinnamon Raisin Muffins

These muffins are kinda magical. They have the power and capability to turn a beautiful mossy green on their own, which is perfect for St. Patrick’s Day. The green is not mold or anything bad, and does not affect the flavor or nutrient profile either. It’s purely a natural chemical reaction.

So, here’s the deal: sunflower seeds contain chlorophyll — also known as chlorogenic acid. This acid reacts with baking soda (or baking powder) once heated and cooled, and turns green. It’s a natural phenomenon, but can be startling if you don’t know it’s coming!

If you want to make these muffins during other times of year and don’t want the green color, feel free to swap the sunflower seed butter for almond or cashew butter instead. Alternatively, if you still want to use sunflower seed butter, you can reduce the amount of baking soda to 1/2 tsp and up the apple cider vinegar to 1 tsp (lemon juice works as an alternative too). This will negate the green color.

Meanwhile, catch me making this recipe on Friday, March 16 between 3-4 p.m. PST on KATU Afternoon Live! Watch the replay of my segment HERE.

Cheers and enjoy!

Inspired by this recipe.

Ingredients:

  • 3/4 cup unsweetened sunflower seed butter (I used this brand)
  • 2 eggs, preferably pasture-raised
  • 3 Tbsp full-fat coconut milk
  • 1/4 cup melted coconut oil, grass-fed butter or ghee, plus extra for greasing muffin tin
  • 2 tsp pure vanilla extract
  • 3/4 tsp apple cider vinegar
  • 2-3 Tbsp raw honey or maple syrup, or more if you want it sweeter
  • 1 tsp baking soda
  • 1.5 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/2 cup raisins (make sure there’s no sugar added)

Directions:

  1. Preheat oven to 350 degrees F. Grease muffin tins with a little melted butter or other fat of choice and set aside. Alternatively, you can line with parchment paper liners, if preferred.
  2. In a small dish, mix together the baking soda, cinnamon and sea salt. Set aside.
  3. In a separate large bowl, whisk together the 1/4 cup of melted butter, ghee or coconut oil, sunflower seed butter, honey, vanilla, eggs, apple cider vinegar, and coconut milk until smooth.
  4. Next, whisk the dry ingredients into the wet. Once mixed, fold in the raisins.
  5. Fill each muffin compartment with about 2-3 Tbsp of batter. Be sure not to fill any more than 3/4 of the way full.
  6. Bake for 12-15 minutes in the preheated oven or until a toothpick inserted in the center of the muffins comes out clean.
  7. Carefully remove muffins from tin and cool on a wire rack. Muffins will turn green once cooled and will deepen in color after a couple hours.

Yields: 9-10 muffins

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Chocolate Banana Walnut Bites

We had a snow day yesterday and it gave me the opportunity to experiment with the green banana flour I bought a few weeks ago. I’ve known about green banana flour for a while, but kept forgetting to order some. Then, I conveniently stumbled upon it at the grocery store. Score!

So far, I am pretty impressed with the flour. It worked well in this recipe and did not yield a strong or sweet banana flavor. It’s actually rather subtle. All in all, the bites turned out intensely chocolatey, subtly sweet, and slightly crunchy. In addition to the wonderful flavor, you get a dose of antioxidants, healthy fats, and resistant starch in these decadent bites. Perfect little treat.

Also, if you’re wondering, resistant starch actually, “resists digestion” and feeds the healthy bacteria in the gut. This can lead to improved blood fats, better insulin sensitivity, increased satiety, improved digestion, and more. Cold cooked white potatoes, fresh green bananas, and green plantains are other great sources. If you want to learn more about resistant starch, visit HERE.

Cheers and enjoy!

Ingredients:

  • 1/2 cup green banana flour (find HERE)
  • 1/4 cup cacao or cocoa powder
  • 3-4 Tbsp cacao nibs
  • Pinch of sea salt
  • 1/4 cup coconut oil, melted
  • 1 tsp pure vanilla extract
  • 1/2 cup raw walnuts, preferably sprouted
  • 4 large medjool dates, pitted

*Note: if you want these sweeter, you can add a little maple syrup, raw honey, or another 1-2 pitted medjool dates

Directions:

  1. Combine all the ingredients except the cacao nibs in the food processor. Process until mixture is well blended and clumps together.
  2. Add the cacao nibs and pulse a few times to incorporate.
  3. With hands, roll mixture into tablespoon-size balls and place in the refrigerator to set for 10-20 minutes.
  4. Store any leftovers in the refrigerator.

Yields: ~15 bites