26 and Counting
You can never have too many side dish recipes, so give 26 and Counting a try. This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe serves 7 and costs 83 cents per serving. One portion of this dish contains roughly 4g of protein, 13g of fat, and a total of 262 calories. Head to the store and pick up vanillan extract, walnuts, bananas, and a few other things to make it today. 133 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes about 25 minutes. It is brought to you by Mangia Blog. With a spoonacular score of 41%, this dish is solid. Ten Years and Counting: Anniversary Chicken with Saffron and Preserved Lemon, Gluten Free 101: “Breakfast in Minute Casserole” (okay, so it’s more like an hour…but who’s counting when there’s cheese and ham involved?), and Vanilla Cupcake – The Ultimate Vanilla Cupcake Test Baked by 50 Bakers and Counting are very similar to this recipe.
Servings: 7
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
1 t. baking powder
½ t. baking soda
3 very ripe bananas, mashed
3 T. melted coconut oil
¾ c. coconut sugar
¾ c. quinoa flour blend (you could also use gf all-purpose flour or almond flour)
¼ c. unsweetened cocoa powder
1 t. pure vanilla extract
½ c. chopped walnuts
Equipment:
muffin tray
bowl
oven
toothpicks
Cooking instruction summary:
Preheat the oven to 350 degrees F. Line a muffin tin w/ baking cups.In a large bowl, combine the bananas, coconut milk, coconut oil, vanilla and sugar.Stir in the flour, cocoa powder,baking soda, and baking powder until combined.Fold in the walnuts.Pour the batter evenly into each muffin cup, about ¾ of the way full for each cup.Bake for 15 to 20 minutes, or until a toothpick inserted into each muffin comes out clean.
Step by step:
1. Preheat the oven to 350 degrees F. Line a muffin tin w/ baking cups.In a large bowl, combine the bananas, coconut milk, coconut oil, vanilla and sugar.Stir in the flour, cocoa powder,baking soda, and baking powder until combined.Fold in the walnuts.
2. Pour the batter evenly into each muffin cup, about ¾ of the way full for each cup.
3. Bake for 15 to 20 minutes, or until a toothpick inserted into each muffin comes out clean.
Nutrition Information:
covered percent of daily need
