Banana Blueberry Muffins

Prep Time
20 minutes

Prep Notes
Heat oven to 350. Grease or line a 12 cup muffin tin with paper liners.

Cooking Time
30 minutes

12 muffins

3 eggs
3 bananas
2 tbsp coconut oil, melted
1 tbsp honey
2 tsp vanilla
1/2 c. coconut flour, sifted
1/4 c. ground almonds
2 tbsp gelatin (Great Lakes - green can)
1 tsp baking soda
1/8 tsp sea salt
1/2 c. blueberries

1. Beat bananas, eggs, coconut oil and vanilla in mixing bowl on medium speed.
2. Mix dry ingredients together and add to mixer bowl. Beat just until combined, scraping the bowl as necessary.
3. Gently fold in blueberries.
4. Divide the batter between the muffin cups and bake for 20-30 minutes or until tester comes out clean.
5. Print Recipe

Pecan Pumpkin "Cheese" Cake

Prep Time
3 hours (30 minutes active)

Prep Notes
Line the bottom of a 7" springform pan with wax paper.

10 servings


½ cup ground pecans
½ cup ground almonds
¼ cup almond butter
2 tbsp. coconut butter
1 tbsp. honey
pinch pink Himalayan salt

1 cup raw cashews, soaked for 2hours
2 tbsp. coconut oil, melted
1 + ¼ cup canned pumpkin puree
½  cup maple syrup
¼ cup canned full fat coconut milk
1 tbsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground ginger
¼ tsp. ground cloves
2 tbsp. lemon juice
2 tbsp. nutritional yeast, optional
2 tsp. vanilla extract
½ tsp. pink himalayan salt

1. Soften almond and coconut butter in the microwave for 20 seconds, stir in honey and add ground nuts and salt.
2. Spread mixture in the prepared pan and press down with a spoon.
3. Drain and rinse cashews. Place in food processor and pulse several times until broken down.
4. Add remaining ingredients and process until smooth.
5. Pour filling over crust and smooth it out into an even layer. Freeze for 3-4 hours.
6. Remove ring of the spring form pan and arrange pecan halves as desired. Sprinkle maple sugar over top.

Notes from Lisa
Store in fridge until ready to serve.
Slice, top with dairy-free whipped cream, serve and enjoy!

Adapted from: Juli Bauer - PaleOMG

Strawberry Banana Cookies

Prep Time
10 minutes

Prep Notes
Preheat oven to 350.

Cooking Time
20 minutes


3 large eggs
2 ripe bananas
1/8 c. honey
1/4 c. strawberry sauce
1/4 c. coconut oil, melted
1/3 c. coconut flour, sifted
2 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp baking soda
1/4 tsp sea salt
1 c. shredded coconut

1. Beat eggs, bananas and honey in a stand mixer on medium speed.
2. Add strawberry sauce, coconut oil and vanilla and mix on low just until incorporated.
3. Mix the dry ingredients together and add to mixer.
4. Mix on low then increase speed to medium just until incorporated.
5. Fold in coconut and drop by spoonful on lined cookie sheet.
6. Bake for 15 - 20 minutes, just until slightly firm when pressed in the middle.
7. Transfer to a wire rack, let cool then store in an airtight container.

Notes from Lisa
I kept a few on the counter for up to four days and they were ok. I also put a few in the fridge to keep them longer and they will stiffen up a bit...they are pretty soft otherwise.
When I created this recipe, I was avoiding starch but adding a tablespoon or so of arrowroot starch may help firm them up.