It’s been a long time since I’ve made anything SCD related, let alone posted a recipe. Since being pregnant, the only thing I’ve wanted (and only thing that kept me from getting sick in the mornings!) was good old fashion flour and bread! Luckily, being pregnant virtually makes all of your UC symptoms go away, at least in my case, so I’ve been fortunate enough to be able to have a regular diet during this pregnancy. It seems that most auto-immune diseases improve while pregnant. Too bad you can’t, and probably don’t want to be, pregnant all the time!
I want to start easing back onto the SCD before giving birth, so I took this rainy day today to make a batch of my favorite almond flour banana muffins. Oddly, the thought/smell/taste of almond flour during my first trimester made me sick to my stomach, so I haven’t had them in months.
Beware though, these little guys are really yummy and it’s easy to eat 2 or 3 in one sitting. While almonds are packed with good fat, they’re also packed with A LOT more calories than your typical wheat flour. There’s roughly 257 calories in each one of these, but paired with one mini frittata in the morning makes for a very quick, nutritious breakfast!
Ingredients (yields 14 muffins)
4 tablespoons of melted butter or canola oil
1/2 cup of honey
1/4 cup SCD plain yogurt (or if you’re not on SCD, sour cream will do)
3 eggs beaten
1 tsp pure vanilla extract
3 over ripe bananas
1 teaspoon of baking soda
3/4 teaspoon of salt
1/2 tsp cinnamon
3 1/4 cups of nut flour (my favorite is almond, but walnut tastes good too)
1 cup of blueberries or other fruit you have on hand (frozen works well too)
1 cup of semi-sweet chocolate chips (if you’re not on SCD, but simply doing Gluten free)
1/2 cup of walnuts
Preheat oven to 300°
Beat eggs in the bowl of a mixer, then slowly add the melted butter while mixer is still going. Add all of the wet ingredients and mix until semi-smooth. Add the remaining dry ingredients slowly until well incorporated. If adding fruit or nuts, mix in at the very end by hand.
Pour mixture into prepared muffin tins (either greased or lined) and bake for 30-35 minutes.
If you notice your muffins browning in the last 5-10 minutes (which nut flour tends to do), reduce the oven by 5-10° and continue baking until a toothpick comes out clean when inserted in the center.
I keep half of these in the freezer and bring one out at a time in the mornings. You can put them in the microwave on defrost for about a minute and they’ll come out nice and warm. You can store the other half in the fridge for about a week.