A sweet treat without the sugar, gluten, dairy, eggs or nuts. Paleo, AIP, and Vegan Friendly.
It's Saturday afternoon and we just got blasted in the Ohio Snowbelt with a winter storm that left me not wanting to go outside at all. Snow covered ice...no thank you. So in an effort to stay inside today and keep the kiddos happy, we opted to bake, which is always enjoyable for my 5 year old daughter. However, I was out of some of my AIP baking staples that I like to use and had to improvise. We have been making a conscience effort to avoid added sugars after the holidays. I don't make New Year's resolutions, especially pertaining to health because it's a lifestyle and not something I want to fizzle by February haha ;) There is so much "unintended" sugar exposure from Halloween until New years and I just feel the need to get centered again on our usual nutrient dense foods. Eating too much added sugar on a regular basis can cause serious problems. The reason sugar has harmful effects on our health is because added sugar can cause inflammation in our bodies. With continuous exposure to these added sugars and refined carbohydrates we experience chronic low-grade inflammation which can lead to diabetes and obesity, and then often creates other, more serious health issues.
...added sugar can cause inflammation...and cause serious health issues like diabetes and obesity.
The easiest way to break the sugar cycle is to buy and prepare as many whole foods as you can and limit processed foods that have the hidden added sugars. However, there are plenty of high quality packaged foods that make life a little more convenient that have no added sugar which can be perfectly fine to use as part of a healthy lifestyle. Just check the ingredients in packaged items not the Nutrition Facts to find the added sugar. Baking a sweet treat like these Banana Bread Muffins with Coconut Cream Frosting calm sugar cravings while leaving your goals and your health in tact.
Banana Bread Muffins with Coconut Cream Frosting
Ingredients:
(Makes approximately 12 muffins)
Muffin:
1/4 cup arrowroot flour
1/4 cup coconut flour
4 medium bananas
1/4 cup solid coconut oil
1/3 cup coconut milk (fat from a refrigerated can)
1/2 tsp baking soda
2 tsp Cinnamon
Pinch of sea salt
Coconut Cream Frosting:
1 can refrigerated coconut milk (fat from top of can only)
1/2 tsp Cinnamon
1/2 tsp Ginger
Process: Preheat oven to 350 degrees. Mash bananas well then stir in solid coconut oil and coconut milk until well combined. Stir in the remainder of the ingredients. Spoon mixture into lined cupcake pan. Bake about 30 mins or until toothpick is dry from center. Let cool completely before removing cupcake liners. Using a hand mixer, blend coconut cream and spices until smooth. Top cupcakes with Coconut Cream Frosting as desired.
Wishing you health and happiness!
Gina
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