Coconut-banana Bread Muffins

We are mostly egg-free for the moment, but every now and again, I will treat us to an eggy dessert. We actually seem to do okay if we only have them in baked goods. I'm still trying to ferret out the particulars. I think after being on the LOD for awhile, the sulfur issues will get better and eggs will become 100% okay. That's my big hope anyway.

Yesterday, I made these muffins and they were a big hit, and surprisingly low in oxalates: roughly 1.5mg per muffin.

Coconut-Banana Bread Muffins

1C coconut flour
1 tsp baking powder*
1/2 tsp sea salt
1/4 tsp nutmeg
6 eggs
2 ripe, mashed bananas
1/4 C coconut oil (melted)
1 tbsp vanilla**
2 Tbsp coconut milk***
2 Tbsp maple syrup or honey

Preheat oven to 350*F.

1. In a small bowl, mix coconut flour, baking powder, sea salt & nutmeg.

2. In a large bowl (or in the stand mixer), beat 6 eggs. Add coconut milk, coconut oil, vanilla and sweetener. Mix well.

3. Gradually add coconut flour mixture. Then bananas.

4. Scoop into paper-lined or greased muffin tins. Bake at 350*F for roughly 20 minutes. Watch though, because these have a tendency to over brown on the bottom.

Yield: 12 large muffins

* You can make your own if you can't find a safe store-bought version: 1 pt baking soda to 2pts each cream of tartar and tapioca or arrowroot starch. You could also just use 1 tsp of baking soda and then add 2tsps of vinegar to the wet ingredients.

** We make our own by putting vanilla beans in a bottle half filled with alcohol (white rum or vodka usually) and the rest water. Allow it to "cure" for several weeks to fully develop the vanilla flavor.

*** Or really, any liquid would work here: water, juice, whatever.