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:

Quickview
261k Calories
4g Protein
12g Total Fat
37g Carbs
4% Health Score
Limit These
Calories
261k
13%

Fat
12g
19%

  Saturated Fat
5g
37%

Carbohydrates
37g
12%

  Sugar
17g
20%

Cholesterol
0.0mg
0%

Sodium
128mg
6%

Alcohol
0.21g
1%

Caffeine
7mg
2%

Get Enough Of These
Protein
4g
8%

Manganese
0.54mg
27%

Fiber
3g
15%

Copper
0.29mg
14%

Vitamin B6
0.23mg
12%

Phosphorus
111mg
11%

Magnesium
42mg
11%

Potassium
337mg
10%

Iron
1mg
8%

Vitamin C
4mg
5%

Calcium
50mg
5%

Folate
19µg
5%

Zinc
0.55mg
4%

Vitamin B2
0.06mg
3%

Vitamin B1
0.05mg
3%

Vitamin B3
0.5mg
3%

Vitamin B5
0.22mg
2%

Selenium
1µg
2%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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