Banana & Blackberry Muffins and Chocolate Cake Recipes

Banana & Blackberry Muffins 
(adapted from my adapted raspberry muffins recipe)
(made 10 muffins)
2 large eggs
1/6c xylitol
1/6c Stevia In The Raw  
1 tsp homemade vanilla extract
2Tbsp full-fat plain Greek yogurt
4 Tbsp h&h
1 small banana, smashed
1c almond flour
3Tbsp coconut flour
2Tbsp golden flaxseed meal
2tsp baking powder
1/2-3/4c fresh blackberries

Heat oven to 350. Place silicone muffin cups on cookie sheet or liners in wells (sprayed). In bowl, combine first 7 ingredients. In another bowl, sift together the next 4 dry ingredients. Gently add the dry ingredients into the wet. Scoop into muffin cups. Press a blackberry or two into center and smooth over the tops. Bake about 15mns or until they begin to brown and are firm to the touch. Take out and allow to cool... or not. 

*Notes to self - I replaced the vanilla liquid stevia with just vanilla to cut back on the sweetness since there's banana which increases it. I added the yogurt to increase the moistness, considering how much coconut flour soaks it up. I changed the original xylitol amount to a 50/50 split with powder stevia as a way to cut back on the xylitol due to its cost. 

I recently made this super-duper-do-dupity chocolate cake! Giving credit to Maria Emmerich for inspiration. I did tweak it to fit my preferences and needs. Please check out her book, The Art of Healthy Eating - Sweets to find her original recipe, plus a good many more goodies! (You would also get her accurate count of 11g carbs for each of the 12 servings.)

Chocolate Cake
(adapted and inspired by Maria Emmerich's Mocha Fudge Cake recipe)
1c Stevia In The Raw
1/2c xylitol
4Tbsp butter
5 eggs
2 squares Lindt's 85% dark chocolate, melted & cooled
3/4c sour cream
3/4c coconut flour
2Tbsp cocoa
1.5tsp baking soda
1/2tsp pink sea salt  
3/4c hot coffee
1.5tsp homemade vanilla 

Heat oven @ 350. Beat sweeteners and butter until combined. Beat in eggs, one at a time. Then beat in melted chocolate and sour cream. Mix coconut flour, cocoa, baking soda and salt in another bowl. Then add to chocolate mixture. Beat in coffee and vanilla. Pour and spread into a prepared 8" square pan, bake about 35mns or until done. 

*Note to self - I did not get the "mocha" part of this, so referred to it as just a chocolate cake. If striving for a mocha flavor, I would probably make a double strength coffee, use espresso, or dissolve maybe a Tbsp or two of instant coffee granules. As it is, I'd leave it in since coffee's known to add a chocolatey depth. This also tasted rather great with a gob of store bought Tiramisu Mascarpone, and equally great with a sliced strawberry or two and a glop of whipping cream! This would be perfect to use as a birthday cake - YUM!