Banana Bread Muffins


I have a thing for pastries – muffins, donuts, cinnamon rolls – so good. SO good. When I started eating cleaner, I realized the terrible truth that muffins aren’t healthy. Unfortunately, we’ve started putting healthy titles on muffins to disguise the fact that they’re actually just breakfast cupcakes. A blueberry muffin sounds healthy, right? Because fruit. Most times, muffins are filled with the very same ingredients that make a beautiful birthday cake – butter, oil, sugar, and definitely more sugar.

Every time I learn the truth about a food that I love, I have 2 choices; stop eating it, or find a way to create a healthier version. I love a challenge, so I went for option number 2.

I mean, a muffin-less world? What does that even look like?!

These were really easy to make, and they’re the perfect solution for old bananas. And in this case, old coconut flour. I totally forgot I bought a bag of coconut flour months ago, and it had fallen to the back of the pantry. I’m currently doing the 40 Bags in 40 Days Challenge to start clearing out our space and freeing up our world, and it made sense to start with the pantry, because I hate wasting food.

These are the perfect post-workout snack because they’re quick, ready to go, and have some natural sugar from the bananas to re-fuel your bod. The nuts can be eliminated if you’d prefer, and as always, they’re totally customizable. Raisins were my choice, because again, pantry probs, but any other fruit would work great. If you’re feeling really frisky, pull out some dark chocolate chips!

Here’s to a world of more muffins and less muffin tops – because we can have both.

 

Banana Bread Muffins

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Makes: 8 Muffins

Serving Size: 1 Muffin

Banana Bread Muffins

Ingredients

  • 2 ripe bananas, peeled
  • 1/4 + 1/8 cup coconut flour
  • 3 eggs
  • 3/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp pure vanilla extract
  • 1 T grass-fed butter, melted
  • 1 T raisins
  • 1 T crushed walnuts or pecans
  • pinch of sea salt

Directions

  1. Pre-heat oven to 350 degrees
  2. Prep muffin tin with 8 liners
  3. Mash bananas with a fork until they have a smooth consistency
  4. Combine eggs, banana, and butter and mix until smooth
  5. Add coconut flour, baking soda, salt, and cinnamon and mix well
  6. Add raisins and nuts to batter and mix just until combined
  7. Pour batter evenly into muffin tins
  8. Bake for 20 minutes or until cooked through
  9. To check muffins, insert a toothpick or clean knife into the center. When it comes out clean, they're done!
  10. Muffins will become more firm when cooled, so allow to cool completely before eating
http://oliviagrist.com/banana-bread-muffins/

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