Manufactured with wholesome substances and naturally sweetened, these almond flour banana muffins with coconut are best for breakfast and make a great get-and-go snack. Gluten-absolutely free.
I try out to snooze in when I can. I definitely do.
On the other hand, my system’s interior alarm clock goes off early, despite my ideal intentions.
Now, I didn’t argue with the 7:00am wake-up phone. I knew I had 3 extremely ripe (black!) bananas sitting patiently on my kitchen counter asking for quick interest.
I slipped on my pair of chocolate brown Uggs, poured myself a glass of iced espresso with almond milk, and pre-heated the oven.
I mashed the above-ripe bananas with a fork, releasing their sweet, rum-like aroma into my peaceful cooking room.
I cracked two cage-free eggs, revealing their bright yellow yolks.
I fluffed the almond flour (technically almond food), accessorizing its nutty taste with a essential 1/4 cup of coconut.
Amongst the caffeine of my daring cup of joe and the aromas of the aforementioned components, it was obvious my urge for food was turned on by the grumble in my tummy.
I paused creation for an early early morning appetizer: fifty percent of an (under-ripe) banana with freshly-floor almond butter.
Way too a great deal almond butter and banana… there is no these detail.
I admired the regularity of the concluded muffin batter in the turquoise bowl. It appeared to have possible.
In the lined muffin tin, I gave the shiny batter a pair of superior luck taps, gingerly slid the pan into the oven, and established the clock for a time of twenty.
With 5 seconds remaining, I stopped the timer in apprehension of disturbing my sleeping roommate.
I opened the oven door with hesitation of a baking disappointment.
I picked the prettiest to poke with my glass bead-adorned cake tester and smiled.
Breakfast was likely to be superior.
I gave them all of a few minutes to cool as I opened the blinds to welcome unpredicted sunshine.
I pealed off the paper of muffin amount 1 (of two), and carefully broke off a chunk of heat banana goodness, infused with pure maple syrup and homemade vanilla extract.
They have been excellent in just about every way.
As I chewed my very last chunk, I pondered how I could lengthen this morning second.
- 2 cups almond flour or meal
- ¼ c. unsweetened coconut
- ¾ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- 2 really ripe bananas, mashed
- 2 eggs
- ¼ c. pure maple syrup
- 3 Tbsp. coconut oil, melted
- 1 tsp. vanilla
- Mix dry elements in a big bowl.
- Combine moist ingredients in a medium bowl.
- Incorporate soaked combination to dry combination.
- Scoop batter (~1/4 cup) into a paper-lined muffin tin.
- Bake at 350F for 16-20 minutes.
Take pleasure in & Joyful Sunday!
Pictures up-to-date March 2018.
Originally printed Sunday, April 7, 2013.