Tag Archives: healthy muffin

Cinnamon Banana Muffins

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8

As you heard my family came to town. And, what better why to show my appreciation and gratitude then to make them healthy muffins?

These little guys ended up working well for breakfast, and for snacks on our hikes. Moist, sweet and filling.  This recipe makes a large batch since we had a lot of Cupini’s and McLean’s wandering around. They freeze well, so you can make a bunch and save for later, or just cut the ingredients in half.

Cinnamon Banana Muffins

yields approx 24 muffins
Ingredients

Dry
1 1/2 cup whole wheat flour (can use a gluten free mix as well)
1 1/2 cup oatmeal
2 Tsp baking soda
1 Tsp salt
1/2 cup sugar
1 Tbsp cinnamon
Wet
2 Tbsp Coconut oil
1/2 cup honey
3 eggs
5 bananas mashed
2 Tsp vanilla extract
1/2 cup Greek yogurt
1/2 cup coconut milk

Directions
1. Preheat oven to 350. Line muffin tray with muffin liners.
2.  Stir together all dry ingredients in medium mixing bowl, except sugar, until well combined.
3. In separate large mixing bowl, beat together eggs, sugar, honey, and coconut oil, until well mixed. Do not over mix eggs. Just beat until little bubbles begin to appear.
4. Add in remaining wet ingredients to large mixing bowl and beat until well combined.
5. Pour dry ingredients into wet, while mixing. Continue mixing until thoroughly combined.
6. Pour matter into muffin liners until 3/4 full.
7. Place into preheated oven. Bake for approx 15-18 minutes. Take out when golden.

Coconut Pineapple Date Muffins

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2

First day went well! So, let’s talk about some summer food. These little babies are good for snacks on camping trips, or hikes,  by the pool, or after the beach with a little coconut milk. All the scents and tastes of summer mixed into a sweet tropical muffin. Hello summer, Welcome!

Bake a healthy treat for you and the ones you care about. The sweetness is from the dates, a little agave, and pineapple. Instead of butter, these muffins get their rich moistness from coconut oil. They also pack plenty of carbs for energy, but are low in gluten for those finicky stomachs.

Coconut Pineapple Date Muffins

Ingredients

Dry

1/2 cup garbanzo bean flour (or gluten free substitute)

1/2 cup cornmeal

1 cup old fashioned oatmeal

1/2 cup shredded unsweetened coconut

1/4 tsp salt

2 tsp baking powder

1/2 tsp baking soda

Wet

2 Tbsp coconut oil

2 eggs

1/2 cup agave sweetener

1 tsp coconut extract

6 drops liquid vanilla stevia (optional)

1/4 cup coconut milk

3/4 cup chopped pineapple

10 dates without pits (soaked overnight)***

Directions

1. Soak 10 dates in the refrigerator overnight in water.***

2. Preheat oven to 350.

3. Using a food processor, process dates with 1/4 cup coconut milk.

4. In large mixing bowl mix together agave, coconut oil and eggs. After well combined,  mix in date paste and then coconut extract and Stevia.

5. In separate medium bowl combine dry ingredients until well mixed.

6. While mixer is going slowly add mixed dry ingredients into large mixing bowl with wet ingredients. Mix until well combined.

7. Fold in chopped pineapple.

8. Place large spoonfuls into greased or lined muffin pan.

9. Bake for 20-25 minutes, until golden brown.

Serves 12 large muffins