Hummusapien

Banana Coconut Muffins (gluten-free)

37 Comments

Lately when I wake up in the morning for work I’m faced with a serious choice.

Like do I take the time to sit down at the table and eat my eggy oatmeal with hot sauce or use that time to tame my lion’s mane that we call hair?

Do I slap on a band-aid, embrace the blisters and sport the cute cheetah flats?

Do I take the time to dump pumpkin, soymilk, maple syrup, cinnamon and nutmeg into my not-yet-brewed-coffee when I’m already ten minutes late?

Um… yes to the first, second and third question.

The bottom line is that even if I wake up an hour early, I’m never ready on time. This morning I ate my oatmeal in the car in between red lights.  There may or may not have been Frank’s on the dash.  And my chin.

The bottom line is that if I don’t have mini greek quiches or pumpkin pancakes all cooked and ready to go when I wake up, breakfast is a scramble. And if it’s not eggs, I don’t want to scramble. So here is a mildly fabulous muffin recipe that you and me can grab and go for breakfast.

These muffins are super moist, packed with nutrition, low in added sugar and DELICIOUS.  Each muffin has about 165 calories and nearly 5 grams of protein.  You can get almond meal for $3.99 at Trader Joe’s and you can make oat flour by simply blending oats in the magic bullet or food processor.

Cheers to gluten-free goodness.  And getting to work slightly on time.

Banana Coconut Muffins

-serves 12, adapted from this banana bread

Ingredients:

  • 1/4 cup pure maple syrup
  • 2 eggs
  • 2 tbsp coconut oil (or butter), melted
  • 1 tbsp applesauce
  • 1 cup mashed, overripe bananas
  • 1 tsp vanilla
  • 1 cup almond meal
  • 1 cup oat flour
  • 1/2 cup rolled oats
  • 1/4 cup shredded unsweetened coconut, toasted
  • 1/2 tsp salt
  • 3/4 tsp baking soda
  • 1/4 tsp cinnamon

Topping:

  • 1/2-1 tbsp brown sugar
  • 1 tbsp shredded unsweetened coconut

Directions:

  1. Preheat the oven to 325 degrees.
  2. Spray a muffin tin liberally with cooking spray.
  3. Toast coconut by microwaving it on a plate for 1.5 minutes, stirring every 30 seconds to prevent burning.
  4. In a large bowl, stir together maple syrup, eggs, melted coconut oil, banana and vanilla.
  5. Add in dry ingredients (including toasted coconut) and stir until just combined.
  6. Pour batter into muffin tins and top with a sprinkling of brown sugar and coconut.
  7. Bake for 20-25 minutes, or until a fork comes out clean!

Banana and coconut are a seriously underrated combination by the way.

While we’re on the subject of delicious, does anyone remember that one guy from NSYNC that wasn’t really anyone’s favorite?  The one on the left?  The roommates and I are on a quest to find out his name.

Comments

  3. Another win of a recipe- I can’t get enough of coconut!! Have you ever tried cooking chicken with coconut oil? I haven’t yet but I need to asap- I’ve heard it’s delicious! Thanks for the thrownback *N’sync photo- love them…and funny enough, the left guy is only one whose name doesn’t come to mind!

    Reply

    • I haven’t ever cooked chicken in coconut oil, only tofu, but that sounds amazing! I’ve yet to find anything that isn’t amazing in coconut oil :)

      Glad you appreciate the throwback!

      Reply

  4. I made a banana bread this weekend with the TJ’s almond meal. It really turned out so good and was super quick to make with my brown bananas. So sad…I work with kids who don’t even know who Nsync is. They are totally missing out!

    Reply

  5. That guy from NSYNC is Chris Kirkpatrick.

    Those muffins look yummy, I think I’ll try them out today. Happy Friday!

    Reply

Trackbacks

  13. […] banana with chocolate PB. No day is complete without eating this at least once right? And a banana coconut muffin from the depths of the freezer that I made back in December. Gotta appreciate frozen baked goods. […]

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