Created with wholesome substances and in a natural way sweetened, these almond flour banana muffins with coconut are great for breakfast and make a good seize-and-go snack. Gluten-totally free.
I try to rest in when I can. I actually do.
Nevertheless, my human body’s internal alarm clock goes off early, inspite of my very best intentions.
Now, I didn’t argue with the 7:00am wake-up get in touch with. I knew I experienced a few incredibly ripe (black!) bananas sitting down patiently on my kitchen area counter inquiring for quick attention.
I slipped on my pair of chocolate brown Uggs, poured myself a glass of iced coffee with almond milk, and pre-heated the oven.
I mashed the about-ripe bananas with a fork, releasing their sweet, rum-like aroma into my tranquil cooking house.
I cracked two cage-free of charge eggs, revealing their shiny yellow yolks.
I fluffed the almond flour (technically almond meal), accessorizing its nutty flavor with a required 1/4 cup of coconut.
Concerning the caffeine of my daring cup of joe and the aromas of the aforementioned elements, it was obvious my appetite was turned on by the grumble in my tummy.
I paused creation for an early early morning appetizer: 50 % of an (underneath-ripe) banana with freshly-ground almond butter.
Way too much almond butter and banana… there is no such matter.
I admired the consistency 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 few of superior luck faucets, gingerly slid the pan into the oven, and established the clock for a time of 20.
With five seconds remaining, I stopped the timer in apprehension of disturbing my sleeping roommate.
I opened the oven doorway with hesitation of a baking disappointment.
I picked the prettiest to poke with my glass bead-embellished cake tester and smiled.
Breakfast was going to be excellent.
I gave them all of three minutes to cool as I opened the blinds to welcome sudden sunshine.
I pealed off the paper of muffin selection just one (of two), and gently broke off a chunk of heat banana goodness, infused with pure maple syrup and do-it-yourself vanilla extract.
They were excellent in every way.
As I chewed my final chunk, I pondered how I could lengthen this morning minute.
- 2 cups almond flour or meal
- ¼ c. unsweetened coconut
- ¾ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- 2 extremely ripe bananas, mashed
- 2 eggs
- ¼ c. pure maple syrup
- 3 Tbsp. coconut oil, melted
- 1 tsp. vanilla
- Combine dry substances in a large bowl.
- Blend soaked substances in a medium bowl.
- Include wet mixture to dry combination.
- Scoop batter (~1/4 cup) into a paper-lined muffin tin.
- Bake at 350F for 16-20 minutes.
Enjoy & Pleased Sunday!
Pictures up-to-date March 2018.
At first published Sunday, April 7, 2013.