I apologize. I took a blog hiatus. I cooked up a storm and played with recipes, but the one thing I have learned about blogging is…not to post something just to have content. I share recipes because I am proud of them, think they taste good, and hope you enjoy them too! I missed sharing stories and taking pretty food photos. It feels so good to be back on the blog :)
We have been SO BUSY. I do not know if anyone else feels this way, but every week I think to myself next month will be more relaxing. Less packed with activities and somehow when I look at our calendar I notice that we have only 3 free weekends in the next 4 months!!! How does that even happen??? (Answer: Everyone you know if getting married.) I honestly should not even complain, because Andrew will tell me I need to stop planning. He says all I do is plan and organize. With a packed calendar, you have to plan!
One good thing about being a “forever planner” = I am always trying to create recipes that my family and friends can enjoy. Andrew’s brother is one of those super successful, athletic, motivated people…ugh I know…you want to hate them ;) Well not only does he dabble in real estate, but he gets to jet-set since he’s a pilot. He doesn’t let his busy, unpredictable schedule stop him from doing cross-fit work outs or sticking to a primal diet. Now I am not a primal or paleo guru, but I am always curious about the diets/routines people take on and how to dream up delicious treats that they can enjoy.
The story of my paleo coconut banana muffins starts there. Andrew’s brother told me about a friend of his who owns a paleo bakery in Florida. I was instantly curious and decided that if someone can have an entire bakery dedicated to this lifestyle, I should be able to execute at least one baked good. Oh yes, I am pretty determined (errr slightly competitive).
No processed sugar
LOTS OF FLAVOR.
I brought these muffins to our softball game last night and I received the highest praise. One of the girls told me that my banana muffins taste exactly like her grandmother’s banana bread. (My inner amateur baker is doing somersaults) She requested the recipe to re-create the treat for her family. If that is not a good review, I don’t know what is?!? After that stamp of approval, I am so excited to share these moist, dense, muffins with you all.
P.s. please share your favorite paleo/primal baked treat. I would love to try it out.
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 12 muffins
2 ripe bananas, mashed
1 t vanilla extract
1/2 C coconut cream
1/4 C coconut oil
1/4 C natural sweetener (I used honey)
1/2 C coconut flour
1/2 C unsweetened coconut flakes
1/4 t salt
1/2 t baking soda
Optional toppings: banana chips, coconut flakes, peanut butter
- Preheat oven to 350 F and line muffin tin with cupcake liners.
- Place all the wet ingredients, including bananas, in a medium mixing bowl and use a hand mixer to combine.
- Add all dry ingredients to the bowl and mix until well-incorporated; do not over mix.
- Divide batter among muffin tins, filling ~3/4 full. Optional, top each muffin with a dried banana chip or additional coconut flakes and press topping into the batter.
- Bake for 30 minutes, until toothpick inserted in center comes out clean. Allow muffin to cool in muffin tin. Serve warm or store in an air-tight container in the refrigerator.