When life starts to get crazy, do you find it more and more difficult to stick to healthy eating habits?
I certainly do. Even though I spend a ton of time in the kitchen, the busier I get, the more I purchase food and snacks on the go. This isn’t always a bad thing, as I’ve made a point to explore new restaurants throughout the year.
But sometimes, enough is enough. My body can feel an absence of daily green smoothies. These banana coconut muffins are the perfect solution.
They come together easily, just like your typical muffin batter. I’ve separated the ingredients into three steps because that’s really all it takes. Once the muffins have cooked and cooled, I highly recommend wrapping some in plastic wrap and freezing them.
Then, when you’re trying to get out the door in the morning and trying to remember to unplug the hair straightener and put on a bra and wipe off that mascara smudge and clean up the dishes from last night, all you have to do is grab-and-go. Easy, right?
You can’t really go wrong with banana and coconut. Except, maybe, if you don’t like coconut. In that case, these might be more your style. But chocolate chips are always a fine substitution.
Print Banana Coconut Muffins Author: Katy’s Kitchen Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Yield: 10-12 muffins Ingredients Step one
- 2 cups whole spelled flour (or all-purpose, whole wheat)
- 2 Tablespoons ground flaxseed
- 1 Tablespoon baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 3 bananas, mashed
- ½ cup brown sugar, packed
- ¼ cup light oil (grapeseed, canola, melted coconut, etc.)
- ¼ cup non-dairy milk (almond, soy, etc.)
- 2 teaspoons vanilla extract
- ½ cup unsweetened shredded coconut
- Preheat the oven to 400 F. Spray a muffin pan with cooking spray and set aside.
- In a large mixing bowl, add the flour, flax, baking powder, cinnamon, and salt. Whisk to combine.
- In a separate mixing bowl, add the bananas, sugar, oil, milk, and vanilla. Whisk to combine.
- Add the wet ingredients to the dry ingredients, stirring to combine. Fold in the coconut.
- Spoon the batter into the muffin cups and fill them close to the top (this is how you get large muffin tops). Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Store in an airtight container for up to 3 days, or freeze.