Yesterday was Tuesday (wow I sound like Rebecca Black) so that means Sweet Tooth Tuesday!
I had bananas on the counter that had seen better days so out came the muffin pan because I was making Coconut Bananza Muffins! Who doesn't love coconut and banana? That combo is so tropical I almost forgot where I was until I looked out the window at rain and 11ºC weather, and I remembered oh ya...Toronto.
I had one of these muffin guys this morning for breakfast with a Mango Orange Smoothie.
For the smoothie: 8 chunks of frozen mango, 1/2 cup orange juice, 1/4 cup almond milk, 1 tbsp of chia seeds. Mix in blender for 2 mins and voila!
For the Coconut Bonanza muffins:
4-5 ripe bananas
2/3 cup coconut milk
1/3 cup maple syrup
2 flax eggs or egg substitute (flax adds a nuttier flavour)
1/4 cup olive oil (next time I'll use coconut oil here)
1 1/2 cups of whole wheat flour
1/2 cup coconut flour
1/2 cup shredded coconut
1/4 cup coconut sugar
1 tbsp chia seeds (optional)
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
Garnish: shredded coconut or chopped walnuts
Oven preheated to 350ºF. Muffin liners in muffin pan.
Mash the bananas and mix in all wet ingredients. Stir well.
In a separate bowl combine all dry ingredients and stir them.
Add dry to wet in 2 batches, stir until well combined. Pour into muffin cups and garnish (I did 8 with shredded coconut and 4 with chopped walnuts).
Bake for 20-25 mins (check after 15 mins) and poke with a toothpick until it comes out clean.
You could also add cacao nibs or chocolate chips...maybe next time.
Have a sweet day!