I’ve got so many recipes I want to share with you! I mentioned a couple of post ago I’ve actually been cooking and baking just not posting. And now I’ve got several sweets recipes and one savory I cannot wait for you to try. I LOVE these whole wheat banana muffins.
I’ll be honest-Bowen doesn’t think they are sweet enough. He wants a dessert-like muffin with a sugary topping and these aren’t that but they are delicious and in my opinion a yummy treat or pick me up.
I love taking these in the car with me for after workouts/pre errands snack. They travel really well and hold up in this hot heat we are experiencing in lower Alabama.
Speaking of, I cannot believe how hot it already is. I had to run this am at 6:30 which just doesn’t seem right for a Saturday morning but by 8’0clock it was supposed to be 90 degrees! I couldn’t put our little pea-pod (growing baby) through that heat.
My view this am ↑
I did get in a six mile run this am which I am very proud of…this run was extremely slow but felt really good! I listened to this awesome Piper sermon, check it out HERE.
And a little recap for you, we went snapper fishing Thursday which was the funnest thing ever.. we were on a BIG boat so I never even felt a bump in the water.
Thursday night view ↑
We’ve been enjoying snapper the past couple of nights. Last night I made Walker’s coconut curry black thai rice to go along with our fish. OH MY GOSH this is my favorite meal EVER. more to come on that.
- ⅓ cup melted coconut oil
- ½ cup maple syrup *** I USED 2 TABLESPOONS, not 1/2 cup
- 2 eggs
- 1 cup packed mashed ripe bananas (about 3 very ripe bananas)
- ¼ cup almond milk
- 1 teaspoon baking soda
- 1 teaspoon almond or vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1¾ cups whole wheat flour
- 1 T chia seeds
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
- Preheat oven to 325 degrees, grease cups of your muffin tin with non-stick cooking spray
- In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon and chia seeds.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined.
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon) Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
- *recipe adapted from Cookie and Katie
