Good Morning beauties! Happy Thursday!
Hope your enjoying the day so far! We’re almost at the weekend.
Since coming across coconut flour, I can’t get enough of it. The novelty of this versatile flour hasn’t warn off quite yet. I’ve seen it used in various ways and have, myself used it in all types of different meals.
There is nothing more satisfying than eating a warm freshly baked, big ol’ muffin to enjoy for a snack. These aren’t your average muffins from the baker though, because they are 100% healthy.
For the muffins, I knew I wanted something with bananas and yogurt; as I had 2 bananas seriously hanging on their last legs, and had about 1/2 cup left over yogurt, so decided to try to use these ingredients up in a muffin recipe. I also knew I wanted something easy, I didn’t really know how these would turn out since I didn’t follow a specific recipe, but luckily they turned out splendid!
Banana Muffins (makes 5 big muffins) [Gluten And Sugar-Free]
- 1/2 cup + 2 tablespoons brown rice flour
- 1/4 cup coconut flour
- 1/4 cup protein powder (I wouldn’t recommend using whey protein powder, it turns baked goods sort of rubbery)
- 1 teaspoon baking powder
- 1 teaspoon stevia + 20 or so drops of vanilla nunaturals stevia drops (adjust to your desired sweetness)
- 1/4 teaspoon salt
- 2 tablespoon egg whites
- 1 tablespoon almond milk
- 1/2 tablespoon lemon juice
- 1/2 cup + 2 tablespoons greek yogurt
- 1/4 cup pumpkin (you could replace with applesauce, or mashed zucchini, or any veggie/fruit mashed)
- 1.5 bananas (mashed)
Preheat your oven to 375. Mix together the first 5 ingredients. Mash the bananas and pumpkin together, and combine the rest of the wet ingredients. Then mix the dry ingredients into the wet. Do not over mix. Grab a 1/2 cup measuring cup and spoon 1/2 cup of the mixture into each of the muffin tins. I suggest coating the tins with a light coat of coconut oil (I used about 1/2 teaspoon in total). Bake for approximately 25 minutes.
Alternatively, you can make these into 10 mini muffins instead of 5 big muffins. Just decrease the cooking time a little.
The result? Delicious, BIG muffins, that left me oh so satisfied.
Of course, one had to be sampled right out of the oven to make sure they were blog worthy today. Yum.
I enjoyed these outside, alongside the gorgeous weather we were presented with today.
Rewinding to this morning, I enjoyed some hot almond milk with raw coconut butter as a morning snack.
What’s your favourite type of muffin?
Hope you all enjoy this beautiful day!