can you believe i managed to bake 12 muffins with a new-born baby?! and on the first day without daddy home?!
i am obviously quite impressed with myself. juniper and i have spent no time apart since she was born, aside from my shower times. i have been giving her all of her naps on my chest, but today i decided to try letting her nap alone. i waited until she was all drunk and sleepy after i fed her, then put her in her carrier.
shock.
it worked.
time to bake.
i have been pretty hungry at night during our 3am feedings. i think i just need excess calories right now. i got to feeling guilty for snacking on gluten-free pretzels and starchy store-bought items like this, and had been itching to bake anyhow. searching for a high protein recipe, i found this one from all day i dream about food. she uses raspberries, and glazes them with a coconut milk treat. i modified it using bananas instead of raspberries, and used coconut sugar in place of stevia and granulated erythritol. also, i used yogurt instead of cream cheese., because that’s all i had on hand. it all worked like a charm! i have also subbed the coconut milk out for more yogurt, just because i didn’t have any coconut milk.
this recipe is pretty darn guilt free, high in satiating, heart-healthy fats, high in protein, and pretty low in carbs for a muffin! nutrition info is at the bottom of the page.
these muffins are slightly sweet, full of banana coconut flavor, and really moist. the tops are a little crisp, which is my favorite part of the muffin. and i love that they have me feeling filled up but not bloaty and sugared up!
this recipe makes 14 muffins
banana coconut muffins
2 cups almond flour
3/4 cup unsweetened shredded coconut
2/3 cup palm sugar or other sweetener
1/4 cup vanilla whey protein powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 oz yogurt, room temp
3 tbsp coconut oil, melted
2 eggs, lightly beaten and room temp
1/2 tsp vanilla extract
1/4 cup coconut milk
1 1/4 cups chopped ripe bananas
method:
preheat oven to 350f. line muffin tin with paper liners.
combine all dry ingredients in a bowl.
separately, combine all wet ingredients in a bowl.
mix the two together, then fold in bananas. scoop batter into lined tins.
bake for 25 minutes. allow to cool 10 minutes before you dig in.
nutrition per muffin: 229 cals, 18 grams carbs, 7 grams protein, 15 grams fat
