banana coconut muffins

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

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10 thoughts on “banana coconut muffins

    • i have never baked with brown rice flour, though i have many times with coconut flour. i really don’t think the recipe would work with this combo. if you do happen to try it, though, i would be sure to add in some extra liquid since both of these flours will soak up way more moisture than any nut flour!

      • thank you, monifah!
        you could try sunflower seed flour (made in a food processor) instead of a nut flour if you would like, but i would not recommend coconut flour. it acts very differently from nut or seed flours in that it will soak up liquids like you can’t imagine! if you decide to go with coconut flour, i would add in some extra coconut milk or another liquid.
        let us know if it turns out!

  1. Her feet!!! How cute is that! Congrats ❤ and enjoy! I want to get away from using almond flour so will see what i can do using coconut instead..
    Monifah (Denmark)

  2. Pingback: Weekly Gluten-Free Roundup – May 13, 2012 « Celiac Kitchen Witch

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