Strawberry, Coconut and Banana Muffins
09 February 2016
So many people love the grab and go muffin for breakfast. Unfortunately not always the best choice though, given all the processed refined flours and sugars used to make traditional muffins. You know that lethargic morning slump– yip, that’s the muffin doing its thing – sending your blood sugar levels sky rocketing and then just as quickly plummeting them, leaving you feeling flat and tired. So if you love muffins, try this recipe out instead. Packed with healthy wholefood ingredients, rich in potassium, protein, healthy fats and antioxidants, these muffins will keep you feeling satisfied and energized for hours!
Serves: 9 | Ready in 40 mins
Preheat Oven to 180°C
2 ripe bananas, mashed
1 tsp vanilla
1/2 tbsp xylitol (optional)
1/2 cup coconut flour
1/4 tsp sea salt
1/4 tsp baking soda
1/4 tsp baking powder
1/4 cup coconut oil, melted
3/4 cup freeze-dried strawberries, broken into small pieces
Line a muffin pan with paper/foil/silicon liners.
Combine bananas, eggs, vanilla, and xylitol with an egg beater.
In a separate bowl, combine coconut flour, salt, baking powder, and baking soda.
Add dry ingredients to wet, mixing until all ingredients are well incorporated. Add in coconut oil (must do this last since the coconut oil will harden with cold ingredients). Last, mix in strawberries.
Fill cups a little more than 3/4 way full with batter. Bake for 25-30 minutes or until a toothpick in the centre comes out clean. Remove from oven and let cool in pan for 10 minutes, then cool completely on wire rack.
Serving Suggestion: Top with melted coconut butter/macadamia nut butter
Yours in Health Always,