Morning Routines & Chocolate Chip Coconut Flour Banana Bread Muffins with Toasted Coconut!

The past couple of weeks I have been very committed to my morning routine. This  consists of several self-care practices including; meditation, gratitude journaling, yoga, and enjoying a cup of coffee with Jakub. It is very important to get a positive start to your day. Take time for yourself…even just 5 minutes! Start your day with grace & ease. Don’t check your email or even look at your phone until you have spent some time filling your cup… Today I had some extra time so I made a delicious treat to enjoy with our morning coffee.

I’ve been looking at two overripe bananas on my kitchen counter for the past couple days so I decided to make a healthy version of banana bread!

This recipe avoids using processed white flour and uses coconut flour instead. Coconut flour makes this a gluten-free option.

 

INGREDIENTS

  • ½ cup coconut flour
  • ½ tsp baking soda
  • 1 tsp lemon juice (or you can use 1/2 tsp baking powder…but I never have that!)
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin spice (I use trader joes pumpkin spice)
  • 4 eggs
  • 2 overripe bananas, mashed
  • ⅓ cup real maple syrup
  • 3 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • chocolate chips, nuts, coconut…
  • unsweetened coconut (for topping)

 

INSTRUCTIONS

  1. Preheat oven to 375 degrees. Prep muffin cups & set aside (I use re-useable muffin cups to reduce kitchen waste!)
  2. In a large bowl, beat together eggs, banana, maple syrup, coconut oil and vanilla extract until smooth
  3.  In the same bowl whisk together coconut flour, baking soda,salt, and spices.
  4. Wait until the last minute to add lemon juice and chocolate chips.
  5. Pour batter into muffin cups.
  6. Bake 18-20 minutes
  7. Cool & serve with your favorite coffee or tea!

 

If you make this recipe please send me a comment or post a photo letting me know how it turns out! I can’t wait to hear your feedback. 

Be well!

 

 

 

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