The snow has melted. ALL gone. The rain is back and I'm so happy about it! I can finally walk on my sidewalk without being terrified of my feet flying out of from under me and landing on my tail bone (again). Before we completely say goodbye to that winter apocalypse though, this is the last of my "snow day" aka snow week recipes: coconut banana almond muffins!
Snow week recipe you ask? Well, these coconut banana almond muffins freeze ridiculously well. I ate them every morning for those 6 days we were pretty much stuck inside and not able to get out to the store. I was able to make them up with leftover bananas and everything else I had in my pantry! Convenience at its finest.
I also love this recipe because it's so versatile. I make these muffins with half whole wheat flour and half almond meal, both for flavor and a low carb option. You can make them completely gluten free by using just almond meal, or use AP flour if that's what floats your boat. Basically pick your favorite flour and go for it!
Another reason these coconut banana almond muffins are so healthy? No white or brown sugar! Just a little bit of honey and those mashed bananas for a touch of sweet and this recipe is golden. You can also use maple syrup, whatever is in your pantry 👍🏻.
To really jazz up this recipe, eat these coconut banana almond muffins warmed with a slather a little peanut butter, your favorite jam, or even a pat of butter on them! Recipe coming right up.Print
30 minute healthy, delicious, low carb muffins. Perfect for breakfast or a snack on the go!
- 1 cup whole wheat flour
- 1 cup almond flour/meal
- ¼ cup unsweetened coconut
- 1 tablespoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- 2 ripe bananas, mashed (about 1 cup)
- 2 large eggs, beaten
- ¼ cup coconut oil, melted
- ¼ cup honey
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Grease a 12 cup muffin tin.
- In a large mixing bowl, whisk together eggs, coconut oil, vanilla, honey, and bananas until completely combined.
- Whisk in whole wheat flour, almond meal, coconut, baking soda, salt and cinnamon.
- Divide the batter evenly between each muffin cup, filling each one about ¾ of the way full.
- Bake on a center rack for 20-25 minutes, until tops are golden and bounce back when touched.
- Let cool in pan for 5 minutes and then transfer the muffins to a wire rack. Serve warm.
These muffins are extremely versatile. Use all almond flour, AP flour, all wheat flour, up to you!
You can also use maple syrup instead of honey for a sweeter, stronger flavor.