Almonds and coconut make these gluten-free, refined sugar-free banana muffins a nutty delight.
I try to sleep in when I can. I really do.
However, my body’s internal alarm clock goes off early, despite my best intentions.
Today, I didn’t argue with the 7:00am wake-up call. I knew I had three very ripe (black!) bananas sitting patiently on my kitchen counter asking for immediate attention.
I slipped on my pair of chocolate brown Uggs, poured myself a glass of iced coffee with almond milk, and pre-heated the oven.
I mashed the over-ripe bananas with a fork, releasing their sweet, rum-like aroma into my quiet cooking space.
I cracked two cage-free eggs, revealing their bright yellow yolks.
I fluffed the almond flour (technically almond meal), accessorizing its nutty flavor with a necessary 1/4 cup of coconut.
Between the caffeine of my bold cup of joe and the aromas of the aforementioned ingredients, it was apparent my appetite was turned on by the grumble in my tummy.
I paused production for an early morning appetizer: half of an (under-ripe) banana with freshly-ground almond butter.
Too much almond butter and banana… there is no such thing.
I admired the consistency of the finished muffin batter in the turquoise bowl. It appeared to have potential.
In the lined muffin tin, I gave the shiny batter a couple of good luck taps, gingerly slid the pan into the oven, and set the clock for a time of twenty.
With five seconds remaining, I stopped the timer in apprehension of disturbing my sleeping roommate.
I opened the oven door with hesitation of a baking disappointment.
I picked the prettiest to poke with my glass bead-decorated cake tester and smiled.
Breakfast was going to be good.
I gave them all of three minutes to cool as I opened the blinds to welcome unexpected sunshine.
I pealed off the paper of muffin number one (of two), and gently broke off a chunk of warm banana goodness, infused with pure maple syrup and homemade vanilla extract.
They were perfect in every way.
As I chewed my last bite, I pondered how I could extend this morning moment.
- 2 cups almond flour or meal
- ¼ c. unsweetened coconut
- ¾ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- 2 very ripe bananas, mashed
- 2 eggs
- ¼ c. pure maple syrup
- 3 Tbsp. coconut oil, melted
- 1 tsp. vanilla
- Mix dry ingredients in a large bowl.
- Mix wet ingredients in a medium bowl.
- Add wet mixture to dry mixture.
- Scoop batter (~1/4 cup) into a paper-lined muffin tin.
- Bake at 350F for 16-20 minutes.
Enjoy & Happy Sunday!
Photos updated March 2018.