Muffin

It’s always intriguing, as the author of this blog, to go back in time via the post archives and witness how this blog has evolved; how I have grown; and, ultimately, how life plays out.

I can rewind to posts written in the thick of college and reminisce on challenging nutrition and science courses that seem a distant memory.

Today’s recipe is inspired by my Fresh Peach Coconut Pecan Muffins, which I created and shared on the blog nearly four years ago! Re-reading said post (a favorite Nutrition Nut read), I’ve realized, that to my dismay, my writing style was miles ahead of where it’s at today. Must have been all those college papers.

Interesting enough, when I made these enhanced coconut-y, locally-grown peach muffins in my kitchen this weekend, life looked oddly similar to that I depicted four years — different apartment, different roommate, hot coffee in lieu of iced coffee; but I found myself barefoot in my PJs, listening to Kip Moore’s new album, feeling entirely content. Quiet Sundays morning, baking in the kitchen — I think it might always be my happy place.

I adapted the recipe with the ingredients you will now find in my kitchen versus some I used in September 2011: coconut sugar vs. granulated sugar; coconut oil vs. canola oil; unsweetened almond milk vs. dairy milk. With the quadruple coconut action, I nixed the coconut for pure Madagascar vanilla extract. An complimentary substitution.

These muffins have a decadent taste and texture from the coconut oil and coconut sugar, but their melody of health-conscious ingredients are are worthy to be a Nutrition Nut-approved breakfast. I chose to use Almond Breeze Unsweetened Almondmilk Coconutmilk to quadruple the coconut flavor. Coconut lovers, this recipe is for you.

4.0 from 1 reviews

Quadruple Coconut, Fresh Peach & Pecan Muffins

Author: Hillary

Recipe type: Muffin

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 1 dozen muffins

Ingredients

1½ c. white whole wheat flour
½ c. coconut sugar
¼ c. unsweetened coconut
2 tsp. baking powder
¼ tsp. sea salt
½ c. coconut oil
¼ c. Almond Breeze Unsweetened Almondmilk Coconutmilk Blend
2 tsp. pure vanilla extract
1 egg
1 large (or 2 small) peach, peeled and diced
⅓ c. chopped pecans

Instructions

Combine flour, sugar, coconut, baking powder, and salt in a large bowl.
Whisk together oil, milk, vanilla, and egg in a separate bowl.
Stir liquid mixture into the flour mixture and combine just until moistened.
Fold in peaches and pecans. Spoon into paper-lined muffin cups; sprinkle with coconut sugar (optional).
Bake for approximately 20 minutes at 350F. Remove from pan and let cool.

Fresh peach and coconut are madly in love in this recipe – you can taste it!

This post is sponsored by Almond Breeze Almondmilk. Thank you for your support on sponsored posts that help support Nutrition Nut on the Run.

Made with wholesome ingredients and naturally sweetened, these almond flour banana muffins with coconut are perfect for breakfast and make a great grab-and-go snack. Gluten-free.

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.

Assembly resumed.

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.