Good morning, friends.
Long time no see, eh. I’m still stuck in a whirlwind, but I’m popping in for two seconds to share this recipe with you…then back to the whirlwind. I had a snow day last Thursday, and I took advantage of the cozy atmosphere and extra time to whip up a batch of muffiiiins.
They’re slightly sweet, dense, and filling. My dad described them as “comforty and warm.” That says it all.
Along with being “comforty and warm,” they are also uber nutritious and filled with whole grains and fiber.
*in snobbiest waiter voice humanly possible*
I would suggest a topping of nut butter and coconut oil, if may I be so bold. The creamy texture of the butter pairs delightfully with the robust nuttiness of the oats and flax.
Did you or did you not just read that in a British accent…be honest.
Coconut Banana Graham Muffins
Yield: 10 muffins Time: 35 minutes Difficulty: Easy
1 1/2 cup graham flour
1/2 cup rolled oats
1 1/2 tsp baking powder
1/2 cup unsweetened coconut
3 bananas (mashed)
3/4 cup unsweetened almond milk
2 T ground flax seed + 1/4 cup water
1 tsp cinnamon
1/4 tsp salt
1 tsp vanilla
- Preheat oven to 350° F. Line 10 muffin cups with paper liners or grease well with coconut oil.
- In a bowl, mash the bananas, and mix in almond milk, flax egg, and vanilla. To the bowl, add in the flour, oats, coconut, baking powder, cinnamon, and salt.
- Mix well and scoop the batter into muffin cups.
- Bake for 25 minutes.
That was short and sweet. I might not be back until next week, but I’ll do my best to draft up another post for ya’ll. Hope you all have a super, duper week!
So tell me…
Favorite muffin topping.
Favorite muffin recipe.
Favorite weekend happening.