Sunday, August 11, 2013
Chocolate Banana Coconut Muffins
I tried to come up with a recipe that was simple, quick, and nutritious. Coconut oil is full of healthy fats that increase good cholesterol, can help restore normal thyroid function, and help our bodies build resistance to bacteria, parasites, and fungi. Coconut oil also helps the liver break down healthy fats to use for energy, which is why coconut oil is perfect for runners to consume before a race because it helps their body burn fat for energy instead of mainly depleting their glycogen stores in their muscles. Natural unprocessed cocoa powder is full of natural antioxidants, and, well... bananas have always been amazing.
-1 Cup Whole Wheat Flour
-1/2 Teaspoon baking powder
-2 Tablespoons 100% Cocoa Powder
-1/2 Cup Unsweetened Almond Milk
-2 Mashed Bananas
-1 Tablespoon Coconut Oil
-1/2 Tablespoon Stevia/or two packets (optional)
-1/2 teaspoon pure vanilla extract
-Pinch of salt
(Makes 6 muffins)
Mix together dry ingredients in a medium bowl and set aside. Then in a small bowl mash bananas until pureed. add milk, oil, and the rest of the ingredients into bowl and blend. Then add wet mixture to dry mixture and mix until completely blended. Spray muffin pan, divide batter, and bake at 350 degrees for 25 minutes.
I made this recipe very basic so that you can add/change whatever you would like. You could always add nuts, vegan chocolate chips, shreds of coconut... whatever. I really enjoyed these muffins, they have a nice dense texture like banana bread, and a subtle hint of coconut and chocolate.
Side Note: Make sure to refrigerate muffins in a sealed container after they cool, otherwise they wont keep because of the bananas.