Banana Coconut Muffins

I make a batch of muffins about once a month. I usually freeze half of the batch so we have some quick grab and go breakfasts in the freezer. These muffins have a delicate coconut banana flavor and they are not overly sweet. The whole wheat flour and coconut oil make them a healthy alternative to sugary cereal or pastries. 

Banana Coconut Muffins
(Adapted from How Sweet Eats)

Ingredients

• 1 2/3 cup whole wheat pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 large eggs
• 1/4 cup organic cane sugar
• 1/4 cup honey
• 1/3 cup canned coconut milk
• 1/2 cup coconut oil, melted
• 4 bananas, mashed
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract

Preheat oven to 350 degrees. Spray muffin tins with nonstick spray. In a small bowl combine flour, baking soda, cinnamon and salt. Set aside.

In a large bowl whisk together eggs, sugar and honey until smooth. Add in coconut milk and coconut oil, mixing until combined. Stir in bananas and extracts. Slowly stir in dry ingredients until just combined. Divide batter between muffins tins - the recipe made 12 large muffins for me but will vary depending on the size of your tins. Bake for 20-25 minutes or until toothpick insterted in center comes out clean and the tops are lightly browned. Cool and enjoy!

Lemon Banana Blueberry Muffins

Muffins are always a big hit in our house. Rini loves to eat them for breakfast, snacks, lunch or pretty much anytime I will let her. They are an easy grab and go snack for Charlie to take to work. I'm constantly on the hunt for new muffin recipes to try and when I saw this post on Dragon's Kitchen I knew I had to make them. I switched out a few ingredients to make them a little healthier and the end result was delicious!

Lemon Banana Blueberry Muffins
Adapted from Dragon's Kitchen
Yield - 12 large muffins

Ingredients 

• 1 1/4 cups all purpose (unbleached) flour
• 1 cup whole wheat flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 tbsp grated lemon peel
• 2 large bananas, mashed
• 2 large eggs
• 1/3 cup brown sugar, firmly packed
• 1/3 cup honey
• 1/2 cup coconut oil
• 1 tbsp vanilla extract
• juice of 1 lemon
• 1 cup blueberries (I used frozen)

Directions

1. Preheat oven to 375 F and place paper liners in muffin tins

2. In a bowl combine flours, baking powder, salt, cinnamon and grated lemon peel. Set aside.

3. Beat together bananas, eggs, brown sugar, honey, coconut oil, vanilla extract and lemon juice until combined.

4. Stir dry ingredients into wet just until combined. Fold in blueberries. 

5. Spoon into prepared muffin cups and bake for 20-25 minutes.

Chewy Chocolate Chip Granola Bars

My husband LOVES granola bars. If I buy a box of them they rarely last more than a day. I've been trying to cut out processed foods so I decided to make a homemade version of his favorite snack. These are super simple to make and are even better than the original.

Chewy Chocolate Chip Granola Bars

Adapted from Rachael Ray

Ingredients

• 4 tablespoons unsalted butter
• 3 tablespoons packed light brown sugar
• 1/4 cup honey
• 1/4 cup all natural peanut butter or almond butter (I like to use chunky)
• 2 cups quick oats
• 1 cup rice cereal such as Rice Krispies
• 1/2 cup semi sweet chocolate chips
• 1/2 cup shredded coconut

1. In a bowl combine the oats, rice cereal and shredded coconut. Set aside.

2. In a large sauce pan combine the butter, brown sugar, honey and peanut butter. Bring the mixture to a boil over medium heat and then turn heat down to low and simmer until sugar dissolves (about 2 minutes.) Remove pan from heat.

3. Mix dry ingredients into butter mixture, stirring until everything is evenly coated.

4. Transfer the granola mixture to an ungreased 9x13 pan and press firmly into pan. Press the chocolate chips on top of granola.

5. Refrigerate for 20 minutes and then cut into bars. Store bars in a ziploc bag in the fridge.