I’ve been meaning to pop on here and say hello but have just been so so busy the past week. Will you forgive me? I made some delicious wholesome muffins for you. My cookbook
came out yesterday (woo hoo!!!) and you may have had one land on your porch today. Now is the scary part of the whole book writing process. It’s the part where you all get to see it. Eeek! I’m loving getting feedback email, comments, and 5-star reviews on Amazon
. Thank you so much for your continued support!
Back to the muffins. I brought these to a brunch on Easter Sunday and they went flying out of the basket. Not a single one to bring home and they got rave reviews.
I mixed the batter the quick and easy way – in the blender. You can do it the old fashioned way though too, just mash your bananas before adding them to the bowl.
More after the break!!
Yummy Mummy Tip! If you are ever out of cupcake liners like I was, cut parchment paper into squares about 5-inches. Spray your muffin tin with cooking spray and press the parchment squares into the muffin cups and fill!
Healthy Dark Chocolate Coconut Macadamia Nut Banana Muffins
makes about 12, depending on the size of muffins
3 ripe bananas
2 large eggs
1/2 cup unsweetened applesauce
3 tablespoons melted coconut oil or butter
1/2 cup Stevia baking blend or 1 cup raw sugar
1 cup all purpose flour (or gluten free flour)
1/2 cup whole wheat flour (or gluten free flour)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup natural flaked coconut, divided
1/2 cup chopped macadamia nuts, divided
1/2 cup chopped dark chocolate, divided
Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
Place bananas in a blender or food processor and pulse until pureed. Add eggs, applesauce, coconut oil, and stevia/sugar and pulse to just to combine. Add flour, baking soda, and salt and pulse again just until combined being careful not to overmix. Remove blender or food processor bowl from its stand and stir in 1/4 cup of the coconut, 1/4 cup nuts, and 1/4 cup of the chocolate pieces with a rubber spatula or wooden spoon.
Pour batter into prepared muffin tin. Bake muffins for 12 minutes. Sprinkle with remaining coconut, macadamia nuts, and chocolate. Bake for another 3-5 minutes, until a toothpick comes out clean. Watch carefully and cover with foil if coconut starts to burn before muffins are finished baking.