When life gives you a brown banana...make muffins
Summer is rapidly approaching and so is the time of year when a bunch of bananas goes from green to brown in 6.5 seconds. Seriously you can put a completely green bunch of bananas in the pantry one day and the next day its a code red and everyone is being served banana for lunch so they don't go bad.
Here is what we do with then in our house when they get to brown to eat, or to spotted that the kids turn up their noses at them.
Make muffins, or banana bread.
I love banana bread and when I transitioned to a paleo diet I wondered if I would ever get to have it again. Luckily others felt the same way I did, but here is the tricky part. If you don't have parchment or a silicone bread pan good luck getting it to not stick. If you use paper muffin cups know that the batter might stick. I use silicone muffin cups or buy parchment cups like the ones here that I so kindly linked to for you.
The best part about this recipe is it takes about 10 min to make. I made these after work the other day while grandma (thank you grandma), fed the kids dinner. Then we had them for dessert and breakfast for the remainder of the week. They are a good addition to some eggs and greens for breakfast or a quick breastfeeding snack if your a mom that needs hand food whilst you provide nutrition for another growing human.
Don't forget about yourselves ladies. These are not a low carb muffin necessarily due to the banana of course, but they do have fiber rich coconut flour, and flax meal in them to provide nutrients and limit any refined flour that takes up gut space but does not provide much to a well balanced diet focused on wellness.
If your like me you have already scooched down to the recipe section so here it is. ENJOY!
Coconut Flax Banana Muffin
- 3 banana
- 1/4 cup oil (coconut or olive)
- 1/8 cup ground flax
- 1/3 cup coconut flour
- 1 tsp salt
- 1 tsp baking soda
- 1 TBS Vanilla
- 1 TBS cinnamon
Combine eggs, banana, oil and vanilla in a blender or food processor to combine. Slowly add in coconut flour, baking soda, salt and flax mix until well combined. Let sit about 5 min. The batter will thicken up a bit. If it is to watery add 1 TBS of coconut flour at a time combine well, and let sit.
Pour into baking cups or parchment lined pan. Bake on 350 degrees for 15-25 min for muffins, and 25-40 min for bread. It will be ready when a knife or tooth pick comes out clean from the center. Of if you press down on the muffin and it feels somewhat firm it is done.