We are approaching Easter weekend, a time that is usually filled with processed candies and unhealthy, high fat brunch foods. We want to help you create items you can serve at your Easter brunch this year that will wow your family while allowing you stay on course in your healthy eating habits. This recipe comes straight from Mama Serpe's kitchen! When she whips up a batch they never last more than a day, so we thought it was only right to share the recipe with all of you. There is something about these muffins that is so addicting! Maybe its the sweetness of the bananas and chocolate chips or the crunch of the pecans and toasted coconut flakes on top, but regardless they are SO delicious! You can stop searching for the perfect healthy banana muffin recipe for your over ripe bananas because this is IT!
These muffins contain nothing but whole, natural ingredients! The bananas have quite a few roles in this recipe. The natural sweet flavor of them allows us to use less sweeteners, their moisture content takes place of excessive use of oil and they act as binder so we can eliminate eggs, plus they are filled with vitamins a minerals! Banana provide our bodies with vitamins A. B6, and C and contain potassium, magnesium, and a good amount of fiber. Since they contain such great nutrients our body receive many benefits. They can help moderate blood sugar levels, support digestive and heart health, improve kidney health, make you feel full longer, and help your muscles recover after a workout.
We love baking with almond flour because it is a great gluten free alternative to whole wheat flour and we find it to be more nutritious. The only ingredient is ground almonds with the skin removed. It makes for a low in carbohydrate option that is high in fiber and a great source of protein. Almond flour also contains vitamin E, iron, manganese, magnesium, potassium, calcium and other minerals.
The pecans, shredded coconut, cinnamon, ginger, and chocolate chips are all added bonuses for the muffin and your body! As soon as the muffin hits your lips, you'll think there is no way they can be healthy, but this is a total guilt-free treat! We love to eat them as our mid-morning snack or when we have a sweet tooth after dinner.
Don't be afraid to play around with the recipe and make it your own! if you have a favorite nut, go ahead and use that instead. If you really hate coconut flavor, leave off the coconut flakes topping. These muffins can be truly vegan by substituting maple syrup for the honey, so its up to you to make this recipe your all time favorite.
Servings: 8 muffins
1 1/2 Cups almond flour
1 1/2 tsp. aluminum free baking powder
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. sea salt
2 medium, ripe bananas
1/4 cup water
1/4 cup honey (or maple syrup if vegan)
3 Tbsp. olive oil
1 tsp. pure vanilla extract
1/3 Cup raw pecans, chopped
1/4 cup vegan chocolate chips
1/4 cup shredded coconut
3 Tbsp. coconut flakes (optional for topping)
1.) Preheat oven to 375 degrees Fahrenheit. Line muffin tin with 8 muffin cups.
2.) In a medium bowl combine flour, baking powder, cinnamon, ginger, and salt.
3.) In a small bowl place peeled bananas and mash them with a fork until smooth. Stir in water, honey, olive oil, and vanilla extract.
4.) Pour wet ingredients into the bowl with dry ingredients. Mix until incorporated. Stir in pecans, vegan chocolate chips, and shredded coconut.
5.) Fill prepared muffin cups about 3/4 full, making sure there is an even amount in each cup. Sprinkle the tops with coconut flakes. Fill empty cups with water.
6.) Place in preheated oven and bake for 30 - 35 minutes or until a toothpick inserted into the center comes out clean. These muffins are extremely moist and will not rise like a normal muffin, so don't be alarmed. Store in an airtight container or ziplock bag.