Seize the Summer

Bake Banana Walnut and Coconut Muffins

Banana Walnut and Coconut Muffins recipe

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This past Sunday I went to a friend’s house for the Super Bowl (code for: eat lots of snacks). On the table there was a bowl of guacamole, spinach and artichoke dip, salsa, a taco buffet, pulled pork sliders…and banana paleo muffins. It was a weird addition but my friend had made them the day before and figured she’d put them out in case someone wanted to eat something a bit healthier. I sort of scoffed but eventually tried one because I’m always curious about baked goods. And you guys, they were delicious!

Banana Walnut and Coconut Muffins recipe

They tasted exactly like a good moist banana bread. I decided to recreate them here, sharing her adapted recipe. The flour holding them together is coconut flour, while the primary source of fat is from coconut oil. The sweetness derives from very ripe bananas (use the ugly ones!), while the cinnamon and walnuts add nice familiar breakfast flavors.

Banana Walnut and Coconut Muffins recipe

This is the thing to make at the beginning of the week and then snack on throughout the week. I can’t think of a better way to start the day than with a healthy muffin, a cup of coffee and a walk.

Banana Walnut and Coconut Muffins recipe

Banana Walnut and Coconut Muffins

Banana Walnut and Coconut Muffins recipe

This banana walnut and coconut muffins recipe is actually paleo-friendly for a healthier breakfast.

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Ingredients

  • 4 very ripe bananas, mashed (will equal to about 2 1/2 cups)
  • 4 large eggs
  • 1/2 cup almond butter or sunflower seed butter
  • 4 tablespoons firm coconut oil, melted
  • 1/2 cup coconut flour
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda 
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt 
  • 1/3 cup walnuts, chopped
  • 1/3 cup shredded coconut

Directions

  1. Preheat your oven to 350 degrees F. Place muffin liners in each cavity of the muffin tin. 
  2. To the jar of a blender or food processor add the mashed banana  and blend until very smooth, about 1 minute. Crack in the eggs, add the almond butter and melted coconut oil and blend once more until very smooth. You may need to scrape down the sides of the blender to make sure everything is incorporated. 
  3. Pour the mixture into a bowl (I used the same bowl I mashed the bananas in - no need to wash it out!) and mix in the coconut flour, ground cinnamon, baking powder, baking soda, vanilla extract and salt. Next, fold in the chopped walnuts and shredded coconut. 
  4. Fill each muffin cup about 3/4 of the way. Transfer to the oven to bake for 20 to 25 minutes, until a skewer inserted into the center of a muffin comes out clean. Remove from muffin tin and allow to cool before eating. Muffins will last up to 5 days when stored in an airtight container.

Yield: 12 muffins


Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.