I baked these super tasty GLUTEN FREE Coconut banana muffins yesterday. Perfection for breakfast, snacking or on-the-go eating thinking beach food, road trip snacks… or just because!
I hope everyone had a lovely 4th of July weekend. Ours has been extended a bit due to the next household item breaking – our hot water heater! Boy we’ve been on quite a streak. Keeping a rolling total… my SUV, my fridge, my bedroom fan and now my hot water heater. All I can say is caaaaa-ching! On a positive note, I finally had my bike fitting (3 hours long) and it was phenomenal. I’m always into data and information on my body, form and function. The long and short of it was that I needed a new seat thanks to my boney tush, ordered new pedals to clip-in, got new riding shoes, shorter handlebars (the ones on my bike were too wide) and my right side is longer than my left. The fitter adjusted everything and made the bike much more comfortable for me. So Saturday I tested clipping in… unclipping. I did this about 300 times in my garage with my poor husband acting as the bike trainer.
Sunday we went for a ride… 21 miles to be exact. I fell once. Not bad! The ride overall felt better and I increased my mph by 1 minute. Nice! I also finished last week out the week running 30.18 miles in 4:03:46. My goal, to stay healthy and to run over 100 miles this month as I did last month but to increase my biking miles/speed. I’m off to a fairly good start. I did run 8 miles today to kick off the week. Now that you’re updated… on to this lovely little recipe I made yesterday.
1 cup of coconut flour – which is gluten free
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup of maple syrup
1 cup of almond or coconut milk
6 eggs or to make vegan you can use egg replacer or 1/4 cup of coconut yogurt per egg replaced
3 overripe bananas
4 tablespoons of coconut oil, melted
4 teaspoon of vanilla extract
3 teaspoons of chia seeds
Preheat your oven to 350 degrees. Line your muffin pan with liners and set aside. Sift the coconut flour, soda and salt. In your stand mixer, with paddle attached, blend the maple syrup, milk, egg or egg replacement of your choice, bananas, oil and extract. Once blended, add the dry to the wet and blend. Then add the chia seeds. Scoop out your batter 3/4 of the way up and repeat. The dough texture is a bit different but don’t be alarmed. Bake 28-32 minutes or until golden around the edges. *Recipe adapted from Nutiva.
— Knead to Cook