These banana coconut muffins are refined sugar and dairy free, and make the perfect 3pm pick me up. Healthier than traditional muffins, but trust me, you won’t miss the extra sugar.
Do you guys remember the first time you discovered what the heck a food blog was? I do! I was at the very beginning of my healthy cooking journey at the ripe old age of 25 (yep – I was a late bloomer!). I was in a job I absolutely despised and spent the majority of my day surfing the net (oops). Trying to put my surfing time to a more productive use than just mindlessly scrolling my Facebook newsfeed, I decided to search for recipes and meal ideas.
I soon discovered that there were these amazing people who had blogs filled with delicious recipes. One of the first blog’s I discovered was Cookie and Kate. I immediately fell in love with Cookie (who can resist an adorable dog), and felt a connection to Kate who spoke of her time in a soul crushing office job (same, girl).
I made Kate’s banana bread recipe as soon as I got home and was not disappointed.
And so my love of food blogs began.
I soon accumulated a rather large list of favourites:
I was experimenting in the kitchen more than I ever had before, and it was all thanks to these ladies, who helped fuel my desire to learn how to create delicious and healthy meals for my family from scratch. Not to mention the fact that they inspired me to start a food blog adventure all of my own to document my healthy journey.
Last week I attended the Everything Food Conference in Layton, Utah and I actually got to meet one of my food blogging heroes – Nagi from Recipe Tin Eats. I was ecstatic and I’m pretty sure I’m still riding that high. It was crazy to think back over the journey I’d been on – from food blog lover, to food blog owner and to now rubbing shoulders with some of my food blog idols.
I came home from the conference with a head full of ideas and a load of new friends, and I couldn’t wait to hit the kitchen. I had a bowl of overripe bananas, and knew I wanted to do something different with them. My usual go-to’s are my healthy banana bread and my healthy banana chocolate chip muffins, but I had a hankering for coconut. After doing a bit of recipe research, I stumbled across none other than Cookie and Kate’s banana coconut muffin recipe. It was like a full circle – right back to where my love of food blogs first started.
I adapted the recipe with what ingredients I had and wouldn’t you know it – it worked a treat. So much so that I had to make a second batch the very next day because I had polished off the first batch so quickly (oops).
These banana coconut muffins aren’t overly sweet, which I really enjoyed. I also love how the shredded coconut adds more texture to them than just a standard banana muffin. You can keep these refined sugar free, or go ahead and sprinkle a tablespoon of raw sugar on the top of the muffins to give them extra crunch.
I truly believe we can never have enough recipes on hand to use up overripe bananas, and I’m sure you’ll find this one a perfect addition to your collection.
NOW TELL ME… WHO WAS THE FIRST FOOD BLOGGER YOU DISCOVERED?
POP YOUR ANSWER IN THE COMMENTS BELOW!
These banana coconut muffins are refined sugar and dairy free, and are perfect for an afternoon treat or for packing in lunch boxes.
- 1 1/4 cup wholemeal flour
- 1 1/2 tsp baking powder
- 3 ripe bananas mashed
- 2 tsbp rice malt syrup / brown rice syrup
- 1/2 cup olive oil mild taste
- 1 egg
- 1/2 cup shredded coconut plus extra for sprinkling on top
- 1 tsp cinnamon
- pinch of salt
- 1 tbsp raw sugar for sprinkling on top of muffins
Preheat oven to 190C / 375F and grease muffin tin.
Mix dry ingredients (flour, baking powder, coconut, cinnamon, salt) in a large mixing bowl.
Mix wet ingredients (mashed banana, egg, oil, rice malt syrup) in a small mixing bowl.
Combine wet ingredients with dry ingredients and stir until just combined.
Fill each muffin mould 2/3 of the way full with mixture, then sprinkle extra shredded coconut on top. If you'd like, you can also sprinkle raw sugar.
Cook muffins for 15-20 minutes until cooked through and skewer comes out clean. Leave in trays for 5 minutes and then place on a cooling rack until fully cooled. Enjoy!
- Adapted from Cookie and Kate.
- Feel free to sub olive oil for coconut oil.
- Feel free to sub rice malt syrup / brown rice syrup for maple syrup or honey. Just note these will make the muffins sweeter.
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