Around here in the mornings, things can get a bit crazy. I am usually always running at least 10 minutes late, trying to get Reese's bag packed for school, find her pacifier, find a missing shoe, phone and keys and oh yeah I should probably try and eat something too. I know most mornings during the week are a whirlwind so I try to prepare ahead of time, starting on Sundays. I now bake a batch of these yummy muffins on the weekend, which are easy to grab and go in the morning, or great for a mid-afternoon snack.
In other news, Reese is still obsessed with bananas, especially for breakfast. As soon as she sits in her highchair and immediately starts signing "banana." Too cute. So I wanted to make a grain-free, nutrient packed muffin that we would both actually love to eat. I am loving hemp hearts right now in everything, so threw some in along with our old fav chia seeds (both great for omega-3s and omega-6s), and some shredded coconut for more healthy fat. You could definitely play around with your favorite add-ins, some walnuts or dark chocolate chips would be amazing too!
These muffins are definitely toddler approved!
Adapted from: Multiply Delicious
Banana Coconut Flour Muffins
Gluten-free, grain-free, soy-free, refined sugar-free
Prep Time: 10 minutes
Bake Time: 20 minutes
Yield: about 7-8 regular size muffins
- 2 ripe bananas
- 2 eggs
- 1 teaspoon vanilla extract (make sure your brand is grain free!)
- 1/4 cup coconut oil, melted
- 1/2 tablespoon raw honey (optional)
- 1/3 cup coconut flour
- 3/4 tsp baking soda
- 1 tablespoon chia seeds
- 1 tablespoon shelled hemp hearts
- 2 tablespoons unsweetened coconut flakes
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon cinnamon
- Preheat oven to 350 degrees and grease 8 cups of the muffin tin with coconut oil
- In a food processor, add bananas and eggs, and pulse until blended. Add in vanilla, melted coconut oil, and honey if using, and pulse again until blended.
- Pulse in coconut flour, baking soda, chia and hemp seeds, coconut flakes (crush in your hand to make pieces smaller for baby if needed!), salt and cinnamon. You might have to scrape the sides with a spatula once to get everything blended.
- Scoop batter evenly into 8 cups of your greased muffin tin.
- Bake for 20 minutes, or until tops are golden brown and toothpick comes out clean.
- Cool muffins for a few minutes before removing from the pan.
- Store in an airtight container for 1-2 days, can also keep in the fridge for up to 6 days, and are freezer friendly.