Coconut Banana Muffins

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Alright, I’ve hit the part of winter where I’m losing motivation to go outside.  I don’t want to ski or build a snowman, I want to sit on the beach in the sunshine.  I want to go outside with one layer of clothes, rather than six.  We’re getting there, right? I’m not a naive Duluthian.  I’ve lived here all my life; I know we’ll probably get three more snow days before Spring comes at the end of May, but I can hope.  In the meantime, maybe I’ll invest in some more houseplants.  That always makes me feel cheerful.  Or I could visit the Sun Spot.  I’ve never tried Duluth’s mobile spot to combat winter blues but I think it might be just what I need.

These muffins are so delicious.  Everyone in my family loved them.  And I loved knowing the kids were eating them with all those good ingredients.  I will probably double the batch next time because this one did not last nearly long enough.

Coconut Banana Muffins

Ingredients:

1 stick butter, softened

1/4 c honey

1 egg

2 t chia seeds

2 bananas, mashed

1/2 c coconut

1/2 t baking soda

1/2 2 cinnamon

1/2 t salt

1/2 t vanilla

1/3 c coconut flour

1 c almond flour

Directions:

  1. Heat oven to 375 
  2. In medium bowl, mix softened butter, honey, and egg until fully combined.  You’ll have to whisk it to mix the honey in well.
  3. Add chia seeds, mashed bananas, and coconut and mix well.
  4. Add baking soda, cinnamon, salt, and vanilla and stir well.
  5. Add coconut flour and almond flour and fold it into the batter.
  6. Scoop batter into greased muffin tins and bake for 18 minutes, or until knife inserted comes out clean.
  7. Let cool on cooling rack for several minutes before eating.

(Super Cool) Turmeric Waffles

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It’s Friday!  The sun is shining, it’s well above zero, good weekend vibes are all around.  I am entering into this weekend my favorite way: with zero plans and endless possibility.  We had a blast exploring the ice formations on Park Point last week, so I think that might be in store again this weekend.  B and I are also trying to implement weekly at-home date nights.  He read an idea where you take turns planning what to do each week for an at-home date.  Tonight is my night and I have no plans yet.  Oops.  I have been googling like crazy but so far I dislike every idea.  If you have an idea for me, please let me know!  I have about 7 hours to figure this out.

Sometimes I throw random healthy ingredients into food and it ends up being a disaster.  Other times, like this one, it’s awesome.  The kids requested waffles one morning over break, so I decided to experiment with turmeric.  The result was awesome.  The waffles had an orange-yellow tone from the turmeric and were bright red on the inside.  I wish I was a food scientist and could explain what happened.  So, these waffles look really cool and they taste great.  You really can’t taste the turmeric, especially with maple syrup on top.  Turmeric has awesome anti-inflammatory properties and is a great antioxidant.  I actually take a turmeric supplement on a regular basis.  (I would take it every day if I remembered…you know how it goes)

Super Cool Turmeric Waffles

20 min, serves 4

Ingredients:

1 stick butter, melted

1/4 c ground flax

1 t baking powder

1/2 t baking soda

1/2 t salt

1/2 t vanilla

1 t ground turmeric

1 1/4 c milk

3 T coconut sugar

1 1/2 c all-purpose flour

Directions:

  1. Stir melted butter and flax seed together in large bowl.
  2. Add baking powder, baking soda, salt, vanilla, and turmeric and stir well until fully mixed together.
  3. Add the milk and coconut sugar and stir well.
  4. Add the flour and gently stir it into the batter.
  5. Use about 1/3-1/2 c batter for each waffle.