When you have been blogging for some time, you can make a lot of mistakes. Blogging is kind of like one of those ‘you live and learn’ things. When I look back at some of my early posts – YOWZA! I don’t know if I should roll on the floor in fits of laughter or if I should hang my head in shame. I think a combo of both will do just fine. I’m sure I’m not the only one who feels this way.
I’d like to think I’ve improved since my first post over four years ago. However, I know there’s so much more that can be worked on. Like I said, live and learn.
One of the many things listed on my blog TO DO list is to go back and clean up old posts with better pictures, pinnable images, fix broken links, etc. My hope is to try to update a recipe and/or workout at least once a month. So here is the first of many updates needed to old posts.
We rarely have brown bananas in our house. When we do, I either cut it up and toss it in the freezer for smoothies or I’ll try to make some form of banana bread. Over the weekend, we had two perfectly brown bananas on the counter. I asked my kids what I should do with them and the unanimous answer was – Coconut Banana Muffins. Ok, it really wasn’t unanimous. My son said banana bread but my daughter and I persuaded him to change his mind. Girls rule. Boys drool.
- 1¾ Cups Oat Flour (use Gluten Free oats if needed)
- ¼ Cup Coconut Flour
- ¼ Cup Unsweetened Shredded Coconut
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ¼ tsp salt
- 3 very ripe bananas, mashed (the riper the better!)
- ½ Cup Virgin Coconut Oil
- 2 eggs
- ½ Cup Coconut Sugar or Pure Maple Syrup
- ⅓ Cup Unsweetened Coconut Milk or milk of your choice
- 1 Tablespoon Apple Cider Vinegar
- 1 tsp Pure Vanilla Extract
- Preheat over to 350 degrees. Lightly grease or line a muffin tin.
- In medium bowl, combine first eight ingredients.
- In a stand mixer, add mashed bananas, coconut oil, eggs and coconut sugar or maple syrup. Beat for one minute.
- Add milk, vinegar and vanilla and beat one more minute.
- Add dry to wet ingredients and beat till combined.
- Scoop batter into prepared muffin tin, filling ¾ of the way full.
- Bake 24 minutes or until toothpick comes clean.
This little muffin appeals to tiny and big hands. My kids’ love when I add a homemade snack like this in their lunchbox for school. And I’ll admit it, I love it in my lunchbox too. Because let’s face it, everything is better in muffin form.
If you blog, what was your first blog post about?
What’s your favorite way to use brown bananas?