Banana Coconut Muffins
An "islandy" breakfast surprise! Yum!
Recipe: Prep: 45- 60 min. 15 muffins
3 ripe organic bananas
1/2 cup maple syrup
2 organic or pastured eggs
1/2 cup organic butter -softened
1/4 cup organic flax - freshly ground is best
1/2 cup presoaked organic oatmeal
1/3 cup organic shredded coconut - unsweetened
13.5 oz organic coconut milk
2 cups organic whole wheat flour (chemical free)
1 1/2 tsp. nutmeg - freshly grated/ground is the best flavor
1 1/2 tsp. cinnamon
1 tsp. Himalayan salt
2 1/2 tsp. baking powder - aluminum free - Rumford is a good brand
Unbleached muffin paper cups
Note: Presoaking oatmeal helps reduce the phytic acid.
So, measure your oatmeal with the water ratio: 1/4 cup oatmeal
to 1/2 cup hot water and add 1 tbsp. of organic apple cider vinegar
and 1 tbsp. freshly ground rye flour. Let sit overnight.
Read my Food Talk article on Proper Preparation of Grains
Preheat oven to 400 degrees.
In a large mixing bowl, cream the bananas with a potato masher.
Then add the butter, eggs, maple syrup, coconut milk, nutmeg,
cinnamon, and salt. Using a whisk, blend well.
Then add the flax, oatmeal, and shredded coconut and whisk well.
Next add the flour with the baking powder added on top and then
blend well.
Fill muffin cups 3/4 full and then bake for 30-35 minutes. Enjoy!
