It is WIAW and we have entered that non-stop busy part of the summer around here. We are often out of town on the weekends. I am traveling for work. And my training is ramping back up again. So my favourite grab-and-go breakfast item is muffins. They are easy to prep. And easy to take where ever I am going.
I have been experimenting in the
kitchen over the last few weeks and trying out new flavour profiles.
I originally made a batch
of zucchini and banana muffins for the cottage this past weekend. I
knew they weren't my best, but they were pretty nutrient dense. My
husband, however, informed me that they tasted like healthy war rations... Whomp!
Whomp! Not exactly what I was going for.
Banana Cherry Coconut Power Muffins
Makes 18 large muffins
1 1/2 cup barley flour
1 1/2 cup Pamela Gluten-Free Pancake Mix
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp cinnamon
1 tbsp pumpkin spice
1/3 cup shredded coconut
1 tbsp vanilla
1/2 cup honey
1/3 cup coconut oil
1 cup almond milk
1 cup cherries (chopped)
2 bananas (mashed)
3 Giddy Yoyo Red Banana Spears (chopped)
1. Preheat oven 350F
2. Mix Dry Ingredients together in a large bowl
3. Add in Wet Ingredients and mix until the batter is smooth and fully combined
4. Dish into muffin cups and place in oven
5. Cook for 20-25 minutes (or until cooked through - test with a fork and if it comes out clean they are ready)
Hope you guys enjoy!
Love Your Favourite Darwinian Fail,