My Christie Clinic Illinois Marathon 10K training started this weekend. When I pump up my running mileage, I always pump up my calorie intake too. So we’re eating lots of protein, lots of good carbs and lots of good fat around here these days.
We baked strawberry banana coconut muffins this morning and they were delicious. They were also just the right mix of protein, carbs and fat to fuel day one of my 10k training plan. Plus, who doesn’t always have over-ripe bananas sitting on their kitchen counter? These are the perfect way to use them up before they go bad. Boom.
I adapted this muffin recipe from Simply Taylor’s blog. I did use the optional honey–and I used fresh strawberries instead of freeze-dried. (You could use pineapples, blueberries, mangoes, whatever. They would all be good with bananas.) I baked mine about 30 minutes.
These strawberry banana coconut muffins are so tasty and healthy–and they’ll keep your body and mind fueled with the good stuff all morning. So make them and bake them today. And enjoy.
- 2 ripe bananas, mashed
- 4 eggs
- 1 tsp vanilla
- 1/2 tbsp honey
- 1/2 cup coconut flour
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 cup coconut oil, melted
- 3/4 cup strawberries, cut into small pieces
Preheat oven to 350 degrees.
Line a muffin pan with liners.
Combine bananas, eggs, vanilla and honey with a hand mixer.
In a separate bowl, combine coconut flour, salt, baking powder and baking soda.
Add dry ingredients to wet, mixing until all ingredients are well incorporated.
Add in coconut oil (must do this last since the coconut oil will harden in cold ingredients). Fold in strawberries.
Fill muffin cups a little more than 3/4 way full with batter (I got 9).
Bake for 25-30 minutes or until a toothpick in the center comes out clean.
Remove from oven and let cool in pan for 10 minutes, then cool completely on wire rack.
Eat, eat, eat!
Thumbs up from these two.